It's fall and I just can't stop. Can't stop, won't stop. Buying scarves. Drinking lattes. Wearing Frye boots with two layers of socks. [And simultaneously rocking a tank top in the 70+ degree weather (I'm looking at you, Chicago).]
What is it about Fall that makes me so excited? Maybe I fell in love in Fall. All I know is that it's here, and I want to bake things, carve things, go places, and eat things. In no particular order.
I had a major sweet tooth on Saturday, and indulged myself with chocolate, ice cream, and homemade apple pie. Sweet tooth or not, I was determined to be sensible about what exactly I was consuming. So, when I realized we had a helluvalot of apples, I decided to make said apple pie as natural and healthy as I could without sacrificing flavor.
Gluten Free Upside Down Apple Pie
Ingredients:
- 4 Apples (I used Fuji), Washed
- 2 tablespoons Lemon Juice
- 1/2 tablespoon Cinnamon
- 2 tsp Liquid Stevia or 6-8 packets Sugar Substitute (Stevia products are better for you than Splenda! Just sayin...)
- 1/4 cup Coconut Flour or Almond Flour (or Regular Flour if not Gluten-Free)*
*Note: You can omit the flour entirely if you want and just use granola and/or oats. You will have to add 2 more tbsp of oats and adjust as needed to make sure that the crust is crumbly before baking*
- 2 tbsp Granola (or 3 tbsp Oats) - I used Twofold Quinoa Granola
- 2 tbsp Maple/Agave
Directions:
- Preheat the oven to 400.
- Slice washed apples into thin pieces. Toss in a bowl with lemon juice, cinnamon, and stevia/sugar substitute until the apple pieces are fairly evenly coated. Place in a greased/sprayed cake pan or pie tin, laying the pieces flat in a few layers (it doesn't have to be perfect).
- Put in the oven, covered in aluminum foil, for 30 minutes.
- To make the crust mixture, combine coconut flour, granola, and maple/agave in a bowl and mix with a fork. Add flour and agave as needed until you get a crumbly texture.
- Take apples out of the oven and remove aluminum foil cover. Sprinkle apples with the crust mixture, coating evenly.
- Turn the oven temperature down to 325 and put the pie in, uncovered, for 30 minutes, or until crust has browned.
- Serve with a scoop or vanilla bean ice cream!
**Note: Twofold provided me with a few sample products to try. I was super excited to use this quinoa granola, and it was utterly crunchy and delicious, but the law says I gotta tell you that it was fuh-ree for me!**
