I recently wrote a post about my new cooking endeavor with Gooseberry Patch Cookbooks. You can read about that here.
While I was flipping through one of my Gooseberry Patch cookbooks for my first converted recipe, I stumbled across this one. It looked really quick and easy. A combination I love.
Although this recipe was already gluten free I did modify it to make it a bit healthier. My adaptations will be in parenthesis.
Imagine eating the inside of an apple pie. That’s what this tastes like.
Prep Time: 5 minutes
Cooking Time: 10-15 minutes
2 T. Butter (Use the butter, embrace the butter)
4 apples, peeled, cored and sliced (I used 5, mine were small)
1/3 c. brown sugar (I used Coconut Sugar, it’s way better for you)
2 T. lemon juice (I use bottled Organic Lemon Juice , it’s just quicker and easier)
3/4 t. cinnamon
In a saucepan over medium heat, melt butter. Add remaining ingredients; cook and stir until apples are golden and soft. Serve immediately, or cover and refrigerate until ready to serve.
(I chose to add whipped cream to this using REAL cream and it just sent this over the edge.)
This recipe can be found on page 143 in this Gooseberry Patch cookbook.
Click the logo at the top of the post for more GF conversion recipes.
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