Apple season always draws to mind some great memories of my childhood. Every fall, my family would pack up into our station wagon and drive to the Minnesota River Valley area. The trees along the bluffs were full of vibrant fall colors. We would go to a little, family owned, apple orchard and pick apples for the day. We were equipped with ladders and apple picking bags. My sister and I would get to eat an apple while we were picking and we would see how far down the bluff we could get apples to roll. The orchard was quite rustic. The restroom was even an old wooden outhouse (that was not a favorite part of my memories). By the end of the day, the back of our station wagon was filled with apples galore. My favorite thing Mom made out of the apples, was her Apple Butter. Now, that I’m thinking about it, my mouth is watering. Mom, I need that recipe!
This Apple Crisp has become our family favorite! The original recipe is from Cooking Light’s September 2003 issue and I have adapted it for our family. Cooking Light’s version calls for whole wheat flour to provide a little nutty taste without using nuts. So I substituted used Gluten Free flour and ground flax seeds to replace it. The result is delicious.
1/2 c Natalie’s Gluten Free Flour Mix (or use your favorite GF flour, it doesn’t need xanthan gum)
1/4 c ground flax seeds
1 1/4 c Gluten Free Oats
1/2 c brown sugar, packed
1 t ground cinnamon
1/2 t salt
1/2 c butter, melted
2 t vanilla, divided
1/2 c apple cider
1/4 c sugar
1 1/2 t cornstarch
dash of salt
10 Haralson apples, cored, peeled, sliced
1. Preheat oven to 375 degrees. Coat a 9 x 13 pan with cooking spray.
2. In a medium bowl, combine flour, flax, oats, brown sugar, cinnamon and salt. Whisk together well. Add butter and 1 teaspoon of vanilla. Stir with a fork until moist.
3. In a large bowl, combine 1 teaspoon vanilla, apple cider, sugar, cornstarch and the dash of salt. Whisk together until sugar is dissolved. Then, add the apple slices and toss to coat.
4. Spoon apples into 9 x 13 pan, sprinkle with crumbly oat mixture. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 30 minutes or until brown and bubbly.
Serve warm with drizzled caramel, vanilla ice cream, or whipped cream!
Shared this recipe on Allergy Friendly Fridays.