We bought an enormous bag of apples at Costco two weeks ago, mainly because Luke likes to perch on the little stoop from our sliding door to the balcony and eat his daily apple, and also because I was on a serious Nutella-eating rampage. Apples were the obvious choice! And lots of them! Unfortunately, this boatload of apples started to go bad faster than anticipated. The obvious answer to the dilemma was apple crisp.
While I've been nursing, I haven't gone back to full-time gluten-free eating. For whatever reason my milk supply started to dwindle when I initially returned to eating that way on a consistent basis, and that was no good. The Chubby Dubby needs to stay chubby!
I digress.
I reserve my gluten intake for healthy eating when I can, so naturally all of my sweets and baked goods I still try to keep gluten-free whenever possible. This recipe is basically a made up version based on other apple crisp recipes I've tasted in the past, and I liked the way it turned out for the most part. (Flour substitutes will never be as great as the real thing, but hey, I'm trying to work with it!) .
4 apples — peeled, cored and sliced3/4 cup brown sugar2 cups almond meal1/2 cup gluten-free oats1 1/2 cups white sugar2 teaspoon ground cinnamon1 teaspoon xantham gum1/4 teaspoon salt2 eggs, beaten4 tablespoons butter, melted1. Preheat oven to 375 degrees F (190 degrees C)
2. In a 8x8 pan, mix brown sugar and apples together. In a large mixing bowl, combine your almond meal, oats, white sugar, cinnamon, xantham gum and salt. Mix together thoroughly. In a smaller mixing bowl, beat together the egg and melted butter. Add the wet ingredients to the dry ingredients and mix well. Spread mixture evenly over the top of the apples.
3. Bake in oven for 60-90 minutes, or until the almond meal mixture is golden and crisp.
4. Allow it to cool for a couple of minutes, and then top with vanilla ice cream and enjoy!
