Oh my....this apple crisp is so gooey and delicious. I like to serve it warm with a scoop of vanilla ice cream for a truly delectable dessert.
My family and I like to pick our own apples at an area orchard and I use whatever is in season. I generally use gluten-free oats and baking flour, but you can use whatever you have on hand. I usually make this recipe in A 3 quart baking dish, but, today I used individual baking pans to make them extra special.
2 1/2 pounds apples, peeled, cored and thinly sliced
1/2 lemon, squeezed
1-2 drops Lemon EO
1 teaspoon ground cinnamon
1 drop Cinnamon Bark Vitality EO
!/2 cup organic sugar
1 tablespoon gluten- free flour
For the topping:
1 cup cold butter, cut into small cubes
3/4 cup light brown sugar
1/3 cup organic sugar
1 cup gluten-free flour
1 cup gluten-free oats
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
1/4 cup sliced almonds (optional)
Preheat oven to 375 degrees. Butter a 3 quart baking dish. Set aside.
In a large mixing bowl, add apples, lemon juice, and essential oils. Stir in 1 tablespoon flour, sugar and ground cinnamon.
In a medium sized bowl, add all the topping ingredients. Use a pastry cutter or fork to cut the butter into pea-sized crumbs.
Pour the apples into baking dish and sprinkle with the topping. Bake apple crisp about 40-50 minutes, or until the juices are bubbling and the topping is golden brown.