This was a hit at Thanksgiving dinner this year, for flour freaks and gluten-free lovers alike. Its crunchy topping is a nice foil to the tender cinnamon-laced apple interior. I think you’ll love it.
PS: It’s really nice for BREAKFAST.
PPS: Omit the crust….and you’ve got an AMAZING apple cobbler.
Gluten-Free Apple Pie with Streusel Topping
Serves 8 (theoretically)
1 pre-made 8″ gluten-free pie crust (found mine in the freezer section at Whole Foods)
1 c packed light brown sugar
1/2 c all-purpose gluten-free baking mix (Arrowhead Mills did the trick for me)
1/2 c quick-cooking rolled oats
1/c c butter
1/2 c granulated sugar
3 T all-purpose gluten-free baking mix (Arrowhead Mills or equivalent)
1 t ground cinnamon
1/8 t salt
4 c thinly-sliced, peeled cooking apples (I used Jonagolds this time)
1. Preheat oven to 375.
2. For streusel topping: combine brown sugar, 1/2 c all-purpose baking mix and oats. With pastry blender (or clean fingers if your pastry blender is broken…like MINE WAS! Grrr), cut in butter until the mixture resembles coarse crumbs. Set aside.
3. In large bowl, combine granulated sugar, 3 T all-purpose baking mix, cinnamon and salt. Add apple slices and toss until gently coated. Pour into pie shell. Sprinkle streusel topping over apple mixture.
4. Put pie on cookie sheet lined with parchment paper (in the event things bubble over…you’ll thank me later). Bake for 50-55 minutes until top is golden. Allow to cool before serving.