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    Scott Adams
    Scott Adams

    By Scott Adams •

    Cranberry Apple Crisp (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Andrea R Howe.

    Filling:

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    6-7 medium Granny Smith Apples, peeled, cored, and sliced
    1 can (16 oz.) whole berry cranberry sauce (ocean spray)
    ¾ cup sugar
    2 Tablespoons gluten-free flour mix

    Topping:
    ¼ cup nuts, chopped
    1 cup almond flakes (crush by hand)
    1/3 cup packed brown sugar
    1/3 cup gluten-free flour mix
    1 teaspoon ground cinnamon
    ¼ cup butter or margarine, melted
    Vanilla ice cream or whipped topping (optional)

    Preheat oven to 375. For filling place apples in 9x13 baker. Combine cranberry sauce, sugar and gluten-free flour: mix well. Pour cranberry mixture over apples, toss to coat evenly. For topping, combine nuts, almonds, brown sugar, gluten-free flour and cinnamon. Add melted butter to ingredients, mix well. Sprinkle topping over fruit mixture. Bake 35-40 minutes or until fruit is tender. Serve warm with ice cream or whipped topping if desired.


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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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