In the Kitchen: Graham Cracker Apple Crisp

(WTNH)– “The Gluten Free Chef” Robert Landolphi talks Gluten Free Baking-Cooking Light Cookbook and shows us how to make Graham Cracker Apple Crisp.

Landolphi uses gluten free flours and local apples. For more information, go to

This crisp has become a huge hit when served for breakfast. Ava, a 9-year-old family friend who
lives in Texas, made us laugh when she drawled in her precious Southern twang, “This is highly unusual for all of us Bolligs. We eat oatmeal every morning for breakfast during the week, but I’d take this apple crisp instead, any day!”


2 pounds Fuji apples, peeled and cut into 1/2-inch
slices (about 5 cups)
1 tablespoon granulated sugar
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Cooking spray
1/2 cup packed brown sugar
1/4 cup certified gluten-free quick-cooking oats
2 tablespoons brown rice flour
2 tablespoons potato starch
5 gluten-free graham cracker sheets, broken into
6 tablespoons non-dairy buttery spread (such as
Earth Balance), melted
1/2 cup frozen reduced-calorie whipped topping,
Ground cinnamon (optional)

1. Preheat oven to 400°.
2. Combine first 5 ingredients in a large bowl, tossing
to coat. Spoon mixture into an 11 x 7–inch glass or
ceramic baking dish coated with cooking spray.
3. Place brown sugar and next 4 ingredients (through
graham crackers) in a food processor; pulse until
crackers are coarsely chopped. Add melted buttery
spread; pulse 6 to 7 times or until combined.
4. Spoon brown sugar mixture over apples. Bake
at 400° for 25 to 30 minutes or until topping is
browned and crisp and apples are tender. Top
each serving with whipped topping; sprinkle with
cinnamon, if desired. Serves 8 (serving size: 1/8 of
crisp and 1 tablespoon whipped topping)

CALORIES 259; FAT 9.7g (sat 3g, mono 4.1g, poly 2.5g);
PROTEIN 1.2g; CARB 43g; FIBER 2.4g; CHOL 0mg;
IRON 0.5mg; SODIUM 196mg; CALC 52mg

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