Gluten Free Baked Apple Slices make a great simple dessert with a large dollop of vanilla ice cream, or a warm weekday morning breakfast. Whichever your preference, stick to apples with a sharp taste that hold up well to baking.
Gluten Free Baked Apple Slices
October is apple season, especially here in the mid-Atlantic area. For myself and my neighbors, the Honey Crisp Apple, sweet, firm and tart all in one, is the perfect fall apple. Honey Crisps were first introduced in 1960 as a crosspollination between Macoun and HoneyGold apples. However, they weren’t commercially available until 1991. While Honey Crisp apples are best eaten raw, they cook well owing to their Macoun ancestry. They’re also good for long storage.
Locally, I like to buy my Honey Crisp apples at Linvilla Orchards for $2.49/lb. Wolff’s Apple House also carries locally grown Honey Crisp apples. I like to pick up Honey Crisps as seconds since they are pretty resilient. A peck of apple seconds is $4.99, holding probably about 4 to 5 lbs. of apples.
I designed this baked apple slice recipe to be a dessert for 2 people accompanied by ice cream or as a topping for pancakes. The recipe works well cold or warm. The key to cutting up the apples is using an apple corer. By the way, my kids love to use the apple corer for snacks after school!
- 2 tablespoons coconut sugar
- 2 tablespoons organic sugar
- 1 tablespoons cinnamon
- 1 teaspoon nutmeg
- 3 tablespoons almond flour
- one large Honeycrisp apple
- approximately ½ cup of orange juice
- Spray or butter a small glass baking dish.
- Cut and core the apple into 8 slices with an apple corer.
- Dip the apple slices in orange juice in a small bowl, completely coating them.
- Mix up the coconut sugar, organic sugar, cinnamon, nutmeg, and almond flour in a shallow bowl.
- Roll the apple slices in the mixture, and lay in a single layer in the glass baking dish.
- Bake at 350 degrees for 30 minutes until the apple slices are soft.