Oatmeal apple crisp

October 24, 2009

An easy gluten free dessert! We like to keep the apple skins on for texture, health, and ease of preparation, but you can peel the apples if you like. Leftover apple crisp makes a great topping for pancakes.

Topping

  • 1 1/3 C gluten-free oats
  • 2/3 C sorghum or brown rice flour
  • 1 1/3 C brown sugar
  • 1 C of salted butter (2 sticks)

Combine the dry ingredients in a bowl and work the butter in with your fingers until everything is incorporated (or pulse in a food processor).  Cover the bowl with plastic wrap and place it in the refrigerator while you prepare the apples.

Apple Filling

  • 8 medium green apples
  • zest and juice of 1 lemon
  • 2 T honey
  • 1 tsp cinnamon
  • ¼ tsp nutmeg

Preheat the oven to 375 degrees. Wash, core and cut the apples into thin (about 1/4 inch) slices. Place the apple slices into a 9 x 13 baking pan. Pour lemon juice over apples and mix in the zest, honey, cinnamon and nutmeg, combining thoroughly. Take the topping out of the refrigerator and crumble it over the top of the apples. Bake until the topping is brown and the apples are bubbling, around 40 minutes. Serve in bowls with vanilla ice cream.

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