I don’t make dessert very often, but yesterday I made an apple cranberry crisp that was really yummy! This is a nice, hearty crisp that is also wonderful for breakfast. The original recipe came from Whole Foods (www.wholefoodsmarket.com/recipes), and I’ve adapted it so that it’s gluten-free.
Gluten-Free Apple Cranberry Crisp
5 medium to large apples, sliced (I like Braeburns, but Fujis or any other crisp, juicy apple would work well.)
1/2 cup cranberries (The original recipe calls for dried cranberries, but I use fresh ones.)
1-2 tablespoons sugar (depending on how sweet you like it)
2 cups gluten-free rolled oats
2/3 cup brown rice flour
1/2 cup walnuts, chopped
2 tablespoons ground flaxseed
1-2 teaspoons ground cinnamon
6 tablespoons oil (I use olive oil, but any mild cooking oil will do.)
4 tablespoons maple syrup
Preheat oven to 375ºF. Spread apples and cranberries in a lightly oiled 9×13-inch baking dish. Sprinkle with sugar.
Combine remaining ingredients, mix well, and press over the apple mixture. Cover tightly with a lightly oiled sheet of foil and bake until apples are just tender, about 45 minutes. Uncover and cook until the topping is golden brown, 20 to 30 minutes longer. Serve hot, warm or cold.
