For a new twist on an old autumn favorite, try this not-too-sweet, not-too-tart apple crisp with toasted, buttery, gluten-free bread crumbs in the topping.
Pulse some gluten-free bread (approximately 1/2 loaf, depending on loaf size) in your food processor and set 3 1/2 cups of the crumbs aside for the topping.
To make the filling: Peel, core, and slice about 6 apples; the variety is your choice.
Combine the boiled cider and orange juice, and toss with the apples.
Combine the cinnamon, nutmeg, granulated sugar, and a pinch of salt. To thicken the filling, add 1 tablespoon gluten-free tapioca starch. Toss the apples with the sugar/spice mixture to coat, and spread in an 8" square pan.
To make the topping: Mix 3 cups of the bread crumbs, the oats, brown sugar, cinnamon, and a pinch of salt. Pour the melted butter over the mixture and stir, allowing the bread crumbs to absorb the butter.
Press the topping evenly over the apples and bake in a preheated 350°F oven for 20 to 25 minutes, or until the topping is golden and the apple filling is bubbling.
Remove from the oven, and serve warm; ice cream or whipped cream are a tasty topping.
So many apples to choose from… which variety is best for pie? For great results, pick a combination: see the details in our blog post, The very best pie apples.
Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
Substitute an equal amount, by volume, of King Arthur Rolled Oats for the oats in this recipe. They'll add slightly more chew and heartiness (and also more protein!).
