Easy Apple Strudel

easy apple strudel

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.

5.0 from 1 reviews
Easy Apple Strudel
Recipe type: Dessert
  • 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
  1. Peel and thinly slice the apples. Place them in a sprayed 9 x 13 inch baking dish.
  2. Sprinkle ½ cup sugar and the cinnamon on top.
  3. Combine the flour, ½ cup sugar, baking powder, and salt in a bowl.
  4. In a small bowl, lightly beat the egg.
  5. Add the egg to the dry ingredients and mix with a fork to make a crumbly mixture.
  6. Evenly distribute this over top of the apples.
  7. Bake at 350 degrees for 45 minutes or until the apples are tender.

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  2. Anonymous says

    I had some apples that needed a little love. In searching for a GF strudel recipe I found this amazing little gem! I did substitute brown sugar for regular sugar and I cut those measurements in half. I'm crazy about cinnamon so I added 1 tsp to the apples before the topping and a few sprinkles of nutmeg. This was just what we needed on a cold, cold night! Here's to a BIG Thank you sent your way Linda!

  3. says

    This looks amazing, and not too difficult to make. One of the things that has been so difficult for me with gluten free baking is the recipes that require 20 ingredients, a good share of which I don’t have in the house. Thank you!

  4. Norine says

    I made this strudel and my topping didn’t turn out crumbly enough. What did I do wrong?

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