Along with the change in season comes beautiful fallen leaves, cozy sweaters, Jack-O-Lanterns and last but not least apple picking! Once you have eaten your share of apples on the orchard, what do you have left? A pile of apples and no clue what to bake with them (especially if you’re gluten, egg and dairy free)! One of my favourite Fall desserts to make with left-0ver apples is Gluten Free Apple Crisp! This is quite possibly one of the easiest and tastiest desserts to make. My go-to recipe can be found in the Better Homes and Gardens New Cook Book with a couple of tweaks.
What you’ll need:
- 1/2 cup quick cooking rolled oats
- 1/2 cup packed brown sugar
- 1/4 cup of white (or brown) rice flour
- 1/2 teaspoon ground cinnamon
- 1 dash of salt
- 1/4 cup of margarine
- 2 pounds apples (approx. 6 -8 medium)
- 2 tablespoons granulated sugar
- 1 tub Fat Free Cool Whip
You will need to combine the oats, brown sugar, rice flour, cinnamon and a small dash of salt in a medium sized bowl. Next, add your margarine and cut it into the dry mixture until it looks like coarse crumble. I often double this part of the recipe (my friends and family really like their crumble!). Set that bowl aside for later.
You will now need to peel, core and cut your apples to make approximately 6 cups of fruit. Place your apples in a baking dish approximately 10x6x2-inches. Sprinkle the fruit with granulated sugar, another dash of cinnamon and stir. Finally, sprinkle your crumble mixture over the apples in the dish, so that it is covered entirely. Bake in the oven at 350° for 40-45 minutes. Serve with Fat Free Cool Whip (the only kind that is both gluten and dairy free) and enjoy! This dish serves 6.
This will leave your stomach happy and your house smelling like heaven!