The first time I made this recipe, I was told it was the best dessert I’ve ever made.
And you know what? I think it is.
If you’re looking for an easy, delicious dessert for Thanksgiving that the entire family will love, this is it. It’s a delectable alternative to apple pie. In fact, it might even be better.
We went apple picking a few weeks ago, and this recipe was a perfect way to use all the fruit we hauled home! Any type of apple works great in this recipe.
What I love most about this recipe isn’t the gooey apples, buttery crust or the fact that I can eat it with ice cream. I love that this recipe is entirely gluten free, and it doesn’t even remotely taste like it.
Ingredients:
For the filling:
- 5 lbs. McInstosh or your favorite apples
- 1/2 cup granulated sugar
- 2 tsp. ground cinnamon
- 1 tsp. ground nutmeg
For the topping:
- 1 1/2 cups gluten free flour (I used Bob’s Red Mill)
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, lightly packed
- 1/2 tsp. kosher salt
- 1 cup gluten-free oatmeal (I used Bob’s Red Mill)
- 1/2 lb. cold unsalted butter, diced
Directions:
1. Preheat the oven to 350 degrees and butter a 9″x14″ baking dish.
2. Peel the apples and cut them into bite-sized chunks.
3. Combine the apples with 1/2 cup granulated sugar, cinnamon and nutmeg. Pour into the baking dish and set aside.
To make the topping:
1. Combine flour, sugar, salt, oatmeal and cold butter in the bowl of an electric mixer fitted with the paddle attachment.
2. Mix on low speed until the mixture is crumbly and the butter is the size of peas. (You can use your hands if you prefer.
3. Scatter evenly over the apples.
4. Bake for 45-50 minutes, or until the topping is brown and the apples are bubbly.
5. Serve warm with a scoop of vanilla ice cream and a sprinkle of cinnamon sugar.
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