For the strudel:

  • ¾ cup gluten-free oats
    ¼ cup brown rice flour
    1 tsp ground cinnamon
    2 tbsp pure maple syrup
    1 ½ tbsp unsalted butter, melted

For the filling:

  • 6 cups diced red apple (I prefer to use Fuji or Gala apple)
    2 tbsp cornstarch
    1 ½ tsp ground cinnamon
    1/8 tsp ground nutmeg


1. Preheat oven to 350°F, and coat an 8”-square baking pan with nonstick cooking spray.

2. To prepare the strudel topping, in a small bowl stir together the oats, flour, and cinnamon. Make a well in the center. Pour in the maple syrup and melted butter. Stir until fully incorporated.

3. To prepare the filling, in a large bowl toss the apples with the cornstarch, cinnamon, and nutmeg until completely coated.
Transfer the filling to the prepared baking pan, and gently press down with a spatula. Sprinkle evenly with the topping. (The topping tends to clump, so try to break it up into fairly small pieces.)

4. Bake at 350°F for 50-60 minutes or until the apples are fork tender. Cool completely to room temperature before serving.

5. For best flavor refrigerate for at least 3 hours to allow the juices to fully thicken. Reheat individual portions or the whole pan depending on the number of guests you are serving.


It’s VERY important to chop the apples fairly finely, about the size of blueberries, to help them bake evenly and soften completely. I know it takes a little extra time and effort, but I promise it’s worth it!

Leftovers will keep for at least a week if stored covered with foil or in an airtight container in the refrigerator.

Enjoy! And please remember to snap a picture and share it on Instagram using #hotfortheholidays and tagging @courtney_rowsell in the photo, that guarantees I’ll see your picture! ?

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