Prep time: 10 min.  | Cook time: 50 min. |  Servings: 8-10

Ingredients

For the apple filling:

• 5 peel and chopped organic apples, prefer gala or empire

• 3 tbsp of Bob’s Red Mill gluten free 1-to-1 baking flour

• ½ cup of brown sugar

• 2 tbsp of 100% pure maple syrup

• 1 tbsp of lemon juice

For the topping:

• ¼ cup of raw sugar

• ⅓ cup of brown sugar

• 1 stick of melted unsalted butter

• 1 tsp of organic ground cinnamon

• ⅛ tsp of organic ground nutmeg

• 1 ⅓ cup of Bob’s Red Mill gluten free 1-to-1 baking flour

• ¼ cup of certified organic steel oats

• ½ tsp of aluminum free baking powder

Instructions

1. Preheat oven to 350 degrees. Start measuring out the ingredients. Prepare your deep dish heat proof pan with a light spraying of organic baking spray.

2. In a large heat proof bowl, combine all of the apple filling ingredients in a large heat proof casserole bowl. Fold all ingredients making sure the apples are completely coated using a rubber spatula.

3. In a separate bowl, blend all of the ingredients for the topping. It’s easier to blend using a fork or clean hands to break up large chunks.

4. Sprinkle combined topping over the apple filling, evenly covering the entire bowl.

5. Cover with parchment paper then a layer of aluminum foil, on top of the parchment paper, to seal.

6. Bake 35 - 40 minutes.

7. Serve warm with a scoop of ice cream.

Tips

• Invest in an oven thermometer to avoid over baking or under baking. Over time, ovens get “temperamental” and degrees tend to be off by a few.

• This recipe is a great base for any fruit crisp. Apples can be substituted with other fruits such as, cherries and berries.

• Try different flavors of ice cream. Vanilla bean ice cream is my preferred flavor for this dessert. I recently tried it with a scoop of cinnamon donut ice cream, from a local vendor, and it was a perfect match.

A Visual guide, with photos by cayla torres