Maple Apple Crisp

Filling:

2 ½ lbs. apples

½ cup golden raisins (optional)

1.3 cup maple syrup

1 TB lemon juice

1 tsp GFCF vanilla extract

½ tsp cinnamon

¼ tsp nutmeg

Topping:

½ cup quinoa flakes

¾ cup light brown sugar

1/3 cup All Purpose GFCF flour, such as Bob’s Red Mill

1 tsp cinnamon

1 tsp sea salt

1 stick ( ½ cup) butter substitute, such as Earth Balance Natural Buttery Spread

Preheat oven to 375.

Peel, quarter and slice apples into ¼ inch wedges. In bowl, toss apples with raisins, maple syrup, lemon juice, vanilla, cinnamon and nutmeg. Spread evenly in lightly buttered 9 inch deep dish pie plate or baking pan.

In another bowl, toss the quinoa flakes with the brown sugar, GFCF flour, cinnamon, and salt. Add the melted butter substitute and stir until evenly moistened. Scatter crumbs on top of apples, coating all the way to edges.

Bake for 45 min or until the apples are tender and filling is bubbling and topping is toasted. Let cool for 25-20 minutes before serving.

Adapted from The Whole Foods Cookbook.