INGREDIENTS
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
INSTRUCTIONS
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.
RECIPE NOTES:
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! ?
Want even more delicious healthy holiday recipes like this one?! Join my 28-Day Hot for the Holidays Challenge.
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