Want a new spin on an apple crisp?

I hope you don’t mind, but we’re making skillet pizza again but this time the toppings have changed. This could be the easiest dessert you make this Thanksgiving.

And because you have already read about how to actually make the dessert pizza skillet crust in my cinnamon roll skillet pizza post here. In this post I will just talk to you about what to put on top.

Just a quick note on the flour

I tried a new one this week and I tried it in one of my tried and true recipes, my sugar cookies and it was awful. The cookies were gritty and because it had tapioca and psyllium husk in it my stomach was in knots. Does anyone else have issues with tapioca?

I’ve read tapioca can be hard to digest so this is the number one reason I use arrowroot in my flour blend instead.

Remember you can make this recipe using my flour blend, the recipe is here, or King Arthur’s Measure for Measure. Just be sure to read the notes about the xanthan gum in the cinnamon roll post.

Use certified GF oats

Make sure that you also use certified gluten free oats. I used to buy Bob’s Red Mill all the time but last time I looked for them, I noticed the package no longer had the “certified” GF label. I have now found a brand called One Degree at my local grocery story that has the Beyond Celiac Certification symbol on the package. 

So here’s what you need to make this delicious topping.

For the apple crisp filling

• 4 Granny Smith apples peeled, cored and chopped.
• 2 tsp lemon juice
• 67g (1/3 cup) organic cane or granulated sugar
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1 1/2 tbsp GF all purpose flour (with xanthan gum or add 1/4 tsp)
• 1 tsp ground cinnamon

For the apple crisp topping

• 67g  (1/3 cup) light brown sugar
• 3/4 cup certified GF steel cut oats
• 1/2 cup GF all purpose flour (with xanthan gum or add 1/4 tsp)
• 1/2 tsp ground cinnamon
• 1/8 tsp salt
• 5 tablespoons melted dairy free butter

Make the crust and put it in your prepared or seasoned cast iron skillet

In a large bowl mix the filling ingredients together. Add the apples and make sure they are completely coated.

Do not pour this into the crust. Using your hands place the apples closely together onto the crust as you would place toppings onto a regular pizza. Leave about 1/2 of the edge clean.

Using a spoon you can carefully drizzle some of the mixture on top of the apples but do not pour it on top and do not drizzle it too close to the edges. Use just a little. If you use too much it will drown the dough. 

Next mix up your topping by whisking the sugar, oats, flour, cinnamon and salt together. Add the melted butter. Stir in the butter until the mixture has all become moist.

Sprinkle it over the top of the apples until none is left.

Bake the pizza for 30-35 minutes until filling bubbles slightly and topping looks crisp.

I hope you love this little twist on traditional apple crisp. Plus it’s still so easy to make. Add some ice cream on top to make it even better. 

I’d love to hear what you think. Be sure and leave a comment below and/or post a photo in my Stay Gluten Free Community (it’s free to join, click here)

Talk soon!