Quinoa Dessert Gluten Free Apple Crisp
Give your favorite fall dessert a flavor and nutrition boost by using leftover cooked quinoa. Make it gluten free by using certified gluten free oat flour.
Ingredients
For the cobbler topping
- ½ cup Gluten Free Oat Flour
- ½ cup Bob's Red Mill Dark Brown Sugar
- 1 cup White Quinoa cooked & salted
- 4 tablespoons butter cold
- 1 tablespoon Wholesome Natural Turbinado sugar
- 1 teaspoon Frontier Co-Op Ceylon Cinnamon added to the cooked quinoa
For the filling
- 6-8 medium to large baking apples peeled and sliced
- Frontier Co-Op Ceylon Cinnamon to taste
Instructions
- Preheat your oven to 350 degrees
- Peel and slice the apples. Place into baking dish.
- Sprinkle with cinnamon to taste (I like lots!)
- In a large mixing bowl, combine the flour and brown sugar.
- Cut the butter into small pieces. Toss in the bowl.
- Using your finger, rub the butter into the flour mixture until fully integrated. It should look like coarse cornmeal.
- Add 1 teaspoon of ground cinnamon to your cooked quinoa. Then add to your mixing bowl. Mix to combine.
- Evenly add the topping over the apples.
- Sprinkle with the turbinado sugar
- Bake for 35-45 mintues until the apples are cooked and the topping is brown.
- Allow to cool for at least 20 minutes before serving.