Filling
3 lbs. (about 6-7) Granny Smith apples
2 T. lemon juice
1/4 c. granulated sugar
1 tsp. cinnamon
2 T. oil
1/2 c. applesauce
Topping
8 T. butter (or dairy-free substitute of choice)
1 c. gluten-free flour blend of choice
1 c. rolled oats or uncooked quinoa flakes
1/4 c. brown sugar
1/4 c. sugar
1 tsp. cinnamon
1/8 tsp. nutmeg
1/2 tsp. salt
1/2 cup unsalted toasted sunflower seeds**
1. Preheat oven to 450 degrees F. Lightly grease an 11x13" baking dish. Set aside.
2. Peel and core the apples. Slice them into 1/4 to 1/2-inch wedges and place them in a bowl. Add lemon juice, sugar and cinnamon and toss well to coat.
3. Place oil in a skillet. Set burner to medium heat and toss in apple mixture. Stir gently until apples and sugar start to caramelize, about 2 minutes. Add reduced apple cider and cook for 10 minutes until tender. Pour cooked apples into prepared baking dish.
4. To prepare topping, melt butter and pour into a bowl. Add remaining topping ingredients and mix well to combine. Sprinkle topping over cooked apple mixture.
5. Place baking dish in preheated oven and bake on middle rack for 20 to 25 minutes or until top turns golden brown.
6. Remove from oven and cool slightly. Serve warm by spooning apple crisp onto individual dessert plates or refrigerate for several hours and cut into squares.
(**Note: To toast raw sunflower seeds, place in a skillet over medium heat and stir until golden brown.)
