As American as Apple . . . Crisp

warm apple crisp with ice cream

While our president for the next four years will have to wait until January to be sworn into office, my range arrived today and was in need of its own inauguration. What better than electing to make something quintessentially American? That, of course, being apple pie crisp. Not to worry, we’ll get to flaky pie crust and a few filling options a little later in the month. With all of the excitement surrounding the day’s events, I was afraid that I’d end up kneading out all of my anxieties on the crust (no good), so apple crisp it was.

This is a warm, comforting and enticingly fragrant recipe, ideal for when your mind is elsewhere. The apples and topping come together easily without much thought, which also makes it a perfect candidate for breakfast. (Hey, it’s made with whole grains … fine, and a stick of butter. But seriously, it’s really good for breakfast, hot or cold.) I like when the apples slump into a thick, not entirely smooth, applesauce-like consistency, so I cut them rather hurriedly into a variety of sizes (see also: requiring not much thought). The combination of tart, soft apples and sweet, crisp oatmeal topping has my vote — especially if paired with a scoop of vanilla ice cream, an adept running mate.

Apple Crisp

Preparation Time: 15 minutes

Baking Time: 40 – 45 minutes

Serves: 6 – 8



  • 1 1/2 pounds (from about 4 large) peeled and cored Granny Smith apples, slice half about 1/4″ thick and half 1/2″ thick (if desired, break some 1/2″ slices in half to fit pan more snugly)
  • 14 grams (1 tablespoon) lemon juice
  • 14 grams (1 tablespoon) water (optional, omit if you prefer a less applesauce-like filling)


  • 30 grams (1/4 cup) millet flour
  • 40 grams (1/4 cup) brown rice flour
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon pumpkin pie spice
  • 144 grams (3/4 cup) light brown sugar, packed
  • 144 grams (1 1/2 cups) gluten-free rolled oats (not quick-cooking or thick)
  • 113 grams (8 tablespoons) unsalted butter, melted and cooled slightly

For serving and garnish:

  • Vanilla ice cream
  • Pumpkin pie spice


Preheat oven to 375°F. In an 8″ square glass baking pan, toss apples with lemon juice and water; set aside.

In a small bowl (2-quart), whisk together millet flour, brown rice flour, cinnamon and pumpkin pie spice. Whisk in brown sugar until it’s well-distributed, break up any large sugar lumps. Whisk in oatmeal. Pour in melted butter and stir until mixture is evenly moistened.

Toss apples once more and arrange in a roughly even layer. Sprinkle filling evenly over top; press down slightly to help topping form clumps when baked. Place in the center of the preheated oven, and bake for about 40 – 45 minutes or until topping is browned and very crisp around the edges. (If desired, place a sheet of aluminum foil or a baking sheet underneath pan on the rack below to catch any drips — it often looks like it’s going to overflow, but usually doesn’t.) Remove from oven and allow to cool for at least five minutes before serving (gives filling a chance to set up slightly and topping to crisp up further). If desired, top with a scoop of vanilla ice cream and a sprinkle of pumpkin pie spice.

Allow any leftover crisp to cool to room temperature before covering and refrigerating, it will keep for a few days.

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