Beth’s Gluten Free Apple Crisp

Opening the baking series with a revisited classic; the Apple Crisp! This delightfully Gluten free recipe is perfect for sharing among friend and family with no guilt, as it provides great energy for the outdoor season. Serves 4, 2 mega-hungry or 1 lady marathoning series! Fabulous with ice cream.

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Gluten Free Apple Crisp

4 apples, cored, and diced; 5 plums, halved, pitted and quartered; 1/4 cup fresh apple juice (or apple sauce); 2 tablespoons firmly packed brown sugar

Topping:

3/4 cup plus 2 tablespoons gluten free flour (a range of options is available, my favorite is Kamut flour!); 1/3 cup dairy-free spread, diced; 1/2 cup buckwheat flakes; 1/2 rice flakes; 3 tablespoons sunflower seeds (or your favorite chopped nut or seed!); 1/4 cup firmly packed brown sugar; 1/4 teaspoon ground cinnamon (I also add a pinch of nutmeg)

Preheat the oven to 350°F. Mix the apples, plums, apple juice, and sugar together in a 9-inch round pie plate.

To make the topping, sift the flour into a mixing bowl and rub in the spread with your fingertips until it resembles coarse bread crumbs. Stir in the buckwheat and rice flakes, sunflower seeds, sugar, and cinnamon, then spoon the topping over the fruit in the dish.

Bake the crisp in the preheated oven for 30-35 minutes, or until the topping is lightly browned and crisp.

Let me know in the comments how you liked it! muah!