Gluten-Free, Dairy-Free Toaster Oven Cookie Crumb Apple Crisp
For as long as I can remember, apple crisp was our weeknight dessert—and my family (and I) couldn’t be happier!
There’s just something about the warmth of apples spiced with cinnamon and topped with a crunchy topping that’s satisfying at the end of a long day. Lately, I’ve been playing around with the streusel. Instead of making the classic kind with my flour blend, Silvana’s Kitchen Gluten-Free All-Purpose Flour—like I do for Isaiah’s favorite Pumpkin Muffins, a recipe from my first book, Cooking for Isaiah—I decided to switch things up and use cookie crumbs instead.
Here’s the fun part: You can use whatever gluten-free cookies you have on hand for a last-minute end-of-dinner dessert or pick up some of your favorite cookies at the supermarket. In our crisps, I’ve become partial to gluten-free graham crackers, vanilla wafers and snickerdoodles.
Also, feel free to switch out the apples and use your family’s favorite fruit or whatever you pick up in season at your local farmer’s market.
Please come say “hi” over in my online community, Silvana’s Kitchen. I’d love to hear how you’re doing. Thank you, as always, for reading and sharing!
For ingredient substitutions, please see the detailed chart at Gluten-Free 101.
Let’s get baking,
½ cup Silvana’s Kitchen Gluten-Free All-Purpose Flour
¼ cup gluten-free cookie crumbs
1 cup sugar
½ teaspoon cinnamon
¼ teaspoon salt
½ cup unsalted butter or shortening, cut in small pieces
4 apples (about 6 cups), such as Granny Smith—peeled, cored and sliced
Strawberries make a great cookie crumb-topped crisp. Swap in 6 cups of farmer’s market fresh hulled, halved strawberries (and some rhubarb, too, if you like!) for the apples. You can always bake these in your oven, too! Just preheat the oven to 350º and bake until bubbling and golden, about 30 minutes.
1. Preheat the toaster oven to 350°. Grease six 1-cup Pyrex bowls; place on a toaster oven rack. Combine the flour, cookie crumbs, sugar, cinnamon and salt in a small bowl. Rub in the butter with your fingers until coarse crumbs form.
2. Divide the apples among the bowls and sprinkle each with 1 tablespoon water. Top each with the crumb mixture and bake until the juices are bubbling, about 30 minutes. Switch to broil mode and cook on low until golden, 3 to 5 minutes. Let cool for 5 minutes before serving.
"Just made your breakfast banana crepes in Cooking for Isaiah. AWESOME! Now I'm addicted to them and had to try the corn crepes as well. I'm thinking of using them for enchiladas. You make seriously good food. Thanks!" —Michelle D.