Updated: Nov 17
This recipe is similar to my Gluten Free Farm Fresh Apple Crisp recipe. There's nothing like farm fresh apples in the Fall for wonderful desserts!
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Peel apples and cut into cubes. My apples were bought out East on the farm.
How to make simple syrup - take equal parts water and sugar. Place into a small pot over medium heat. Stir constantly until sugar is dissolved. Allow to cool and thicken. (see video)
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Add apples, simple syrup, lemon juice, peach liquid, vanilla, cinnamon and salt to a pot and stir well. . On medium heat, cook the mixture, stirring often, for approximately 15 minutes until the apples are soft, not mushy. (see video)
Yesterday was Happy International Pasta Day! What a great meal before such a delicious dessert.
In a small bowl mix together tapioca and water and add it to the apple mixture,
stirring continuously. This is to thicken the mixture. (see video)
Allow the apples to cool a bit. I moved them to the counter, away from the hot stove.
As the apples cool, make the crust and crumble mixture: In a large bowl add gluten free flour, tapioca, melted butter, simple syrup and salt. Mix gently until you get large crumbles. (see video)
Place part of the mixture into the bottom of the pan lined with parchment paper and press down evenly. Bake in a preheated 350 degree oven for 10-15 minutes.. (see video)
Pour the apple mixture into baked crust and sprinkle the remaining crumble mixture on top. Bake for another 20-25 minutes, or until the crumble is lightly browned and the filling is bubbling. (see video)
Cool completely and top with cinnamon sugar before serving.
How to Make the Apple Filling:
2 medium apples, peeled and diced
1/2 cup liquid from Dole peaches
2 tablespoon simple syrup
1 1/2 teaspoons lemon juice
1 teaspoon vanilla extract
3/4 teaspoon cinnamon
1/8 teaspoon salt
2 teaspoons tapioca starch
1 tablespoon water
How to Make the Crust and Crumble:
3 cups gluten free flour
2 tablespoons tapioca flour
8 tablespoons butter - melted
1/3 cup simple syrup - add more gradually as needed
1/4 teaspoon salt