I love anything apple, and baked apples are the my favorite in the fall. Apples in the fall are at their best, so why not use them as much as possible? Full disclosure: I love this dish for breakfast with a frothy cappuccino. It’s simply YUMMY! Or serve it as an easy, quick, and great last minute dessert with vanilla ice cream or whipping cream. Here’s my gluten free apple crisp recipe. Enjoy fall and enjoy the harvest!
Gluten Free Apple Crisp
You will need:
– 8 organic apples, cut into 2 “cubes
– 1 tablespoon gluten free flour like Cup 4 Cup
– 1 cup gluten free oatmeal
– 1 cup Cup 4 Cup Gluten Free Flour
– 1/2 teaspoon sea salt
– 3/4 cup sugar + 2 tablespoons for apples
– 1 stick chilled butter, cut into 1/2 inch cubes
Preheat oven to 375 degrees F.
Cut apples into cubes and place them into a bowl. Toss with the 1 tablespoon flour and 2 tablespoons sugar, set aside.
In a bowl, combine the oats, flour, butter, and salt with your fingers or a fork. Combine the until it becomes a mixture of large crumbs.
Place the apples in a ceramic,10½” x 7″, baking dish and cover with oat crumb mixture. Place dish in the oven on the middle rack for 1- 1 1/2 hours, or until top is golden brown and the apples are bubbling.
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Serve warm with ice cream or whip cream topping if desired.
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Sometimes I like to take one of my recipes and make them gluten free. I discovered Cup 4 Cup Gluten Free Flour, and it’s amazing. For my pumpkin bread, I just substituted the Cup 4 Cup, and I never noticed a thing. Toast the bread and add pumpkin butter, and you’ve got a great breakfast or the perfect snack.
Gluten Free Pumpkin Bread
You will need:
– 1 stick unsalted butter, room temperature
– 3/4 cup granulated sugar
– 2 eggs
– 2 cups Cup 4 Cup gluten free flour
– 1 tsp baking soda
– 1/2 t salt
– 1 1/2 cup organic pumpkin puree
– 1 tsp vanilla extract
– 1 tsp cinnamon
– 1 tsp allspice
1. Preheat oven to 350 F
2. Grease 9 x 5 x 3 inch loaf pan
3. Mix flour, soda, & salt , cinnamon, and allspice together
4. Cream butter and sugar together until fluffy.add vanilla and add eggs, one at a time and beat.
5. Alternately add dry ingredients and pumpkin puree to the butter mixture, beginning and ending with the dry (dry-wet-dry-wet-dry).
6. Pour mixture into greased 9″x 5″ loaf pan. Bake 50-60 min, or until cake tester comes out clean (I look for a few mini moist crumbs).
7. Cool in pan for 10 minutes, and then on a baking rack.
This post was not sponsored by Cup 4 Cup, but all opinions are my own.
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