October 29, 2009
Easy Apple Strudel (sort of)
Once again, I adapted this recipe from Mennonite Country-Style Recipes and kept the word strudel in the title. However, it is not a real strudel because it is not a pastry. It is very similar to an apple crisp, but instead of mixing the dry ingredients with butter, they are mixed with an egg. I cut down on the sugar and increased the flour, gluten free of course. Although it still contains a total of one cup of sugar, this recipe does not use any fat. It didn’t taste real sweet and we liked the doughy topping for a change.
Gluten-Free Apple Strudel
- 4 – 6 tart apples (I used 5 large Granny Smith apples)
- 1/2 c. sugar
- 1 tsp. ground cinnamon
- 1 1/2 c. gluten-free flour mix (I used Carol’s sorghum blend)
- 1/2 c. sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 large egg
Peel and thinly slice the apples. Place them in a sprayed 9 x 13 inch baking dish. Sprinkle 1/2 c. sugar and the cinnamon on top.
Combine the flour, 1/2 c. sugar, baking powder, and salt in a bowl. In a small bowl, lightly beat the egg. Add the egg to the dry ingredients and mix with a fork to make a crumbly mixture. Evenly distribute this over top of the apples.
Bake at 350 degrees for 45 minutes or until the apples are tender.
Thank You and I hope you have a great prosperous Healthy year ahead
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