For Thanksgiving, I decided to use them in a crisp. My sister had a "foil pan only" rule, so I made the crisp in the only foil pan I had left - a loaf pan. Word to the wise, don't use a loaf pan. The topping never became crisp, in fact, in my effort to make it crisp, I almost burned it. Let's just say it wasn't the most attractive dessert on the table. But, it was so delicious, and I knew I had to share it with you. This is my old crisp topping, with gluten-free updates included.
4 Jazz apples, peeled, cored, and sliced into 8 wedges each
1 cup unsweetened applesauce
2 teaspoon cinnamon
1/8 teaspoon nutmeg
Pinch of cloves
Pinch of salt
1/2 cup brown sugar or coconut palm sugar
1 teaspoon lemon juice
2/3 cup gluten free oats
1/3 cup almond flour or all-purpose flour
2 tablespoons coconut flour (optional)
1/3 cup brown sugar or coconut palm sugar
1/2 teaspoon cinnamon
pinch of salt
6 tablespoons unsalted butter, slightly softened
Preheat oven to 375 degrees.
Butter a 9" pie dish and set aside.
In a bowl, combine applesauce, cinnamon, nutmeg, cloves, salt, sugar, and lemon juice.
Prepare apples and add to applesauce mixture as you slice each into wedges.
Once all of the apples have been added, stir well and pour into prepare pie dish.
In another bowl, stir together the streusel ingredients, without the butter.
Cut butter into mixture, then sprinkle onto apple mixture.
Bake for 45 minutes or until streusel is crunchy and apples are tender.
If streusel is browning too quickly, cover loosely with foil.
Serve warm with or without vanilla ice cream.
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