Easy Like a Sunday Morning, that’s how the recipes in my “Easy” category will be. Nothing rushed or frantic, nothing with a long list of ingredients. Something that is so easy, you don’t really need a recipe. Something that almost cooks itself or requires no cooking at all.
I don’t often make dessert when it’s only the two of us in the house and when I do, it’s best not to make a full size dessert that’s big enough to feed six. Heaven knows, I might sit down and eat it all. Better to save the full size recipe for when the kids come to visit.
I had some apples that were starting to go soft. So I decided to use them in my baking. This mini Apple Crumble was the perfect size for just the two of us and there were no leftovers sitting around begging to get eaten.
The oats are nice in this dessert. They make the crumble topping nice and crunchy. I’m wondering about using quinoa flakes instead of oats next time. That should work don’t you think? Might not be as crunchy but I bet it would still be good. Especially warm with a scoop of vanilla ice cream. Yum!
If you’re using oats, make sure they’re certified gluten free rolled oats. I like Bob’s Red Mill (affiliate link). Actually I don’t eat oats very often. Even the certified ones seem to bog down my system.
Recipe: Mini Apple Crumble
Summary: A comforting dessert, perfect for two.
Gluten Free | Dairy Free | Egg Free | Refined Sugar Free | Vegan | Vegetarian
*** Always refer to packaging labels for the most up to date allergy information
- Preheat oven to 375ºF.
- Toss apples with sugar and place in a 6 inch ramekin baking dish.
- In a small bowl, combine rolled oats, GF flour and cinnamon. Cut in butter until topping forms pea size lumps. I use a pastry blender to get it started and then use my hands to break up larger lumps. Spoon mixture evenly over apples and bake 30-40 minutes until top is golden brown and apples are bubbly.
- Serve warm with ice cream.
Recipe by Laureen
Preparation time: 10 minute(s)
Cooking time: 30-40 minute(s)
Diet type: Vegan | Vegetarian
Diet tags: Gluten Free | Dairy Free | Egg Free | Refined Sugar Free
Number of servings (yield): 2
To see a text listing of Laureen’s gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here
Scientific research has shown that if women take 0.4 mg of Folic Acid 3-4 months prior to and during pregnancy, the risk of neural tube defects such as spina bifida is reduced by up to 75%. Please consult your physician to determine what is the right amount of Folic Acid for you.
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Gluten Free Recipe Round Up hosted by Jo-Lynn Shane at Musings Of A Housewife
Make Your Own! Mondays hosted by Lea at Nourishing Treasures
Melt In Your Mouth Monday hosted by Jane at Make Ahead Meals For Busy Moms
Making Monday hosted by Lori at A Bright and Beautiful Life
Fat Tuesday hosted by Jill at Real Food Forager
Hearth and Soul Hop hosted by April at The 21st Century Housewife
Slightly Indulgent Tuesdays hosted by Amy at Simply Sugar and Gluten Free
Traditional Tuesdays hosted by Jessica at Delicious Obsessions
Tuesdays With a Twist hosted by Mary at Back To The Basics
Gluten Free Wednesdays hosted by Linda at Gluten-Free Homemaker
The Mommy Club hosted by Crystal & Co
Real Food Wednesday hosted by Kelly the Kitchen Kop
Allergy Free Wednesdays hosted by Tessa The Domestic Diva
Healthy 2Day Wednesdays hosted by Rachael at Day2Day Joys
Waste Not Want Not Wednesday hosted by Danielle at Poor And Gluten Free
Full Plate Thursday hosted by Miz Helen’s Country Cottage
Tasty Traditions hosted by Dina-Marie at My Cultured Palate
Pennywise Platter Thursday hosted by Kimmi at The Nourishing Gourmet
Simple Lives Thursday hosted by Diana at My Humble Kitchen
Whole Food Fridays hosted by Megan at Allergy Free Alaska
Gluten Free Fridays hosted by Cindy at Vegetarian Mamma
Foodie Friends Friday hosted by Lois at Walking on Sunshine
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