This crisp is just as delicious for breakfast as it is when served for dessert. The combination of gluten-free oats and graham crackers gives the topping a unique texture that complements the soft apple filling.

Ingredients

• 2 pounds Fuji apples, peeled and cut into 1/2-inch slices* (about 5 cups)
• 1 tablespoon granulated sugar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• Cooking spray
• 1/2 cup packed brown sugar
• 1/4 cup certified gluten-free quick-cooking oats
• 2 tablespoons brown rice flour
• 2 tablespoons potato starch
• 5 gluten-free graham cracker sheets, broken into fourths
• 6 tablespoons non-dairy buttery spread (such as Earth Balance), melted
• 1/3 cups pecans
• 1/2 cup frozen reduced-calorie whipped topping, thawed
• Ground cinnamon (optional)

Preparation

1. Preheat oven to 400°.
2. Combine first 6 ingredients in a large bowl, tossing to coat. Spoon mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.
3. Place brown sugar and next 4 ingredients (through graham crackers) in a food processor; pulse until crackers are coarsely chopped. Add melted buttery spread and pecans; pulse 6 to 7 times or until combined.
4. Spoon brown sugar mixture over apples. Bake at 400° for 25 to 30 minutes or until topping is browned and crisp and apples are tender. Top each serving with whipped topping; sprinkle with cinnamon, if desired.

Cook’s Notes

For the best results cook the apples Sous Vide before making the crisp as described here.