Serves 8 (serving size: 1/8 of crisp and 1 tablespoon whipped topping)
Photo: Oxmoor House
2 pounds Fuji apples, peeled and cut into 1/2-inch slices (about 5 cups)
1 tablespoon granulated sugar
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup packed brown sugar
1/4 cup certified gluten-free quick-cooking oats
2 tablespoons brown rice flour
2 tablespoons potato starch
5 gluten-free graham cracker sheets, broken into fourths
6 tablespoons non-dairy buttery spread (such as Earth Balance), melted
1/2 cup frozen reduced-calorie whipped topping, thawed
Ground cinnamon (optional)
How to Make It
Preheat oven to 400°.
Combine first 5 ingredients in a large bowl, tossing to coat. Spoon mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.
Place brown sugar and next 4 ingredients (through graham crackers) in a food processor; pulse until crackers are coarsely chopped. Add melted buttery spread; pulse 6 to 7 times or until combined.
Spoon brown sugar mixture over apples. Bake at 400° for 25 to 30 minutes or until topping is browned and crisp and apples are tender. Top each serving with whipped topping; sprinkle with cinnamon, if desired.
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