WOW, I could eat the topping all by itself even before the apples arrived on the scene. This is a yummy gluten free dessert that vegans and non-vegans alike can’t get enough of. Most of the ingredients are probably already in your kitchen, and the items that aren’t, will soon be a staple on this journey. The prep work for this recipe is easy and I used regular sugar in the topping. (I plan to substitute pure maple syrup or agave syrup the next time I make this. Especially if using a sweeter apple like Honeycrisp or Gala) Angela Liddon recommends a mixture of different apples and suggests other fruits may also be used. My grandchildren (even chicken nuggets only) loved this dessert served warm with vanilla ice cream on top.
Addition: I tried this with a Blackberry and Blueberry frozen fruit mix and it was delicious. I added one more TBL. of corn starch to the recipe as the berries are juicier than the apples. It worked beautifully! (I used the same amount of berries as the recipe called for apples.)
Filling: (mix in a bowl)
6-7 heaping cups of peeled and chopped apples (I like Granny Smith and Galas, mixed)
1 TBL. corn starch (or arrowroot powder)
1/3 c. sugar
1 TBL. chia seeds
1 tsp. ground cinnamon
1 Tbl fresh lemon juice
Pour filling into lightly greased 11X9 baking dish
TOPPING: (mix in a bowl. I used the same bowl after I dumped my apples in the prepared baking dish)
1 c. Gluten free rolled oats
1 c. sliced almonds
1/3 c. almond flour
1/4 c. maple syrup
1/4 c. melted coconut oil
2 TBL. unsweetened shredded coconut (I used sweetened and I would use it again!!)
1 tsp. ground cinnamon
1/4 tsp sea salt
Sprinkle the topping over the apple mixture in an even layer. Cover the dish with foil and poke a couple of air holes in the foil. Bake 35-40 minutes. Uncover and bake another 10-15 minutes.
