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Warm Apple Buttermilk Custard Crisp - warm your belly with one of these luscious treats - no crust required!

Warm Apple Buttermilk Custard Crisp

Servings 8 ramekins (1-cup capacity each)



  • 1/2 cup gluten-free flour I used Pamela's Gluten-Free Baking and Pancake Mix
  • 1/2 cup packed organic brown sugar
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons chilled organic butter cut into small pieces
  • Filling:
  • 5 cups sliced peeled apples about 2 pounds
  • 3 tablespoons honey
  • 2 tablespoons water plus more as needed
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup organic cane sugar
  • 2 tablespoons gluten-free flour mix I used Pamela's Gluten-Free Baking and Pancake Mix
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 3/4 cups fat-free buttermilk
  • 1 teaspoon vanilla extract


  1. Preheat oven to 325º.
  2. To prepare streusel, combine 1/3 cup gluten-free flour mix, brown sugar, and 1/2 teaspoon cinnamon in a medium bowl; blend in butter with your fingers until the mixture resembles coarse meal.
  3. To prepare the filling, heat a large nonstrick skillet coated with cooking spray over medium heat. Add sliced apple, honey, water and 1/2 teaspoon cinnamon; cook 10 minutes or until the apples are just tender, stirring mixture occasionally and adding more water if liquid dries up before apples are tender. Spoon the apple mixture into 8 individual ramekins (I used 1 cup ramekins).
  4. Combine sugar, 2 tablespoons gluten-free flour mix, salt, and eggs, stirring with a whisk. Stir in buttermilk and vanilla. Pour over apple mixture. Bake at 325º for 25 minutes or until set; sprinkle streusel over pie. Bake for another 15 minutes until streusel is browned. Serve warm.

Recipe Notes

Adapted from Cooking Light