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I cannot get enough of apples in the fall. I would seriously be happy to eat apple pie every. single. day. Macintosh are my favorite. What is yours? That being said, I am sure any type of apple would be delicious in this recipe.
This recipe grew from craving apple pie (surprise there). I dreamed about tender, cinnamon-y, sweet apples under a flaky crust. Yes, I am talking about the kind full of sugar and gluten.
So, I set forth to create a deviation of classic apple pie that still encompassed the same tastes, textures, and aromas of a freshly baked pie in autumn.
Luckily, you probably have all of the necessary ingredients in your house right now.
Apple Bake (Gluten/Sugar Free) – Girlinhealing.com
For the Filling:
- 7-12 apples of your choice, depending on the size
- 1/4 cup coconut sugar
- 1/2 tsp cinnamon
- 2 tsp honey
- 1/4 tsp salt
For the Topping:
- 1/2 – 3/4 cup gluten free flour*
- 2 TBS coconut sugar
- 4 TBS butter, cold and diced
1. Preheat oven to 350°F.
1. Peel & chop apples.
2. In a large bowl add all of the ingredients for the filling, mixing well to coat the apples.
3. In a separate, smaller bowl, mix the flour and coconut sugar.
4. Add the apple mixture to a lightly greased 9″ x 13″ dish, spreading out to create an even layer.
5. Using a spoon, sprinkle the flour mixture over the apples. Add just enough of the mixture to cover all of the apples in a thin layer.
6. Disperse the chunks of butter throughout the pan.
7. Place dish in the oven for 45 minutes.
*I tired this recipe with arrowroot flour in attempts to make it grain-free. I found that the arrowroot thickened with the extra juices, forming chewy clumps. I use my favorite GF flour blend, Arrowhead Mills Organic Heritage Blend.
Here are some of the products for this recipe:
Serve with dairy free vanilla ice cream!
What is your favorite apple dessert?