We also make this crisp when we go camping. I just make the crumble part at home and put in a ziploc baggy and take some empty soup cans (without sharp edges) for individual servings. I spray the inside of cans with cooking spray & spoon in the pie filling, top with crumble oat topping and cook over open fire or on BBQ until golden brown on top. Eat with a disposable spoon. Quick & easy! Just throw away the can so we don't have any clean up! It is always a big hit to get dessert while camping!
I know a lot of cooking shows and recipes tell you that you can only use granny smith apples to bake with. They hold their shape and and tartness really good. However, I honestly use whatever apples are on sale at the store or whatever I have at home. I even mix different apples for a flavorful crisp. A crisp isn't expected to slice like a pie so don't stress yourself out if you don't have granny smith apples. Any apple or basically any type of fresh fruit will work. You can also used dried fruit. You will just have to cook it on the stove with some water or fruit juice to make them juicy. Don't under estimate the flavor of dried fruit! (You will just have to use about 3 heaping cups and then add water and cook until soft before you use them). I love a good apricot or raisin, cherry, cranberry or a dried fruit combination being used in a crisp. You can also kick up the traditional apple crisp by adding raisins or cranberries to it. Be creative! Crisps are VERY FORGIVING! They will take substitutions well.
I grew up in a rural area and my parents had a lot of fruit trees and vines/bushes. We had grapes, gooseberries, peaches, apples, pears, apricots, raspberries, blackberries and cherries. Over the years, some of the trees died or were cut down, but my parents used to harvest the fruit and none of it went to waste. It was used for cobblers, pies, jams or juice. I have had cobblers, crisps and sweet dumplings made out of all of these things. Delicious!
Apple Crisp Recipe:
- 2 (approx 15 oz.) cans of pie filling or 1 quart homemade (about 5 cups fresh/frozen fruit). If you are using canned fruit like peaches then you will need to drain the juice or it will become soggy. The pie filling is thick so you can use it just the way it is. If your canned fruit or frozen fruit looks extremely juicy then you can add a tablespoon or two of corn starch or tapioca starch to thicken as it cooks. (It will give it a texture more like pie filling). If your canned fruit or fresh fruit is tart then you may need to add a little extra sugar! If I am using fresh apples, I peel them, slice them and I use about 7-8 apples for a 9x13 pan. I add a couple of tablespoons corn starch or tapioca starch and about 1/2-3/4 cup of regular or brown sugar. It will depend on how tart your apples are. **Note if you are using only dried fruit in your crisp like apricots or dried cherries or raisins then you will need to cook them on the stove top or microwave in a little bit of water or juice to reconstitute them and make them plump and juicy prior to baking.
- 1 1/2 cups oats (I use Trader Joe's Gluten Free Oats. Although I have used Quaker Oats even though they are not marked "gluten free" - I have not gotten a rash eating them. I have tried generic brands and broke out in hives. However, you can purchase the gluten free oats if you are not sure what your reaction will be with Quaker oats). You can use either Old Fashioned or Quick Cooking Oats - both work great.
- 1 1/2 cups ground oats (grind in blender or food processor). Measure after ground. You can substitute a gluten free flour in place of the ground oats if you prefer. I have done it both ways and works just fine. If you do not have a gluten allergy then you can substitute regular flour in place of the ground oats.
- 3 tsp. ground cinnamon (sometimes I add a little pinch of freshly ground nutmeg too!)
- 3/4 cup melted butter (real butter will give it a richer flavor!) Do not use light margarine or else it is too watery and can give you a soggy topping. I suggest using real butter or margarine that contains 60% or more fat. You can substitute oil or Crisco if you have dairy allergies but honestly real butter is best! In a pinch, I have used oil but then I like to add a teaspoon of almond extract or vanilla or butter extract for a little flavor although you don't need to do this.
- 1 1/2 cups brown sugar or raw sugar (If you are a diabetic you can substitute Splenda or Stevia baking substitutions. Read the package for equal cup for cup substitutions! Each brand varies!)
Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray. Spoon your pie filling or fresh/canned fruit into bottom of baking dish. (Drain your canned fruit first!) Combine the oats, ground oats (or substitute your gluten free flour), sugar, melted butter and cinnamon together. Crumble onto fruit. Bake uncovered for 35-40 minutes or until fruit is bubbly and top is golden brown. Serve warm or cold. Delicious with vanilla ice cream on top!
|Apple Crisp in baking pan|
|Close up view of apple crisp|
|Peach Crisp (made with canned peaches)|
|Homemade apple pie filling|
I hope your family enjoys one of our favorite super easy winter desserts!
Gluten Free Casually