Gluten-free Apple Cranberry Crisp

PREP TIME:

10 minutes

PREP NOTES:

Cooking time:

35-40 minutes

YIELDS:

8-10 servings

INGREDIENTS:

Apple Filling

·         5 large apples, cored and chopped (you can peel them if you prefer, but I like the extra fiber)

·         ½ cup cranberries (adds tartness – but omit if you don’t like them)

·         2 teaspoons lemon juice

·         1/4 cup pure maple syrup

·         1 teaspoon vanilla extract

·         1.5 tablespoons arrowroot starch (or cornstarch)

·         2 teaspoons ground cinnamon

·         1 teaspoon of nutmeg or pumpkin pie spice (optional)

Topping

·         1 cup old-fashioned rolled oats (certified GF)

·         1/2 cup organic cane sugar (or dark brown sugar or maple syrup)

·         1 tablespoon of molasses

·         1/4 cup gluten-free flour blend

·         1 teaspoon vanilla extract

·         1 tablespoon ground cinnamon

·         5 tablespoons unsalted butter, cold

DIRECTIONS:

1.      Preheat oven to 350F degrees and grease 9×9 baking dish.

2.      Combine all of the filling ingredients in a large bowl and mix together. Make sure all apples are coated with the sauce. Pour into a greased 9×9 baking dish.

3.      Pour oats into a large bowl and mix with sugar, molasses, flour, vanilla and cinnamon. Once combined, break the butter into small pebbles and add it to the mixture with your hands until crumbly. Break up any clumps of the butter and oats mixture.

4.      Once it’s well ‘crumbled’, sprinkle the topping over the apples.

5.      Bake for 35-40 minutes or until the apples are soft and bubbling and the crisp is browned. Cover loosely with foil if the top is browning too quickly.

6.      Cool for 10 minutes. Serve with vanilla ice cream or frozen yogurt.