I’ve been so fixated on pumpkin this fall that I haven’t done much with apples. Apples are not my favorite fruit to eat raw, though I do like them with peanut butter. I enjoy them most when they are cooked, whether they are part of a sweet dessert like this one, or simply sautéed with onions. I almost left the cinnamon out of this recipe. It is hard to imagine an apple dessert without cinnamon! Luckily, I did remember in time.
Once again, I adapted this recipe from Mennonite Country-Style Recipes and kept the word strudel in the title. However, it is not a real strudel because it is not a pastry. It is very similar to an apple crisp, but instead of mixing the dry ingredients with butter, they are mixed with an egg. I cut down on the sugar and increased the flour, gluten free of course. Although it still contains a total of one cup of sugar, this recipe does not use any fat. It didn’t taste real sweet and we liked the doughy topping for a change.
- 4 – 6 tart apples (I used 5 large Granny Smith apples)
- ½ cup sugar
- 1 teaspoon ground cinnamon
- 1½ cups gluten-free flour mix (I used Carol’s sorghum blend)
- ½ cup sugar
- 1½ teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- Peel and thinly slice the apples. Place them in a sprayed 9 x 13 inch baking dish.
- Sprinkle ½ cup sugar and the cinnamon on top.
- Combine the flour, ½ cup sugar, baking powder, and salt in a bowl.
- In a small bowl, lightly beat the egg.
- Add the egg to the dry ingredients and mix with a fork to make a crumbly mixture.
- Evenly distribute this over top of the apples.
- Bake at 350 degrees for 45 minutes or until the apples are tender.