Easy Apple Strudel (sort of)

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.

Gluten-Free Apple Strudel

Ingredients

• 4 – 6 tart apples (I used 5 large Granny Smith apples)
• 1/2 c. sugar
• 1 tsp. ground cinnamon
• 1 1/2 c. gluten-free flour mix (I used Carol’s sorghum blend)
• 1/2 c. sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 large egg

Instructions
Peel and thinly slice the apples.  Place them in a sprayed 9 x 13 inch baking dish.  Sprinkle 1/2 c. sugar and the cinnamon on top. 

Combine the flour, 1/2 c. 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.