Just before I started my jog with the dog a few days ago, I had a sudden intense craving for an apple fried pie or apple hand pie. Okay, maybe a slice of apple pie or a bowl of apple crisp would be just as good. But I had a busy day ahead. After my run, I realized that if I found an apple dessert made in a mug in the microwave AND created it without gluten, I could consider it blog research and have it ASAP. Genius!Thus, was born the gluten-free apple crisp in a mug.
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A quick search on Pinterest revealed a recipe for apple crisp in a mug. I gave it a few tweaks to make it gluten-free and fit my tastes. The original recipe uses coconut oil, but if I have to make something gluten-free, I’m going to make it the first time with butter. Butter makes everything better. Next time, I’ll try the coconut oil and call it “healthy” like the original version did.
I used a Pink Lady apple because that’s what I had in the fridge. Use whatever apple you have on hand. Remember to use rolled or old fashioned oats, not quick or instant oats for the best crisp texture. And if it has to be gluten-free, make sure you buy oats that say they are gluten-free. The regular oats can be cross-contaminated with wheat.
In a dessert like this, I sometimes use oat flour. It’s not a complex mix of a bunch of flours and it has a lovely non-gritty texture, unlike rice or almond flour. I also like Bob’s Red Mill Guten-Free 1-to-1 Baking Flour. You can find it on Amazon or in most grocery stores.
If you have that sudden craving for warm, sweet, cinnamon apple goodness, you can fulfill it in less than 10 minutes. This took me about 15, photography session included. I topped my gluten-free apple crisp in a mug with a generous dollop of vanilla Greek yogurt and called it breakfast. This might be my favorite quick breakfast of all time.
To be honest, I worried that the microwave version would by soggy and disappointing. Not at all. The crumb topping had a satisfying “crisp-like” texture. The whole concoction sent me into autumnal bliss. It may be 90 degrees outside, but this is fall in a mug. Try this. Your taste buds will thank me.
You might be too health conscious to have this at breakfast, so call it dessert. For a quick dessert, top it with vanilla ice cream. My top pick (and probably that of anyone who lives in Texas) would be Bluebell Homemade Vanilla.
If you aren’t gluten-free, simply substitute regular or whole wheat flour for the oat flour.
Without further ado, here’s my recipe:
GLUTEN-FREE APPLE CRISP IN A MUG
1 small apple diced into bite-size chunks
2 tsp. dried cranberries (optional)
2 T. gluten-free rolled oats
2 T. packed brown sugar
1 T. oat flour or GF flour blend
¼ tsp. cinnamon
1 T. melted butter
1 T. chopped nuts are optional (pecans are best to us Texans)
Stir together apple and dried cranberries in a large microwaveable mug. In a small bowl, combine oats, brown sugar, oat flour, cinnamon and melted butter. Stir in some nuts, if you wish. Dump the mixture on top of the apples and cranberries. Microwave for 90 seconds (may be a little longer if your microwave is not very powerful). Top with vanilla Greek yogurt or ice cream, depending on the time of day. Enjoy!
Related links:
Read more about my family’s GF journey story here.
A roundup of fall GF desserts
Another great fall/winter dessert that takes a bit longer are these GF cranberry white chocolate oat bars.
Don’t forget to save this Pin for later when the craving hits you!
