It seems like more and more people I know are turning to Gluten Free diets. This kind of makes me sad, first because that means they can't eat the majority of the things I bake, but also because I kinda love gluten! I mean, all kinds of awesome things have gluten - pretty much anything with flour/wheat in them - breads, pasta, cookies, muffins, cereal, even beer! Some people even have problem with oats because of cross contamination with wheat at packaging plants. I'm not even joking when I say I've had nightmares where I can't eat gluten anymore!
I decided that I wanted to give my Gluten-Free friends a treat that they could actually eat and enjoy. This apple crisp was totally awesome! There was the perfect amount of cinnamon and nutmeg here, and I loved the hint of maple syrup as well. We totally gobbled this up, by the spoonful, on top of yogurt and graham crackers... lets just say it didn't last very long!
4 Granny Smith Apples, peeled and sliced (about 4 medium) (**I only peeled half of my apples, because I got lazy, and you can't tell at all)
2 tsp lemon juice
1 TBSP maple syrup (the real stuff!)
1 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 cup almond or brown rice flour
1/2 cup certified gluten free oats
1 tsp cinnamon
1 tsp nutmeg
1/3 cup date sugar (you can also substitute brown sugar, honey, or maple syrup)
1 1/2 TBSP maple syrup (1 TBSP goes inside the topping and the 1/2 TBSP get sprinkled on top)
1/3 cup coconut oil (solid)
Preheat 375 F.
In a large bowl, toss together the ingredients for the filling.
Pour into an 8" greased pan.
In a medium bowl, combine the ingredients for the topping (except for 1/2 TBSP of maple syrup) until well combined and course.
Sprinkle the topping over the apples, drizzle the remaining 1/2 TBSP of maple syrup on top.
Bake for 30-40 minutes, until golden on top and bubbling.