I’m a real big fan of junk food that I can justify as breakfast food. This is a great seasonal recipe because it can use local, seasonal fruit, and it can easily be made to accommodate a variety of dietary needs, which is great for parties or school functions.
This recipe is technically dairy, gluten, peanut, shellfish, and egg free, and if you replace the butter with coconut oil, it would also be corn and soy free.
This recipe was passed on to me from my mother, and I suspect it is from Betty Crocker.
8c peeled and sliced apples (about 7 medium)
1.5c brown sugar packed
1c flour (you can use 1/2c brown rice, 1/4c potato, and 1/4c tapioca, or you can use a cup of Reilly’s mix, here)
1c gluten free oats
2/3c (11T) vegan butter, melted (I use Willow Run, but you can use coconut oil if you’re better behaved- I’ve even used applesauce!)
Preheat your oven to 375.
Place the apples in a 13×9 or a large casserole dish.
Crumble it evenly on top of the apples. Don’t pack it down. You can distribute it evenly, but don’t press it.
Bake 30-45min. Vegan butter browns more readily, so it will look very dark, but not burned. You can test for readiness by inserting a fork into the side to see if the apples are very soft like pie.