(Makes 4-5 Servings, adapted from recipes in Olive Oil Baking and the Gluten-Free Almond Flour Cookbook.)
Ingredients for apple mixture:
- 6 medium-sized apples (about 5 cups sliced apples, I used a mixture of Granny Smith and Jonathan apples)
- 1/4 cup Splenda
- 1 tsp. Cinnamon (I used Saigon Cassia cinnamon from The Spice House)
Ingredients for crumb topping:
- 1/2 cup + 2 T rolled oats
- 6 T almond flour or almond meal
- 6 T Splenda or Stevia in the Raw Granulated
- 2 T olive oil
- 3/4 tsp. vanilla
- 1/3 chopped walnuts or pecans (optional, next time I’m not sure I would add the nuts)
Preheat oven to 400F/200C. Spray a glass or crockery baking dish with olive-oil or non-stick spray. I used a 9×9 baking dish).
If desired, use a food processor to process the rolled oats about 2-3 minutes, until they’re a finer grind. (This is optional.) Use food processor to mix almond flour and Splenda or Stevia into the oats mixture, or put oats in bowl and mix with a spoon. (If you’re adding nuts, measure 1/3 cup walnuts or pecans, then chop coarsely with chef’s knife and add to the mixture.) Make a well in the center, and then pour olive oil and vanilla into the well. Wash hands if needed, and then use your fingers to blend the oil and vanilla into the oat mixture.
Peel apples, cut out cores, and thinly slice. (I used an apple corer, then peeled the slices and cut each one in half.) Put apple slices in a bowl, sprinkle Splenda or Stevia and cinnamon over apples, then stir until all the apples are well coated with the Splenda and cinnamon.
Put apples in baking dish and top with the crumb topping, spreading it out so the surface of apples is completely covered with the crumb mixture. Bake 45-50 minutes, until the topping is slightly browned and apples are cooked through and slightly bubbling. Serve hot or cold. This will keep in the fridge for a few days, but probably won’t last that long.