Gluten Free Caramel Apple Crisp

  I’ve always been a lover of apple pies and apple crisps. My husband isn’t a huge fan, but I get strong cravings for baked apple goods! The cinnamon and sugar baked into a bubbly sauce around the apples is the best part. After Christmas I couldn’t shake my cravings for the amazing Costco apple pie we had, so I made some crisp with oatmeal and brown rice flour to keep it a tad on the healthier side.

I found a recipe in my Pioneer Woman cookbook for homemade caramel apple pie with a crisp topping, and altered it slightly to make it more of a crisp (no pie shell) and to keep it gluten free. See my adaptations below and the original recipe here:

Filling Ingredients:

• 6 cups sliced apples (I used honey crisp, but any kind will work) – the recipe calls to peel them but I didn’t and it still turned out great! Too much time without a peeler.
• 1/2 whole (juice Of) Lemon
• 1/2 cup Sugar
• 4 Tablespoons brown rice flour
• 1/4 teaspoon Salt

Topping:

• 1/2 cup brown rice flour
• 1-1/2 stick Butter
• 1 cup Brown Sugar
• 1/2 cup oats
• 1/4 teaspoon Salt
• 1/2 jar (or More) Caramel Topping

Instructions

In a bowl mix peeled apples, lemon juice, sugar, flour and ¼ teaspoon salt. Set aside. For crumb topping, cut the butter into the flour with a pastry cutter, then add in brown sugar, oats, and ¼ teaspoon salt.

Add apples to an empty pie shell sprayed with cooking spray, and top with crumb topping. Bake in a 375 degree oven for 30 minutes.

Remove from the oven and pour ½ jar of caramel topping over the top.

Trust me, you want to add the caramel sauce!