NOTE – If you are dieting or looking for a calorie wise desert recipe, turn around now. You have absolutely come to the wrong place. There is enough butter in my Gluten Free Cranberry Apple Crisp to give your doctor a heart attack. It is by no means a healthy alternative, but it is damn tasty.
Since our daughter was diagnosed with Celiacs Disease, we have yet to master gluten free apple pie. This is depressing to me, since apple pie is my absolutely favourite desert. As a quick alternative, I have mastered a gluten free version of my second favourite, apple crisp!
4-6 large apples
1 cup dried cranberries
1 full package of a gluten free apple crisp mix – PaneRiso is our favourite
1/2 cup brown sugar
1 tsp cinnamom
1 cup butter or margarine
1/2 cup of sliced almonds
1/2 cup of of pure/uncontaminated oats to add to the package mix if you want a more textured topping
Wash, peel and dice apples. I actually prefer to leave the skin on, but we have a toddler going through a “fruit skin ends up on the floor” stage, so I have taken to a peeled version for now. Mix diced apples, cranberries and almonds into a 9×13 glass dish.
Melt 1/2 cup of butter, slowly so it does not begin to boil. Mix in cinnamon and 1/4 cup of brown sugar. Combine until mixture is smooth. Pour over apples and mix until the apple mix is well coated.
You can choose to follow the directions on the back of the package – I tend to do my own thing. Melt 1/2 cup of butter, slowly, and combine with package contents. Add in 1/4 cup of brown sugar stir until mixture is crumbly. Pour over apple mixture and use a fork to spread evenly.
Bake in the oven at 350 degrees for approximately 35-45 minutes or until top is a nice light brown and the apples are soft.
Spoon into bowls for the family. Maybe with ice cream if they deserve it Fight with your husband as to who gets to take the last of it to work the next day.
Ideally speaking, you will enjoy this as much as we did
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