Recipe Redux


This week I took a recipe I developed a few years ago for the online magazine Modern Handmade Child (Maple-Sweetened Apple Pie With Oat Crust) and made it gluten-free for Zach and me. All I had to do was replace the all-purpose flour with a GF flour blend and it worked beautifully! If you are extremely sensitive to gluten, it would be a good idea to use gluten-free oats as well.


This is a unique pie because the crust and the crumble topping are both composed of the same dough – made with whole oats, flour, maple syrup, and butter. The filling is sweetened with apple juice concentrate, meaning there’s no refined sugar in this recipe.


My favorite way to eat it is for breakfast with a generous dollop of plain Greek yogurt….it feels indulgent while still being relatively healthy.


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