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Rate Apple Crisp
Avg. rating 5 from 15 votes.
# of Servings: 6
Recipe Created By: Kathy Przywara
7-8 medium baking apples (preferably Granny Smith)
1 Tbsp margarine
1 cup brown sugar
1 cup all-purpose or sweet rice flour
1/2 cup margarine
1/2 tsp salt
1 tsp cinnamon
Peel, core, and thinly slice apples. Grease baking dish lightly with some of the tablespoonful of margarine, and place apples inside. I use a glass deep dish pie dish. Dot with the rest of the tablespoon of margarine.
In a medium bowl, combine flour, brown sugar, salt, and cinnamon. Mix well. Cut in the 1/2 cup margarine to make coarse crumbs. Spread evenly over apples.
Bake at 375 °F for about 30 minutes until apples are soft and crumbs are browned and starting to caramelize.
Copyright © 2001 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
This topping works with both all-purpose white flour or sweet rice (aka sticky rice or glutinous rice) flour. There is no gluten in sweet rice flour.
This can also be made with 2 pints of blueberries.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
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Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions
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