Nutrition per serving may change if servings are adjusted.
5 cups sliced peeled red apples, such as McIntosh, Empire or Cortland (about 3 large)
3 tablespoons light brown sugar plus ⅓ cup, divided
1 teaspoon vanilla extract
1 teaspoon ground cinnamon, divided
½ cup gluten-free all-purpose flour
½ cup gluten-free rolled oats (see Ingredient Note)
⅓ cup chopped pecans
⅛ teaspoon salt
4 tablespoons cold butter, cut into small pieces
Preheat oven to 375°F. Coat an 8-inch square baking dish with cooking spray.
Toss apples, 3 tablespoons brown sugar, vanilla and ½ teaspoon cinnamon together in a medium bowl. Transfer to the prepared baking dish.
Stir flour, oats, pecans, the remaining ⅓ cup brown sugar, the remaining ½ teaspoon cinnamon and salt together in the medium bowl. Cut in butter with your fingers or a pastry blender until mixture is crumbly. Spread evenly over the apples. Bake until the topping is golden and the filling is bubbling, 45 to 55 minutes. Let cool for at least 20 minutes before serving.
Ingredient Note: People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free" as oats are often cross-contaminated with wheat and barley.
213 calories;10 g fat(4 g sat); 3 g fiber; 32 g carbohydrates; 2 g protein; 4 mcg folate; 15 mg cholesterol; 20 g sugars; 12 g added sugars; 207 IU vitamin A; 3 mg vitamin C; 17 mg calcium; 1 mg iron; 37 mg sodium; 147 mg potassium
Carbohydrate Servings: 2
Exchanges: 2 fat, 1 other carbohydrate, ½ fruit, ½ starch