Gluten-Free Apple Crisp

This recipe is from my old Betty Crocker’s Cookbook. This book was created to encourage Americans to use prepared foods in their diet. Remember ingredients like a can of Campbell’s Cream of Mushroom Soup?!  No worries here…I’m not using such ingredients with little to no nutritional value. 

This time of the year, everyone seems to love a good apple crisp but the sugar and flour turn healthy into not. I’ve tweaked this recipe to make it nutritious and gluten-free. We’ve used it with both a mix of tart and sweet apples, with the peels left on. It doubles well too. Maybe you will love this recipe as much as I do…give it a try!

Ingredients

• 4 cups sliced tart apples (about 4 medium), peels on or off

• 2/3 cup of dark coconut sugar

• 1/2 cup almond or gluten-free flour of your choice

• 1/2 cup gluten-free oats

• 3/4 tsp ground cinnamon

• 3/4 tsp ground nutmeg

• 1/3 cup of butter from grass-fed cow, softened

Directions

1. Heat oven to 375 degrees F.

2. Arrange apples in greased, square 8 x 8 x 2 pan.

3. Mix remaining ingredients and sprinkle over apples.

4. Bake until top is golden brown tender apples, about 30 minutes.

5. Serve warm.

Adapted from Betty Crocker’s Cookbook:  New and Revised Edition (1980) for Simply Made Health, LLC.