Recipe created by Tristaca Curley, MSc, RD at Fueling with Food, courtesy of Udi’s Gluten-Free.
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.
Ingredients:
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
Directions:
1. Preheat oven to 350 degrees (175 degree Celsius).
2. 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.
3. Bake at 350 degrees (175 degree Celsius) for 45-55 min, until apples are tender.
