Are you ready to enjoy apple season? If you are a lover of the traditional Thanksgiving apple pie, but are "gluten free", you can still enjoy this delicious dessert. And you don't have to wait for Thanksgiving to do it! Here is a delicious recipe that satifies the apple pie cravings, but adds the holiday flare of cranberries (great combination). And those delicious crumbs on top are actually "gluten free"!
Here is your recipe…enjoy and have a happy Fall season!
Ingredients for Topping
3/4 cups All purpose Gluten Free Flour
3/4 cups uncooked gluten free, organic rolled oats (*option: pulse in food processor or Vitamix)
1/3 cup firmly packed light brown sugar, or Natural Demerara sugar
½ cup (1 stick) butter, softened
Ingredients for Filling
5-7 Apples (I use 4 Granny Smith & 3 McIntosh)
1 ½ cups fresh cranberries (*Optional: If eliminating add 1-2 more apples)
1/2 cup sugar
1 tsp cinnamon (my favorite is Saigon Cinnamon)
Directions:
1. Peel & core apples and cut into ½ “ slices.
2. Mix sliced apples, cranberries, sugar and cinnamon together in bowl and put in lightly greased 13 x 9” baking dish.
3. Pulse the oats if you want a flour consistancy, (this can be done in the Vitamix blender or in food processor). Then mix flour, oats, sugar and softened butter in bowl. Use pastry blender to blend until mixed well and has a crumb consistancy. Spread crumbs over the apple cranberry mixture.
4. Bake at 425 degrees for 10-15 minutes, then reduce heat to 350 degrees and bake for additional 40 minutes or until knife goes into apples easily.
Healthy Notes:
– Oats are a good source of soluble fiber, which can help in lowering cholesterol, blood pressure, and control blood sugar levels. Using whole grain flour adds to the benefits of a high fiber complex carbohydrate.
– Cranberries have antioxidants that may help increase HDL levels and help in cancer prevention.
– Apples are a great source of vitamin C and fiber, help lower LDL levels, and have a flavanoids that help protect against certain cancers and may help lower LDL levels.
