Use other apple varieties, such as Jonagold, Honeycrisp, or Melrose, to change the flavor of this crisp.
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon grated whole nutmeg
1/2 cup apple juice
1 tablespoon fresh lemon juice
1/2 cup sweetened dried cranberries
5 medium Braeburn apples
2.15 ounces gluten-free baking and pancake mix (about 1/2 cup; such as Pamela's)
1 1/2 cups gluten-free old-fashioned rolled oats (such as Bob's Red Mill)
1/2 cup packed light brown sugar
1/4 teaspoon salt
1/4 cup unsalted butter, melted
How to Make It
Preheat oven to 375°.
Combine first 4 ingredients in a large bowl, stirring with a whisk. Gradually add juices, stirring with a whisk until cornstarch dissolves. Add cranberries; let stand while preparing apples.
Peel, core, and cut apples into 1/4-inch slices to measure 9 cups. Add apples to cranberry mixture, stirring to coat. Pour apple mixture into a 13 x 9–inch glass or ceramic baking dish coated with cooking spray.
Weigh or lightly spoon baking mix into a dry measuring cup; level with a knife. Combine baking mix and next 3 ingredients in a medium bowl. Add butter, tossing with a fork until crumbly. Sprinkle oat mixture over apple mixture. Cover with foil.
Bake at 375° for 40 minutes. Uncover and bake an additional 15 minutes or until filling is bubbly and topping is brown and crisp. Cool on a wire rack 15 minutes. Serve warm.