The first time I made Apple Betty was for a church youth activity and I was about 14. My mom was running late at work and she called me and asked me to do it. I knew how to do things around the kitchen, but I was by no means an expert. I had never made this dish before, and I’m not sure if I had ever eaten it before. Needless to say, I had no idea what I was doing. My mom gave great directions over the phone and I tried to do as she said. Luckily, I did not burn down the house or the dessert. In fact several people were to bring this dish and mine was the prettiest one, according to my mom. She may have just been being nice, I’m not sure. Since then, this has become one of my favorite simple desserts. I have redone the recipe so my little family can enjoy it again, living without gluten is always an adventure here. I have now done it a couple of different ways and I will include both options below. I hope you enjoy!
Gluten-Free Apple Betty
6-8 cups sliced apples, Fugi or Granny Smith work well
1/4 cup orange juice
1 cup sugar
3/4 ATK flour (I have also used equal parts white rice flour, brown rice flour, and sorghum flour)
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp salt
1/2 cup butter, room temperature
1. Spread apples in a 9 x 13 baking dish sprinkle with orange juice.
2. In a medium bowl, combine sugar, flour, spices and salt. Cut in butter until mixture is crumbly. I find it is easier to use my hands at this point. Then sprinkle over the apples.
3. Bake at 375 for about 45 minutes until apples are tender and topping is crisp. Serve warm with ice cream or whipped cream.
*For more concentrated topping use closer to 6 cups of apples and put in an 8 or 9 inch square pan.
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