Eat me!

The incoming Fall weather makes me want to bake.  The scent of apples and spice permeating the air is a great producer of smiles.  Here is an easy recipe that makes this possible for lots of people with pesky food allergies!  It contains no soy, wheat, gluten, corn, eggs, dairy, or tree nuts.  Have fun!

Gluten Free Apple Crisp

Ingredients:

1/2 cup certified gluten-free rolled oats
4 tablespoons coconut milk*
3 cups sliced apples – This is an excellent excuse to visit a Farmers Market and       pick out something delightful!
Agave syrup to taste. Depends on the tartness of the apple and your palate

1 teaspoon lemon juice, fresh
1/2 cup Red Mill gluten free flour
1/2 cup light brown sugar, packed
1 teaspoon ground cinnamon
4 tablespoons coconut oil

Instructions:

Pre-heat the oven to 350ºF. Grease a 9-inch round glass baking dish and set aside. Pay attention to what you use to grease the dish. Many sprays contain allergens!

Place the gluten-free oats in a bowl and soak them in the coconut milk for ten minutes.

Toss the apples with agave and lemon juice. Layer them in the prepared glass baking dish.

Combine the gluten-free flour, brown sugar, and cinnamon with the oats. Mix well.

Add the coconut oil in pieces. Rub the oat/flour mixture into the shortening with your fingers or two forks, creating a crumbly mix.

Top the apples with the oat mixture.  Bake on the center rack for 1 hour. Top should be golden and bubbly. Serve warm or cooled.

* Coconut milk comes in both fresh and shelf stable packaging. Read the label carefully. Some are made in facilities with soy, nuts, etc. If those enjoying this treat can not consume those items, you need to keep hunting for the right coconut milk. You may also use rice milk here. Just be very careful!