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!
Apple Cheesecake Crisp (gluten-free, 100% whole grain)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 8-10 servings
- 8 ounces (225 grams) cream cheese, room temperature1
- 3 tablespoons granulated sugar or raw sugar
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 1 large egg (50 grams out of shell), room temperature
- 3/4 cup + 1 tablespoon (75 grams) oat flour (make sure to use certified gluten-free, if needed)
- 1 1/4 cups (115 grams) rolled oats (make sure to use certified gluten-free, if needed)
- 2 teaspoons ground cinnamon
- 2/3 cup (132 grams) light brown sugar or raw sugar
- 2/3 cup (149 grams) unsalted butter or 1/2 cup + 1 tablespoon (126 grams) refined coconut oil, melted and cooled slightly
- 1/4 teaspoon salt
- 1/4 cup (50 grams) brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoons cornstarch
- pinch of salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 5 cups (600 grams) peeled apple chunks (chopped to 1/2" pieces)
- 1 batch maple caramel sauce
For the cheesecake layer:
For the crisp topping:
For the apple layer:
For the caramel:
- Preheat the oven to 350 °F (175 °C) and get out an 8"x8" or 9"x9" baking dish.
- In a medium mixing bowl with an electric hand mixer or a stand mixer fitted with the paddle attachment, prepare the cheesecake layer by beating together the cream cheese, sugar, vanilla, and salt at medium speed until well combined, scraping down the sides of the bowl as needed. Add the egg and beat on low until well combined. Set aside.
- In another medium mixing bowl, mix together all of the crisp topping ingredients. It will have the texture of wet sand. Set aside.
- Prepare the filling. In a large mixing bowl, stir together all the apple layer ingredients except for the apples. Once well combined, stir in the apples and coat them in the mixture.
- Spoon the apple mixture into the prepared pan, and then dollop tablespoons of cheesecake filling evenly over the top of the fruit. The fruit will not be completely covered by cheesecake filling. Distribute walnut-sized pieces of the topping over the cheesecake layer. Place the baking dish on a baking sheet to catch any spills and bake for 30 to 40 minutes or until the topping is firm and the edges are bubbly. Cool completely, about 2 hours, and then refrigerate for 3 to 4 hours to allow the cheesecake layer to firm up. Serve. Cover and refrigerate any leftovers for up to 3 days.
- 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 it in the center of a cheesecloth, and wring out the liquid until you have 225 grams of cream cheese left.