Depending on the kids ages, this can be a fun recipe to help out with. And you might find other desserts you want to sprinkle the topping on.
I like to use half firm apples and half soft cooking apples when I make the crisp to help make liquid but still have some firmer texture. I tried replacing half of the apples with frozen blueberries last night and it turned out great.
Gluten-Free Apple Crisp print recipe
1/4 c. firmly packed brown sugar
1/2 t. ground cinnamon
1/2 c. plus 2 T. gluten-free oats or quinoa flakes
1/2 c. brown rice flour
1/2 t. zanthan gum
1/3 c. ghee, shortening, or canola oil
6 medium apples (about 7 cups), cored, peeled and chopped
1/2 T. lemon juice
1/4 c. sugar
3/4 t. ground cinnamon
1 T. cornstarch
Mix together all topping ingredients in a bowl before adding ghee, shortening or oil. Mix well with fork until crumbly.
Mix apples with lemon juice to coat all apples right after chopping. Mix sugar, cinnamon and cornstarch for filling in a small cup and pour over apples. Stir until all apples are coated. Pour into pan or dishes and spread evenly. Sprinkle topping over apples and bake at 375 degrees for about 25 to 35 minutes for individual serving dishes and 35 to 40 minutes for 8 x 8 inch pan or until topping is golden brown. Cool 10 minutes before serving.
Note: Try different fruits. If the fruit is a little more sour or juicy, you made need to add a little sugar or cornstarch.
This recipe can be dairy-free if you use oil or shortening. If you are just concerned about casein or lactose and are not familiar with ghee see link for ghee.