Got apples your kids won’t eat? This gluten free apple crisp solves the problem of older apples. When our lunch apples go a little mushy the boys won’t touch them. Even with peanut butter the texture is just off enough to make the apple unpleasant.
Fall is such a great time to add in warm fruit crisps for dessert.
I am a non-pie eater, but I do like a good apple crisp. Plus I don’t always get to everything in my fridge in a timely fashion.
Crisps, egg bakes, and soups are great way to take fruit and veggies that are on their way out and give them new life. This simple recipe could be made with flour–season to taste.
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Gluten Free Cinnamon Apple Crisp
3-4 Apples washed cored and sectioned. An apple cutter really makes this easy.
1/4 cup Sugar
2 teaspoons cinnamon
Lightly grease a shallow baking dish. Place sliced apples in dish, sprinkle evenly with sugar and cinnamon.
Crispy Almond Oatmeal Topping
2 cups gluten free oatmeal
1/2 cup almond meal (ads protein and sweetness)
1/2 cup Pamela’s Gluten free baking mix
1/4 t salt
1/2 cup sugar
2 t cinnamon ( or more or add nutmeg and ginger, your choice)
1/2 cup melted butter
Mix all ingredients together. The mixture is crumby. Taste it and see if the spices are enough.
Spread the mixture over the apples, try to cover all the apples. Place in the oven at 350 degrees for 45 minutes. (You could push this into the frig and heat it up when the family is headed in the door for a warm homey smell.)
Serve warm. Adding whipped cream or ice cream fancies up the desert. Awesome to serve after a dinner of soup and bread for a simple family dinner when you are in a rush.
Pamela’s baking mix is my new favorite gluten free mix. The baking mix is already balanced with the right blend of alternative flours and starches complete with guar gum to make it sticky and stretchy like gluten flour. This makes it simple to exchange on a cup to cup bases for wheat flour.
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