This recipe was passed down from a dear friend of mine, Catherine. She first introduced this simple and tasty recipe to me in 2003 and it has been a regular fall recipe since. This recipe is great with these types of apples:  Jonathan, McIntosh, Winesap, Granny Smith, Northern Spy, Greening and Rome Beauty.

Apple Crisp (Gluten Free)

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Topping

3/4 cup of Quinoa Flakes

    3 tbsp of organic cane sugar

      2 tbsp butter melted or coconut oil melted

        1/2 tsp of ground cinnamon

        Filling

        6 cups of peeled, thinly sliced apples, (~6 to 8 medium apples)

          1/4 cup Water

            1/4 cup organic cane sugar

              2 tbsps arrowroot flour

                1 tsp cinnamon

                1/4 tsp ground cloves

                1/4 tsp ground ginger

                Method

                1. Heat your oven to 350°F
                2. For the topping, combine all ingredients in a medium bowl and mix it well. Set this aside.
                3. For the filling, mix all your ingredients together, until all the fruit is coated with the sugar and spices.
                4. Spoon the filling into a baking dish (ex. 8 inch square glass baking dish).
                5. Sprinkle your topping evenly over the filling
                6. Bake for 30-35 minutes.
                7. Serve with Coconut Dream ice cream if needed.