Gluten Free Coffee Cake Apple Cobbler

Combining the delicious flavors of two family favorites, this apple cobbler has a coffee cake topping that is sure to please.  Serve alone or with vanilla ice cream for a dessert that is sure to be a hit!

Here’s What You Will Need:

For the Filling (Topping Ingredients will Follow)

8 Medium Sized Apples, peeled (or not), cored, and sliced

1 tsp. Cinnamon

1/4 tsp. Nutmeg

3/4 C. Packed Brown Sugar

1 T. Lemon Juice

2 T. Superfine Rice Flour (brown or white, your choice)

For the Topping

Here’s What You Will Need:

1/2 C. Brown Sugar (not packed)

1 1/1 C. Superfine Rice Flour (I used white this time around but both work just dandy)

1/4 tsp. Guar or Xanthan Gum

1/2 tsp. Salt

2 tsp Baking Powder

1/4 C. Cold butter

1 Egg, lightly beaten

3/4 C. Milk

1/2 C. Walnuts, chopped

Preheat your oven to 425 degrees and lightly grease a 9 x 13 inch pan.  Regular Pam Spray works well or you can rub the pan with softened butter.

In a bowl, combine all of the filling ingredients and allow to sit while you prepare the topping.

In a separate bowl, mix together all of the dry ingredients.  Slice in the cold butter and, using either a pastry cutter or a fork, work the butter into the dry mixture until crumbly.

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Add the milk and egg, mixing until combined.  Stir in the chopped walnuts.

This is what your topping batter should look like.

This is what your topping batter should look like.

Pour the filling into the prepared pan and top with spoonfuls of the topping.  Bake for 30 minutes.

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The top will be lightly browned and the apples will be tender.

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Serve and then be sad you didn’t double the recipe because it’s soooooo good!

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