Gluten-Free Apple Crisp Two Ways

Which do you like better?  Blueberry?

Or strawberry?

Blueberry?

Or strawberry?

Can’t make up your mind?  I couldn’t either.  That’s why I made two gluten-free crisps on Sunday.  Don’t worry, I made them to share, and you can too.  Grab a bag of green apples, a pint of blueberries and a box of strawberries.  The rest of the ingredients should already be in your cabinet from making the original raspberry-apple crisp.

Because I know you make all of my recipes.

Right??

Gluten-Free Apple Crisp Two Ways

Blueberries or strawberries? Can't decide? Make both!

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Ingredients

  

• 4 cups green apples cored, and sliced thin
• 1 pint blueberries OR equal amount sliced strawberries
• 3 Tbsp organic sugar
• 2 Tbsp cornstarch
• juice of 1/2 lemon
• 1/2 cup quinoa flakes
• 1/2 cup brown sugar
• 1/4 cup gluten-free all-purpose flour I used Cup 4 Cup
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup Earth Balance cut into small cubes

Instructions

 

• Preheat oven to 375 F.
• Place sliced apples in a pie plate. Add the lemon juice, cornstarch, and sugar. Mix with your hands. Place blueberries or strawberries on top of apple mixture.
• Now prepare the topping. In a medium sized bowl place the quinoa flakes, brown sugar, gluten-free flour, cinnamon and salt. Stir the dry ingredients together. Now add the butter, and work in using a pastry cutter or a fork. You want the topping to be crumbly. (If making both blueberry and strawberry crisps at the same time, you can double the topping recipe).
• Sprinkle the topping over the apple-berry mixture and bake, for 35 minutes.
• Invite friends over and serve with ice cream.