- 1/2 cup coconut sugar, or brown sugar, or sucanat
- 1/4 cup gluten free flour (I use Pamela’s pancake and baking mix)
- 3/4 cup gluten free oats
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves or allspice
- 1/2 cup coconut oil soft but not liquified
- 6 medium sized apples
- 1 tablespoon lemon juice
Preheat oven to 350. In a bowl stir together sugar, flour, oats, cinnamon and cloves. With two knives, cut in coconut oil until well dispersed. Wash, dry, core and slice the apples into a 9x9x2 baking dish or pie pan. Sprinkle with lemon juice.
Scatter sugar mixture over top; press down evenly. Bake for 50-60 minutes until nicely browned. Serve warm or cold with vanilla Coconut Bliss, if desired.
Grandma Goebel’s original recipe calls for twice the sugar and butter instead of coconut oil, regular wheat flour, and she always peels the apples. Either way, it is a scrumptious afternoon snack with tea, or breakfast with coffee, and, of course, dessert. Many thanks to Virginia Goebel for her wisdom and love.