Cinnamon apple crunch casserole

November 19, 2009

This breakfast casserole is much a like a huge dutch oven pancake, but without the dutch oven. So tasty! You can get creative with the fillings, but this is my favorite version by far. If you are not gluten-free, substitute 1 1/4 C all purpose flour for the sorghum, tapioca and cornstarch.

  • ¼ C salted butter, melted
  • ¼ C brown sugar
  • 2 tsp cinnamon
  • 3 green apples
  • ½ C chopped walnuts, pecans, or gluten-free granola
  • small handful of dried cranberries or golden raisins
  • 1 C milk
  • 6 eggs
  • ¼ C granulated sugar
  • ¾ C sorghum flour
  • ¼ C tapioca flour
  • ¼ C cornstarch
  • ¼ tsp salt
  • 1 tsp vanilla
  • juice and zest of 1 small lemon

Preheat the oven to 450 degrees. Grease the sides of a 9 X 13 baking dish. Combine the melted butter, brown sugar and cinnamon and pour the mixture into the bottom of the baking dish. Slice the green apples into thin wedges and toss them in the butter mixture in the baking dish. Sprinkle the chopped nuts and dried fruit over the apples. Combine the milk, eggs and sugar in a large mixing bowl and beat and well combined. Add the flours, salt, vanilla, lemon juice and zest and beat until there are no lumps in the batter. Pour the batter over the apples. Place the baking dish in the preheated oven and bake until the casserole is set and golden on top, about 20 to 25 minutes.

One Response to “Cinnamon apple crunch casserole”

  1. […] is a savory version of the cinnamon apple crunch casserole. You can substitute the sorghum and the tapioca flours with 1 1/4 C all purpose flour if you are […]

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