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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Use other apple varieties, such as Jonagold, Honeycrisp, or Melrose, to change the flavor of this crisp. Ingredients:
2 tablespoons granulated sugar |
1 tablespoon cornstarch |
1 teaspoon ground cinnamon |
1/4 teaspoon grated whole nutmeg |
1/2 cup apple juice |
1 tablespoon fresh lemon juice |
1/2 cup sweetened dried cranberries |
5 medium braeburn apples |
cooking spray |
2.15 ounces gluten-free baking and pancake mix (about 1/2 cup; such as pamela's) |
1 1/2 cups gluten-free old-fashioned rolled oats (such as bob's red mill) |
1/2 cup packed light brown sugar |
1/4 teaspoon salt |
1/4 cup unsalted butter, melted |
Directions:
1. Preheat oven to 375°.
2. Combine first 4 ingredients in a large bowl, stirring with a whisk. Gradually add juices, stirring with a whisk until cornstarch dissolves. Add cranberries; let stand while preparing apples.
3. Peel, core, and cut apples into 1/4-inch slices to measure 9 cups. Add apples to cranberry mixture, stirring to coat. Pour apple mixture into a 13 x 9–inch glass or ceramic baking dish coated with cooking spray.
4. Weigh or lightly spoon baking mix into a dry measuring cup; level with a knife. Combine baking mix and next 3 ingredients in a medium bowl. Add butter, tossing with a fork until crumbly. Sprinkle oat mixture over apple mixture. Cover with foil.
5. Bake at 375° for 40 minutes. Uncover and bake an additional 15 minutes or until filling is bubbly and topping is brown and crisp. Cool on a wire rack 15 minutes. Serve warm.
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