Gluten-Free Cran-Apple Gorilla Munch Crisp
In this classic dessert, tender, slightly tart, soft baked apple slices contrast with a sweet, cinnamon-spiked, crisp topping. In the traditional version, the topping is made with wheat flour, but we’ve had great results creating a gluten-free dessert by substituting ground, GF Gorilla Munch Cereal.
Serve hot, warm, or room temperature—perhaps with a dollop of GF cinnamon ice cream on top.
Serves 6 to 8
At Nature’s Path we recommend you use organic ingredients whenever possible.
This recipe was created especially for Nature’s Path® by Lorna Sass, the award-winning cookbook author of Whole Grains, Every Day, Every Way, Whole Grains for Busy People, and Short-Cut Vegan.
Ingredients:
- 2 lbs. (4 large) tart apples, such as Granny Smith
- 1/3 cup chopped walnuts
- 1/3 c. dried cranberries
- 1/4 to 1/3 c. packed brown sugar
- Pinch salt
- 2 c. Nature’s Path GF Gorilla Munch Cereal
- 2 tbs. packed brown sugar
- 1/2 tsp. ground cinnamon
- 1/4 tsp. freshly grated nutmeg
- 4 tbs. cold unsweetened butter, cut into bits
Directions:
- Set rack in center and preheat oven to 400F.
- Peel apples, if you wish. Core, half, and thinly slice apples. Toss with walnuts, cranberries, brown sugar, and salt in a large bowl. Pile mixture into 9- or 10-inch ungreased pie plate.
- To prepare crisp topping, place Gorilla Munch Cereal in bowl of food processor and grind into coarse flour. Add brown sugar, cinnamon, and nutmeg, and process to blend. Add butter and pulse about 15 times, or until mixture is evenly crumbly.
- Distribute topping on apples. Place pie plate on cookie sheet to catch drips. Bake until apples are tender and juices are bubbling, about 40 minutes. Set on a rack to cool for 5 minutes before scooping into individual portions.
