• Apple Crisp Would you like to win a copy of Carol Fenster‘s newest cookbook called Gluten-Free 101: The Essential Beginner’s Guide to Easy Gluten-Free Cooking? Read on and learn how you can enter the contest. Gluten free Apple Pear Crisp for a mid-morning snack. Yup. Couldn’t help myself. It was delicious! While I usually opt for a green smoothie, the only green in my snack was from the Granny Smith apple and the Anjou Pear in the Apple Pear Crisp. Oh yeah. Oh my. Start to finish, this took me 15 minutes to prepare. While it baked, I took the time to finish a few tasks. My reward was sitting down to a small bowl of this deliciousness, thanks to Carol Fenster who is a pioneer in the field of Gluten Free Cooking & Baking. Her latest book is called Gluten Free 101 and is written as “the essential beginner’s guide to easy gluten free cooking”. Indeed, the recipes are all easy and call upon readily available ingredients that we either have in our pantries or refrigerators or can easily find at our local brick and mortar grocery stores. As well, some of the ingredients can be ordered online from amazon or other online sources for gluten free flours and starches. Recipes were reprinted with permission from the publisher Houghton Mifflin Harcourt, from Gluten-Free 101: The Essential Beginner’s Guide to Easy Gluten-Free Cooking by Carol Fenster. Photographs by Jason Wyche. Copyright 2014. The book can be purchased wherever books are sold. To enter the contest and win a copy of the book, you need to do 1 thing by Monday, February 24 at midnight: Leave a comment on this blog post telling me what kind of apples you’d use to make this crisp. While you’re at it, I invite you to “Like” my Facebook page by clicking HERE (and then clicking on “like”) The winner will be randomly chosen and notified via email. Good luck!
    Apple Pear Crisp, adapted from Carol Fenster Gluten Free 101 Cookbook


    • Filling
    • 2 c. chopped apple (I used Granny Smith)
    • 1 c. chopped pear (I used Anjou)
    • 1/4 c. maple syrup
    • 1 tbsp lemon juice
    • 1/2 tsp cornstarch
    • 1 tsp vanilla extract
    • 1/4 tsp ground cinnamon
    • 1/4 tsp salt
    • Topping
    • 1/4 cup gluten free rolled oats
    • 1/4 c. gluten free flour blend*
    • 1/4 c. finely chopped walnuts
    • 1/4 tsp ground cinnamon
    • 1/4 tsp salt
    • 2 tbsp maple syrup
    • 2 tbsp Earth Balance (or butter of choice), melted
    • 1 tsp vanilla extract


    Place a rack in the middle of the oven. Preheat the oven to 375 degrees F. Grease an 8" square baking pan (gray, not black) or glass baking dish.

    Make the filling: In a large bowl, stir together all of the filing ingredients until well blended. Spread evenly in the pan.

    Make the topping: In a small bowl, stir together the oats, flour blend, nuts, cinnamon and salt until thoroughly coated, then sprinkle this mixture evenly over the apples. Cover with aluminum foil.

    Bake for 25 minutes. Uncover; bake until the topping is crisp and browned, about 15 minutes longer. Cool the crisp in the pan on a wire rack for 15 minutes. Serve warm, topped with whipped topping or vanilla ice cream, if desired.


    I found it best to use my fingers to drop and spread the topping over the filling.

    *Carol’s Gluten-Free Flour Blend

    11⁄2 cups sorghum flour or brown rice flour (35%) 11⁄2 cups potato starch or cornstarch (35%) 1 cup tapioca flour (30%)

    Whisk together until thoroughly blended and store, tightly covered, in a dark, dry place.

    • Candy

      Honey Crisp!

    • Christina Wyman

      Granny Smith or Pink Lady

    • Elaine


    • Kathy

      Fuji or pink lady

    • Joanna

      My favorite is Braeburn, but if I can’t find, either Granny Smith or Pippin (all a little tart and firm).

    • Charlotte Moore

      I would use golden delicious. My favorite apple to use for everything.

      Thanks for the chance to win. I cook GF things for our grand daughter in law. This would be a great book to have.

    • Robin Lutsky

      I would use a combination of granny Smith and honey crisp and an Anjou pear.

    • http://www.carolfenster.com Carol Fenster

      Ellen: Thanks so much and I wish everyone could win a book! Enjoy!

    • Mary Guerriero

      I would use pink lady. Granny Smith are too sour for me.

    • Wendy Sprague

      Definitely green apple, Granny Smith.

    • Sharon

      I would use Granny Smith

    • Dyanne Spease

      Granny Smith’s for sure!!

    • Shazia

      Granny smith!

    • Tricia

      Well, first I would use the apples I grew and then I’d use Braeburn, yellow delicious and granny smith. A combination of apples.

    • Stephanie

      I always like a mixture. In the fall I’d go with a macintosh, a mutsu and a cortland. This time of year, when I have to go with non-locals, I’d do a granny smith, a pink lady and a Fuji.

    • Mary

      My husband said crab apples…just to be a pill and get a rise out of me. It worked. I said Gravenstein but they are hard to find so I’d have to go with Granny Smith.

    • Diane in Nebraska

      If I had my dream apples, it would be those from the tree my dad planted a nurtured for twenty years, only to have it torn out by the new owners when his house was sold after he died. It was a Prairie Spy, which produced softball size apples with a sweet-tart flavor and the baking ability of a Granny Smith. Dad made the world’s best chunky spicy applesauce, apple fritters, apple crisp, and pies from those apples. He also had an old-fashioned hand cranked cider press, with which he produced gallons of the best cider ever. Wow, did that questions bring back memories!

    • Olja

      Honey Crisp

    • Joanne Kelly


    • :) Tricia

      Granny Smith – tart and firm!

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