This apple crisp has an added cheesecake layer and is based on oats and oat flour, making it gluten-free and 100% whole grain. Thanks to Bob’s Red Mill for making today’s post possible!
I know, I know. Summer’s still not over. I promise to post some more summery recipes before going crazy on apples but I just had to post this one today. I couldn’t wait any longer!
I love regular apple crisp but every now and then, I like adding a layer of cheesecake to my crisps and crumbles!
Need to make a gluten-free dessert but don’t want to buy a bunch of fancy and expensive flours? I recommend oat flour recipes.
I often use oat flour in combination with oats in crumble type recipes and enjoy the subtle nutty flavor it adds. And it tastes less whole grain-y than whole wheat, which I’m all for!
Look at some of the neat things you can do with oat flour!
Bob’s Red Mill also has several oat flour recipes on their site. I can’t wait to try those inside out carrot cake cookies!
I used to make my own oat flour with rolled oats or quick oats. I’d put them in a food processor until I had a powdery, flour-like mixture. Then I actually got my hands on some proper oat flour from Bob’s Red Mill and realized that it’s much finer than what I had been making in the food processor!
I’ve also tried making my own oat flour in a high-powered blender and that yields a better result than the food processor, but it’s still not as fine. If you don’t have access to oat flour, your best bet is a small coffee grinder. The annoying thing about that is that you can only do a small amount at once.
If you need this crisp to be gluten-free, make sure you buy gluten-free oat flour rather than whole grain oat flour. The gluten-free version is also whole grain but is produced in a dedicated gluten-free facility and has also been lab-tested.
A few tips for success!
- Don’t use a dish smaller than an 8″x8″. If you do, then the topping will take longer to bake, which means the cheesecake layer will bake longer than needed and will be crumbly and kind of gross.
- I’ve used this cheesecake filling and topping recipe in different types of crisps and it always turns out well.
- I usually don’t recommend baking with old mushy apples (I used to do this all the time) but I don’t think it makes a difference here. Go ahead and use any old apples you have!
- If you live outside of North America and have the kind of cream cheese that’s meant for toast (that comes in a little plastic tub) rather than American style brick cream cheese, then get a 300 gram container of cream cheese, place the cream cheese in the center of a cheesecloth, and wring out the liquid until you have 225 grams of cream cheese left. This goes for all American recipes that call for cream cheese!
Thanks again to Bob’s Red Mill for sponsoring today’s post. As always, all opinions expressed are my own. Be sure to check out their coupon section for some $1 and $3 coupons!