YIELD: 6 SERVINGS
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 favorite type of apple to use in this is Granny Smith, but any crisp variety will do.
Directions
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 airtight container in refrigerator for up to 2 days.
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Ingredients
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
