It frustrates me when I come across a recipe on a blog that I want to try. I end up spending an eternity scrolling to find the actual recipe. No long-winded tale about the blogger’s journey to discover, experiment, and adapt the recipe. The base recipe originated from Momma Knows Gluten Free, and I elevated it by incorporating golden raisins and dried cranberries.
Topping
- 1/2 cup gluten-free all-purpose flour with xanthan gum
- 1/2 cup gluten-free old fashion oats
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon gluten-free baking powder
- 1/4 teaspoon apple spice chai seasoning or ground cinnamon
- 1/8 teaspoon salt
- 1/3 cup butter, diced into small cubes and softened
Filling
- 4 cups apples, peeled and chopped
- 1/2 cup mixed golden raisins and dried cranberries
- 3 tablespoons melted butter
- 2 tablespoons gluten-free all-purpose flour with xanthan gum
- 1 tablespoon lemon juice
- 3 tablespoons milk
- 1 teaspoon pure vanilla extract
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon ground apple spice chai seasoning or ground cinnamon
- 1/8 teaspoon salt
Instructions
Preheat oven to 375°F and spray an 8″ x 8″ baking dish with gluten-free nonstick cooking spray. I like gluten-free coconut oil spray.
- To make the topping: In a medium-size bowl, combine the crumb topping ingredients. Mix them with a fork until they resemble chunky crumbs. Refrigerate while you prepare the apple filling.
- Add the peeled and chopped apples to a large bowl. Add the lemon juice, milk, and melted butter. Then, include pure vanilla extract, packed brown sugar, and ground cinnamon. Finally, add gluten-free flour and salt. Stir until fully mixed.
- Pour the apple mixture into a greased baking dish and spread in to an even layer. Sprinkle crumb topping evenly over the apples. Bake for 30–35 minutes or until golden brown. Remove from the oven and cool for 5-10 minutes before serving.
- Store in an air-tight container and refrigerate leftovers for up to 3 days.
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