Reviewed: Mar. 7, 2012

One of the reviewers mentioned having this for breakfast, so this morning I made this for brunch. I served it hot out of the oven with non-fat vanilla Greek yogurt and it was terrific. I only had three small Granny Smith apples, so I halved the recipe. I tossed the apples with cinnamon and two packets of Splenda. I didn't halve the topping recipe and in fact added 1/4 cup rolled oats to wheat flour. I also added 2 tablespoons oat bran, since I didn't have any nuts, and used brown sugar-blend Splenda. I increased the margarine to 2 tablespoons to compensate for the lack of almonds, but used spray (liquid) margarine. I didn't have coconut, so I sprinkled 2 tablespoons of Craisins over the apples before I added the topping. I baked it for 45 minutes with the cover on, 15 minutes with the cover off. I loved this dish and will make it again.

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Reviewer:

spaynneuter

Cooking Level: Intermediate

Home Town: Chico, California, USA

Reviewed: Feb. 18, 2012

I haven't had great success with making gluten free desserts from scratch, but thankfully this was an exception! However, I took the advice of other reviewers and doubled the sugar and cinnamon with the apples and used browns sugar throughout. For the topping I also doubled it, but it may have been fine 1-1/2 times the recipe. For texture I used a combination of rolled oats and ground flax seed in place of the almond meal. My gluten-free husband was happy!

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Reviewer:

Mary Ann

Home Town: Plainfield, Indiana, USA

Living In: Atlanta, Georgia, USA

Reviewed: Dec. 10, 2011

This is delicious, I've made it twice and will definitely make it again. It's been a hit, even with the friends who don't have any dietary restrictions. I watch my sugar intake, so I've left the sugar out of the apple part both times, and no one has seemed to miss it. The key is to pick apples that aren't super-tart. To make it vegan, I substituted vegan Earth Balance buttery sticks instead of butter. I topped it with a little dollop of vanilla bean flavor SO Delicious coconut milk ice cream. Yum! Because it's not loaded with sugar, I find it makes a great breakfast item too. (That is, when it even lasts till the next day! :-)

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4 users found this review helpful

Reviewer:

Catherine the Great

Reviewed: Nov. 7, 2011

Amazing. No changes needed. My husband loved it!

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3 users found this review helpful

Reviewer:

QTSunDoll

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Cooking Level: Expert

Home Town: Modesto, California, USA

Living In: Emeryville, California, USA

Reviewed: Oct. 25, 2011

Fantastic recipe! I took this to work and it disappeared in about ten minutes

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3 users found this review helpful

Reviewer:

McKennacat

Cooking Level: Expert

Home Town: Paw Paw, West Virginia, USA

Living In: Baltimore, Maryland, USA

Reviewed: Oct. 17, 2011

I liked this a lot but my family did not. I thought it was plenty sweet but my family felt it needed more sugar. I will make it again just for myself.

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3 users found this review helpful

Reviewer:

jillian

Reviewed: Mar. 6, 2011

Awesome! Definitely pair it with vanilla ice cream. YUM!

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7 users found this review helpful

Reviewer:

llamagirl

Reviewed: Feb. 7, 2011

Doubled the topping and loved it :)

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6 users found this review helpful

Reviewer:

emilymarguerite

Reviewed: Jan. 9, 2011

Loved it!

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5 users found this review helpful

Reviewer:

roadrunner8

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Reviewed: Oct. 26, 2009

YUM! I love it when I find a healthy, gluten free recipe that tastes YUMMY too! I played with it a bit and used a bit more. I used a little organic sugar, but I used mostly agave nectar for sweetener. Also, I used coconut flour instead of coconut and I ground some flax seed instead of almond meal. I also added a few oats to round it out! WOW! It's fun to play around and find such wonderful fun flavors and textures!

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9 users found this review helpful