Gluten-free Apple Crisp

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I wanted to make a gluten-free dessert for Thanksgiving and decided an apple crisp would be perfect.
The only problem is that I don’t like peeling, coring and slicing the apples. Good thing I had dehydrated apples in my food storage.


5 cups dehydrated apples (or about 8 apples)
8 cups water
1 T. cornstarch
1/4 cup sugar
1 1/2 cup packed brown sugar
1 cup gluten free flour (I use Bob’s Red Mill)
1 cup gluten free quick oats (Bob’s Red Mill)
1/4 tsp. Xanthan gum
2 tsp. cinnamon
1/2 tsp. nutmeg
2/3 cup softened butter

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Reconstitute the dehydrated apples in 8 cups of water. This will take about 2 hours.
(If you are using fresh apples, skip this step)
Save 1 cup of the water after apples are soft then drain off the rest.

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Thickened reserved water with cornstarch and sugar. Heat until thick and bubbly.
Add to apples and stir well. Pour apples into a greased 9 x 13″ pan.

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Topping: Thoroughly mix brown sugar, flour, quick oats, cinnamon and nutmeg.
Cut in the butter. Sprinkle over apples.

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Bake at 375 degrees for 30 minutes or until apples are tender and topping is golden brown.

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Serve with ice cream or whipped topping. Enjoy!!!

This recipe is delicious using regular flour and oats also, just omit the Xanthan gum.

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