This is one of my favourite Thanksgiving desserts. The apples are especially perfect in the autumn season. The leftovers make an even better breakfast! Simple, delicious and did I mention gluten free? The topping is a crispy and sweet, that pairs exceptionally well with the apples. I love using Empire or Fiji apples as they are crisp, juicy and have the best crunch. It is best served with some vanilla ice cream. Hope you share it with some loved ones this holiday.
10 local apples- peeled, cored and sliced
Juice ½ lemon
2 tsp cinnamon
¼ tsp nutmeg
¾ cup coconut sugar
¼ tsp sea salt
2 tbsp coconut flour (or other gluten free flour)
2 cups gluten free oats
¾ cup coconut flour
1 ½ tsps baking soda
½ cup cane sugar
½ cup coconut sugar
1 ½ tbsp vanilla extract
1 tsp cinnamon
¼ tsp salt
½ cup slivered almonds (optional)
1 cup butter- room temperature and cut into cubes * ( Option to use Vegan Butter )
1.) Preheat oven to 400 degrees.
2.) Bring sliced apples to a medium sized bowl. Combine coconut sugar and flour, cinnamon, nutmeg, sea salt, lemon juice mix together.
3.) Grease a 9 x 13 inch baking dish. Place apple mixture in baking dish.
4.) In a separate bowl, prepare your topping. Mix together, rolled oats, flour, baking soda, sugar, vanilla, cinnamon, salt and butter mixture.
5.) Add crumble on top of the apples and put into the oven covered with tin foil. Add small holes for steam. Bake for 45 minutes.
6.) Remove tin foil and bake for an additional 15 minutes or until topping is lightly golden brown. Careful not to burn.
7.) Serve warm into bowls. Top with your favourite vanilla ice cream on top. Enjoy!