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Having been invited to dinner with friends and discovering she was preparing a Mexican dish, I volunteered to bring dessert. I knew I wanted something cinnamony and wanted it to be reasonably healthy. And, for me, it needed to be gluten-free.
The best part of most recipes for baked goods is that simply by switching out the flour, you can easily have a gluten-free delight. Although, gluten-free isn’t synonymous with healthy. I do appreciate, however, the options we have to enjoy some treats now and again that won’t cause harm to our systems. Most of the time, people don’t even know the difference anymore. That was certainly the case for this dessert, as it was enjoyed by the grown-ups and the youngsters alike.
This is a bit of a process (mostly the apple cutting), but believe me, it’s totally worth it! Let’s get to it!!
APPLE LAYER INGREDIENTS:
6 large thinly-sliced, peeled, apples (3 green, 3 red)
1/4 cup light brown sugar (optional substitute with 1/8 cup brown monk fruit sweetener)
1/4 cup granulated sugar (optional substitute with 1/8 cup monk fruit sweetener)
3 Tablespoons corn starch
1 Tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 teaspoon salt
CRUMBLE TOPPING INGREDIENTS:
1 1/3 cup old-fashioned oats (Oats are naturally gluten-free, but could be cross-contaminated. Get certified gluten-free to be sure.)
1 1/2 cups gluten-free flour (my favorite flour for baking is Krusteaz).
1/2 cup light brown sugar (optional substitute with 1/4 cup brown monk fruit sweetener)
1/2 cup granulated sugar (optional substitute with 1/4 cup monk fruit sweetener)
1/4 teaspoon salt
1 Tablespoon ground cinnamon
2 sticks butter (You’ll slice these and place them on top before baking.)
INSTRUCTIONS:
- Butter a 9 x 13 glass baking dish and set aside.
- Preheat oven to 375°.
- Mix sugars and spices from the apple layer in a large bowl.
- Add in the sliced apples and toss around to coat evenly.
- Dump the apple layer ingredients into the buttered baking dish.
- Mix together the crumble topping. You can use the same bowl from the apple layer.
- Spread evenly over the top of the apple layer.
- Slice pats of butter and place evenly over the top. Two sticks should cover nicely.
Bake for 15 minutes on 375°, then reduce temperature to 350° and bake for an additional 30 minutes or until topping is brown and juice is bubbling through. You’re going to want to bottle up the aroma! You’re also going to want to taste test. I did!
For added decadence, serve while still warm with a “healthy” scoop of vanilla ice cream – Bluebell Homemade Vanilla if that’s available where you are.
Around The Table 