This apple oatmeal crisp was a tasty way to use up the apples we had from apple picking at Fishkill Farms. I put a small scoop of Purely Decadent Vanilla Ice Cream made with coconut on top. The cashews make this dairy free dessert taste buttery. I must admit, I was the biggest fan of this dessert. My kids preferred the polka dot apple pie I made last week. But all the adults who tried my apple crisp said “You HAVE to put this on your blog.”
8-12 apples- peeled, cored and cut into slices
1 lemon-juice with a fork and remove seeds
Topping:
1 cup gluten free oats
3/4 cup brown sugar
1 cup finely chopped cashews
1/2 cup shortening
1/4 tsp salt
1/2 tsp cinnamon
In a 9 inch by 13 inch glass baking dish, spread the apples and toss with the juice of one lemon. Mix oatmeal, brown sugar, cashews, salt and cinnamon together. Mix in shortening and egg with crumble on top of apples. Bake for 45 minutes
Marjorie - Looks yummy! No doubt it made the perfect accompaniment to Purely Decadent coconut milk ice cream vanilla bean flavor!
Anonymous - I'm trying it today with my preschool class (with 3 GFCF kids) but I'm curious about the egg in the directions. Does it really have an egg in it? I hope not. I'm trying your recipe today without the egg and with sunflower seeds instead of cashews because of possible nut issues. I hope it works out!
Anonymous - Also is this at 350°? Sorry to ask so many questions…