Besides cosy sweaters, the crackle of leaves underfoot and the blissful snuggles under the covers on foggy autumn mornings, Fall brings with it bushels and bushels of beautiful tart, crisp, crunchy sweet apples.
This means everything from pies to applesauce are on the menu. Yippee! Although, this poses a bit of a challenge for those of us eating ‘clean’. I avoid wheat, dairy and try to completely eliminate cane sugar, so many of my fall favourites that feature apples need some kind of adaptation.
If you’re like me, you can source out likely recipes, add your own twist and come up with a winning replacement that is actually often better than the traditional version. In tis case I sourced an already adapted recipe from the Gluten Free Vegan website (excellent resource!) and then adapted it again…an adaptation of an adaptation? (Stay tuned for the sequel…)
- 5 largish peeled, cored and sliced apples
- Juice from half a small lemon
- 2 tsp all-purpose GF flour
- 2-4 tablespoons sugar (I used coconut palm sugar)
- ½ cup gluten-free rolled oats
- ½ cup coconut palm sugar
- ¼ cup brown rice flour
- ¼ teaspoon cinnamon, nutmeg, or ginger
- 1/2 cup butter
- ¼ cup chopped pecans
- Preheat oven to 375F.
- In your favourite pyrex baking dish combine the sliced apples, lemon juice, 2 t flour, and sugar. Stir to coat well.
- In a medium bowl mix together the oats, brown sugar, brown rice flour and spice.
- Cut in the butter until the mixture forms coarse crumbs.
- Stir in the pecans
- Sprinkle the topping over the fruit, making sure to coat evenly.
- Bake for 30-35 minutes until the topping is nice and golden brown.
- Let sit a few minutes before serving.