I do love apple crisp! Have you noticed that there are lots of different versions–it seems like everyone has their favorite. My favorite is the one like my mom make–oats, butter, brown sugar over lots and lots of tangy tender apple slices. Yum yum! As with a lot of things that I enjoy I had to find a new “normal.” This recipe is my attempt at that, and I think it turned out pretty good.

Apple Crisp

 
adapted from Betty Crocker

4 or more medium apples (you want to fill up your pie plate!)
1/2 cup brown sugar
1/2 cup quinoa flakes
1/2 cup gluten-free flour blend (without xanthan gum)
5 T earth balance
1 t ground cinnamon
1 t freshly grated nutmeg

Grease bottom of 9 inch pie plate. If using regular oven heat to 375 F. If using toaster oven heat to 350 F.
Core and slice the apples. Peeling is optional. Slice the apples evenly and thinly.
Spread the sliced apples in the pie plate.
Stir the other ingredients in a small bowl. Use a fork or pastry blender to make sure everything is combined. It should look like crumbs.
Sprinkle the topping over the apples.

Bake in the oven for about 25-30 minutes, until the topping is brown and the apples are tender.