Special request of Rivka, this recipe can be made with or without gluten. The apple part is naturally gluten-free, and then you can choose which topping to make. My recipe is inspired by the Joy of Cooking.
- 4 tart apples, or 6 small ones, or however many you have
- 2 Tbsp lemon juice, or up to 4 Tbsp if the apples aren’t so tart
- ½ c flour or gluten-free oats or gluten-free almond flour
- ½ c packed brown sugar
- ¼ c butter or margarine
- ¼ tsp salt
- 1 tsp cinnamon
- note: next time try making a double recipe for the topping. Or maybe just for the oat topping. More experiments needed. Also see oat crisp recipe.
Preheat oven to 375 °. Find a 9-inch pie or cake pan, or any baking dish about that size.
Peel, core and slice the apples into the pan and sprinkle with the lemon juice. Or toss them together in a bowl and spread in pan.
Work topping ingredients together lightly with your finger tips until crumbly but not oily. Spread (scatter) the crumbly mixture over the apples and bake about 30 minutes.