Like an apple pie but without the crust. Good for any time of year, but best in fall, I think, when the apples are perfectly ripe. I’ve made it a couple different ways – with almond flour in the topping and with rice flour. I like both, but the rice flour is a little lighter.
Active time: 15 minutes
Total time: 1 hour
Special equipment: 8×8 baking dish
Yield: 6 servings
5-6 granny smith (tart green) apples, peeled, cored and sliced (each apple should yield around 12 slices)
1 tsp. fresh lemon juice
3 T brown sugar
1 T brown rice flour
1/2 tsp. cinnamon
butter or vegetable oil to grease casserole dish
1/2 c. rolled oats (organic quick oatmeal works great too)
1/2 c. brown rice flour
1/2 c. brown sugar
4 T melted butter or non-dairy alternative
1 tsp. cinnamon
- Preheat oven to 350 degrees.
- Mix all topping ingredients together and set aside.
- With butter or vegetable oil, grease an 8×8 glass casserole dish.
- Peel, core and slice apples and mix with brown sugar, rice flour and cinnamon together in 8×8 dish baking.
- Spread topping evenly over top and bake in a 350 degree oven for about 45-55 minutes or until apples are soft.
- Let cool 10-20 minutes before serving. Wonderful with vanilla ice cream is you can have dairy.