3 cups sliced apples (peaches work fine, too) Agave syrup or sugar to taste 1/2 cup certified gluten-free rolled oats* 2 tablespoons milk (or gluten-free rice milk) 1/2 cup gluten-free baking mix* 1/2 cup brown sugar 1 teaspoon ground cinnamon 3 – 4 tablespoons of butter or shortening
* We like Bob’s Red Mill Gluten-free Oats and Pamela’s Pancake and Baking Mix
Preheat oven to 350 degrees. Grease 9-inch pie plate with butter or shortening.
Combine sliced apples & agave syrup (or sugar) in a bowl and set aside.
In a large bowl stir together oats and milk until moistened, set aside for ten minutes.
After the oat mixture has rested for 10 mintues, add baking mix, brown sugar and cinnamon, dab with the remaining butter or shortening. Picking up a little at a time, rub the oat mixture between your palms until the mixture gets crumbly and moist. If you need more milk to get the right texture, add a bit.
Put apple mixture in pie plate, crumble the oat mixture on top. Bake until brown and bubbly. (about 30 minutes).
Something about pre-soaking the oats, really pulls this recipe together, so the oats aren't so chewy.
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