Recipe: Gluten-Free Apple Crisp - Celiac Disease
Sep 19 2013

Recipe: Gluten-Free Apple Crisp

Kyra Bussanich, two-time winner of “Cupcake Wars” shares delicious gluten-free desserts in her new cookbook, “Sweet Cravings: 50 Seductive Desserts for a Gluten-Free Lifestyle”.  Just because you have to eat gluten-free doesn’t mean you have to sacrifice flavor or your favorite desserts.  More about Bussanich:

Bussanich’s gluten-free cupcakes twice bested their floury competition on “Cupcake Wars” (2011 and 2012) and were a runner-up for the show’s Cupcake Champion. She shares her secrets in recipes such as Mexican Chocolate Baked Alaska, Persian Love Cakes with Cardamom Buttercream and Vanilla Chiffon Cake with Blackberry Coulis.

After suffering a life-threatening illness at 20, Bussanich recovered with the help of a new diet without gluten. She began testing gluten-free recipes while attending the prestigious Le Cordon Bleu patisserie program and later opened her popular business, Kyra’s Bake Shop.

“My recipes are not good ‘for being gluten-free;’ they’re just good, and that’s why people who eat gluten visit my bakery and order gluten-free desserts,” she says. “For me, being diagnosed with an autoimmune disease allowed me to turn lemons into gluten-free lemon meringue pie!”

Book Cover

Apple Crisp

Apple Crisp

6 large tart apples (Pippin or Granny Smith)
1/3 cup sugar, or 1/4 cup maple syrup
2 tablespoons tapioca starch
1 tablespoon ground cinnamon
1/2 teaspoon Chinese five-spice powder
1/2 teaspoon ground ginger
Generous pinch salt
3 tablespoons cold butter


1/2 cup sweet white rice flour
1/2 cup millet flour
1/2 cup tapioca starch
1 cup packed golden brown sugar
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon Chinese five-spice powder
1/2 teaspoon ground ginger
3/4 cup butter, room temperature
3/4 cup gluten-free oats
1/2 cup chopped pecans or walnuts (optional)

Preheat the oven to 350°F. Peel, core and slice the apples into 1/4-inch slices. Put the apple slices into a large bowl and sprinkle the sugar over the top. Add the tapioca starch, cinnamon, five-spice, ginger and salt and toss together to evenly coat the apple slices. Pour into a 9 by 13-inch baking pan, dot the top with pieces of the butter and set aside. To make the topping, combine the flours, tapioca starch, brown sugar, cinnamon, salt, five-spice and ginger in a mixing bowl. In a stand mixer with a paddle attachment, mix in the butter until it is uniformly incorporated into the flour mixture. Stir in the oats and pecans.

Crumble the oat topping evenly over the apples. Bake until the topping is golden brown and set and the apples are warm and bubbly, 55 to 60 minutes.
You can prepare everything ahead of time. Refrigerate the apple filling and keep the topping frozen until ready to assemble and bake. Don’t refrigerate the unbaked topping overnight since the millet flour will interact with the butter and taste and smell cheesy when it’s baked.

Apple Crisp is the perfect dessert (or breakfast) for a cool fall day.  I look forward to making this soon to enjoy with the kids.  Sweet Cravings can be purchased can be purchased online or in your favorite bookstore. 

Article Written by:

Kyle Eslick is the founder of Gluten Free Media, as well as the creator of the popular Celiac Support Groups page. Connect with us on Facebook, Twitter, and now Google+!


  1. Looks like a wonderful cookbook…just ordered…it’s on the way! Thanks for sharing!

  2. Looks like a wonderful cookbook…just ordered…it’s on the way! Thanks for sharing!

  3. R Pater says:

    And there’s an entertaining, brief video intro to this book (“Sweet Cravings: 50 SeductiveDesserts for a Gluten-Free Lifestyle”) at:

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