Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.


Lazy Apple Oatmeal Crisp (Gluten Free)

When I first moved to snow country the one piece of advice that was repeated to me over and over again was “the key is layers”. “The key is layers”. “The key is layers”. When it comes to snow, the key really is layers. And honestly it’s really hard to forget the mantra. The moment you do, a gush of cold wind will find the tiny crack between your pants and sweater and that’s the end of your warmth and the end of forgetting that “the key is layers”.

My little brother (L-bro) is visiting me right now. And as all the guests who visit me – he must, absolutely must, cook either for me or at least with me. It’s my very own private continuing education. This summer alone I’ve learned so much; like a way better way to cut coriander. I will have to share that the next time I have a coriander based recipe to share with you. Anyhow, coming back to my brother. L-bro loves to cook. Err.. Let me correct that. Lately L-bro loves to cook something new. So today we decided to make apple pie since neither one of us has ever made it. After putting google’s system to the max with our “apple pie” searches, we decided we were much too tired (read: “lazy”) to deal with making a crust.

Thats when we came across a recipe that required absolutely no crust. It wasn’t a pie. It was a crisp. The original recipe (which I don’t have anymore) called for a lot of things I either didn’t have or will never have in my kitchen. LOL. So we made it our own. We made it new.

Slicing the apples was a breeze because of my awesome 14-cup-use-about-5-times-a-year-love-it-anyways-food-processor. I started with 4 granny smith apples. After layering them into the cake pan we realized that there just weren’t enough layers. The cold wind could definitely sweep through the cracks between the apple slices. So we used 2 more apples. And just like that, the apples were perfectly layered. And just like that I’ve made an association for this dish I’ll never forget. The key to this dish. Say it with me!! “THE KEY IS LAYERS!”.


Baked Apple Oatmeal Crisp

Makes: 8 slices (1 9″ cake pan)
Prep Time: 25 minutes
Cook Time: 25 – 30 minutes
Ready in: 1 hour 15 minutes


  • 6 medium granny smith apples
  • 1 tablespoon lemon juice
  • 1 cup oatmeal
  • handful dried cranberries
  • handful chopped pecans
  • 1/3 cup gluten Free flour (I used Bob’s Red Mill Biscuit and Baking Mix)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/3 cup honey
  • 1/4 cup butter


1. Preheat oven to 350°F on convection bake. Peel, core and slice the apples. This is a task where the slicer of the food processor comes in real handy. Coat the slices in lemon juice to prevent them from browning.

2. Melt the butter (I stuck it in the microwave for about 20 seconds). In a mixing bowl, first mix together the oatmeal, cranberries, pecans, flour, cinnamon and salt. Then add the melted butter and honey.

3. Layer the apples slices evenly into the cake pan. I like to make the top layer look really nice but honestly it’s not going to show so feel free to just layer it.

4. Spread the oatmeal mixture on top of the apples. MMM..icky, gooey, sticky sweet fingers!

5. Bake for about 30 minutes (start checking around 20 minutes in) till the apples are easily pierced with a tooth pick and the oatmeal topping is well browned.

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One Response to Lazy Apple Oatmeal Crisp (Gluten Free)

  1. It’s like a Pommes Anna with apples instead of potatoes! I love it!! This is a much healthier way to have apple pie 🙂

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