I remember growing up as a young child and eating my grandmother’s delicious Apple Crisp. It was one of the things I really looked forward to each day.

Now it looks like there is a good gluten free alternative available for Celiacs. Enjoy!

Gluten Free Apple Crisp

Base Ingredients:

• 6 large Granny Smith apples, peeled & cored
• 20g butter
• 1/2 tsp ground cinnamon
• 1/2 cup caster sugar

Topping Ingredients:

• 1/2 cup caster sugar
• 1/3 cup Gluten Free plain flour
• 2/3 cup flaked coconut
• 1/2 cup flaked almonds
• 50g melted butter, extra

Baking Instructions:

1. Preheat oven to 200°C.
2. Base -Slice apples. Melt butter in non-stick pan and cook apples, cinnamon and sugar until apples are soft. Pour into an “oven-proof” dish.
3. Crumble – Mix together with a wooden spoon sugar, plain flour, coconut, almonds & butter. Cover fruit with crumble topping to form an even top layer.
4. Bake for 40 minutes or until crumble is golden brown.

[Recipe Courtesy of Apple Crisp Recipes]

Here is an interesting gluten free recipe that I ran across for a gluten free pudding. 

Roasted Colored Peppers Bread Pudding

Ingredients:

• 1 each red, green, yellow and orange bell peppers, quartered and seeded
• Olive oil for brushing on the peppers
• 3 cups stale gluten-free bread, crusts removed and cubed
• 3 cups evaporated milk or half-and-half, heated
• 1 tbsp. chopped fresh parsley
• 1 tsp. oregano
• 1/2 to 3/4 tsp. salt
• 12 grinds black pepper
• 3 eggs, lightly beaten
• 1/2 cup grated Parmesan or Asiago cheese

Baking Instructions

1. Preheat the oven to 450 F.
2. Line a cookie sheet with parchment paper.
3. Lightly brush the pepper quarters with olive oil.
4. Place the peppers on the cookie sheet. Roast for 15 to 20 minutes or until the skins are charred.
5. Put the peppers in a bowl and cover with a towel. When the peppers are cool enough to handle, peel the charred skin off.
6. Cut the peppers into julienne strips.
7. Lower the oven temperature to 325 F. Butter a 2-quart baking pan.
8. Spread the bread cubes in the baking pan.
9. Mix the hot milk with parsley, oregano, salt, and pepper.
10. Taste for seasoning.
11. Whisk in the eggs.
12. Mix half of the peppers with the bread.
13. Pour the milk over the bread and peppers.
14. Arrange the remaining peppers and the cheese on top.
15. Cover with a buttered piece of foil or parchment paper.
16. For a creamy, soft bread pudding, bake in a hot water bath.
17. Otherwise, place the pan directly in the oven. Bake for 45 minutes or until done.
18. The pudding will feel firm.

[Recipe Courtesy of Galesburg]

This recipe goes by several names, but you probably know of them as yummy squares. This is probably one of the easiest gluten free recipes you’ll ever find. Here is the information you need!

Gluten Free Yummy Squares Ingredients

• 1/4 cup butter (or margarine)
• 1/2 cup smooth peanut butter
• 3/4 cup chocolate chips
• 3/4 (250 g) bag mini marshmallows

Baking Instructions

1. Melt the butter, peanut butter and chocolate chips.
2. In a large bowl mix the liquids in with the marshmallows.
3. Line a square pan with plastic wrap.
4. Pour in the mixture and put in the fridge until set.

[Recipe Courtesy of Recipe Zaar]