Apple Cheesecake Crisp (gluten-free, whole grain)

This apple crisp features an added cheesecake layer and is made with 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!

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.

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!

Apple Cheesecake Crisp (gluten-free, whole grain)

Author Erin Dooner

Course Dessert

Cuisine American

Servings 10

5 from 3 votes

Print Recipe

Pin Recipe

Share Recipe

Prep Time 35 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 15 minutes mins

This apple crisp has an added cheesecake layer and is based on oats and oat flour, making it gluten-free and 100% whole grain.

Cook ModePrevent your screen from going dark

Ingredients

For the cheesecake layer:

• ▢ 8 ounces (225 grams) full-fat cream cheese room temperature
• ▢ 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

For the crisp topping:

• ▢ 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

For the apple layer:

• ▢ 1/4 cup (50 grams) brown sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 2 teaspoons cornstarch
• ▢ pinch salt
• ▢ 1 teaspoon ground cinnamon
• ▢ 1/4 teaspoon ground nutmeg
• ▢ 5 cups (600 grams) peeled apple chunks chopped to 1/2" pieces

For the caramel:

• ▢ 1 batch maple caramel sauce

Instructions

• 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.
  8 ounces (225 grams) full-fat cream cheese, 3 tablespoons granulated sugar, 1 1/2 teaspoons vanilla extract, 1/8 teaspoon salt, 1 large egg
• In another medium mixing bowl, mix together all of the crisp topping ingredients. It will have the texture of wet sand. Set aside.
  3/4 cup + 1 tablespoon (75 grams) oat flour, 1 1/4 cups (115 grams) rolled oats, 2 teaspoons ground cinnamon, 2/3 cup (132 grams) light brown sugar, 2/3 cup (149 grams) unsalted butter, 1/4 teaspoon salt
• 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.
  1/4 cup (50 grams) brown sugar, 1 teaspoon vanilla extract, 2 teaspoons cornstarch, pinch salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 5 cups (600 grams) peeled apple chunks
• 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.

Notes

• 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.
• The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. The values are without the maple caramel sauce. This recipe yields 8-10 servings. The nutritional info was calculated based on 10 servings and doesn’t include the caramel sauce.

Nutrition

Calories: 390kcalCarbohydrates: 46gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 72mgSodium: 174mgPotassium: 159mgFiber: 2gSugar: 31gVitamin A: 742IUVitamin C: 3mgCalcium: 63mgIron: 1mgNet Carbs: 44

Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤