This simple and rustic dessert is as easy to whip up as it is delicious. Serve à la mode for an
over-the-top treat. My favourite type of apple to use in this is Granny Smith, but any crisp variety will do.
5 apples, peeled and sliced ½ to ¼ inch thick
¾ cup brown sugar
½ cup brown rice flour
¼ cup potato starch
1 teaspoon cinnamon
¾ cup certified gluten-free oats
⅓ cup non-dairy margarine
• Preheat oven to 375°F. Lightly grease a ceramic baking dish or cake pan, about 8 × 8 inches. Arrange the sliced apples evenly to cover the bottom of the baking dish.
• In a medium bowl, whisk together the brown sugar, brown rice flour, potato starch, cinnamon, and oats. Cut in the margarine using a pastry blender until crumbly. Sprinkle liberally over the apples.
• Bake for 35 to 40 minutes, until golden brown and bubbly. Store in an airtight container in the refrigerator for up to 2 days.