This crisp is just as delicious for breakfast as it is when served for dessert. The combination of gluten-free oats and graham crackers gives the topping a unique texture that complements the soft apple filling.

Robert Landolphi
Recipe by Cooking Light July 2014

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Credit: Oxmoor House

Recipe Summary

hands-on:
10 mins
total:
40 mins
Yield:
Serves 8 (serving size: 1/8 of crisp and 1 tablespoon whipped topping)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Source

Gluten-Free Baking

Nutrition Facts

259 calories; fat 9.7g; saturated fat 3g; mono fat 4.1g; poly fat 2.5g; protein 1.2g; carbohydrates 43g; fiber 2.4g; iron 0.5mg; sodium 196mg; calcium 52mg.
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