This recipe is an easy favourite for those looking for quick, gluten free dessert. Best served warm, it’s a lovely, sweet and crunchy treat.
Recipe created by author Kathy Smart, North America’s Gluten Free Expert, courtesy of Udi’s Gluten-Free. www.livethesmartway.com
Photo courtesy of Udi's Gluten Free
1 box (227g) Udi’s Snickerdoodle cookies, crushed
10 cups (approx 8 apples), cored and sliced with skin on for extra fibre (honeycrisp, fuji or gala work best)
1 cup coconut sugar
1 tbsp (15 mL) tapioca starch
1 tsp (5 mL) cinnamon
½ cup (125 mL) water
2 tbsp butter, melted
1/3 cup pecan pieces
- Preheat oven to 350 degrees (175 degree Celsius).
- Mix sugar, starch and cinnamon together. Place apples in baking dish. Top with sugar mixture and water. Spread crumbled cookies and pecan pieces on top, then drizzle with melted butter.
- Bake at 350 degrees (175 degree Celsius) for 45-55 min, until apples are tender.