Apple Crisp

Recipe Courtesy of Terry Walters "Clean Food" cookbook

A GULT FREE VERSION OF AN ALL-TIME FAVORITE!

To make the topping gluten-free, use brown rice flour instead of whole wheat and substitute  chopped nuts for the oats.

FILLING

• 12 apples (peeled, unpeeled, or both), cored and sliced
• 2 teaspoons ground cinnamon
• 1/3 cup dried currants
• 1 tablespoon whole wheat pastry flour or brown rice flour 

TOPPING

• 2 cups rolled oats
• 1 cup whole wheat flour or brown rice flour
• 1/2 cup chopped walnuts
• 1 tablespoon ground cinnamon
• 1/2 cup maple syrup
• 1/2 cup canola oil

Preheat Oven to 375 degrees F.

To prepare filling, place apples in large bowl. Fold in syrup, cinnamon, and currants. Sprinkle on flour and gently fold until combined. Spread mixture into 9X12 inch baking casserole.

To make topping, use the same mixing bowl and combine oats, flour, nuuts and cinnamon. In separate bowl, whick together syrup and oil add to dry ingredients and mix until crumbly. Spread topping  evenly over apples, cover with foil and bake 30 minutes. Remove from oven and serve.

serves 8-10