Best 10 Gluten Free Apple Betty Recipes

GLUTEN-FREE APPLE CAKE

Steps:

• Heat oven to 350°F. Grease bottom of 9-inch square pan with shortening or cooking spray.
• Make cake batter as directed on box, beating all ingredients except apples in large bowl with electric mixer on medium speed 2 minutes. Stir in apples. Spread in pan.
• Bake 40 to 45 minutes or until toothpick inserted in the center comes out clean. Cut into 16 squares.

GLUTEN-FREE APPLE PIE

Steps:

• Heat oven to 350°F. Spray bottom and sides of 9-inch glass pie plate with cooking spray (without flour). In medium bowl, mix all flours, 1 tablespoon sugar and 1/2 teaspoon salt; set aside.
• In food processor, place egg, oil, 1/4 cup water, the vinegar, xanthan gum and guar gum. Cover; process 2 minutes. Add flour mixture. Cover; process 1 minute or until well mixed. Place 1 cup of dough in medium bowl. Stir in walnuts and 1/4 cup sugar; set aside. Press remaining dough (about 2 cups) in bottom and up side of pie plate.
• In 3-quart saucepan, place apples, 1/2 cup sugar, 1/4 cup water, 1/8 teaspoon salt, the cinnamon and nutmeg. Heat to boiling over high heat. Reduce heat to medium-low; cook 10 minutes, stirring occasionally.
• In small bowl, mix cornstarch and 2 tablespoons water until smooth. Add to apple mixture; cook and stir about 1 minute or until thickened. Pour filling into crust. Crumble walnut dough evenly over filling.
• Bake 55 to 60 minutes or until crust is medium brown and filling is bubbly. Cool at least 1 hour before serving.

APPLE BETTY

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9 inch pie plate.
• Mound sliced apples in the pie plate. Sprinkle with orange juice.
• In a medium bowl, mix the flour, sugar, cinnamon, nutmeg, and salt. Cut in butter until the mixture resembles coarse crumbs. Scatter over the apples.
• Bake in preheated oven for 45 minutes. Serve warm.

GLUTEN-FREE APPLE STREUSEL CHEESECAKE BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• Place cake mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.
• Meanwhile, in large bowl, beat cream cheese, sugar, vanilla and egg with electric mixer on medium speed until smooth.
• Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.
• Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

VEGAN APPLE BROWN BETTY

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish with shortening.
• Mix apples, white sugar, and cinnamon together in a bowl. Spread in the bottom of the baking dish.
• Combine brown sugar, self-rising flour, oats, and vegetable oil in a large bowl. Crumble over apples in the baking dish.
• Bake in the preheated oven until top is crisp and golden, 30 to 45 minutes.

GLUTEN-FREE BISQUICK® APPLE CRISP

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch baking dish with vegan buttery spread.
• In large bowl, mix apple filling ingredients; set aside.
• In medium bowl, mix brown sugar, Bisquick® mix and 2 teaspoons cinnamon. Cut in spread, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture is crumbly.
• Spread 4 cups of the apple filling in pan; sprinkle 1/2 cup crisp topping over apples. Spoon remaining apple filling on top; sprinkle with remaining crisp topping.
• Bake 50 to 55 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve with whipped cream.

GLUTEN-FREE WARM CARAMEL APPLE CAKE

Steps:

• Heat oven to 350°F. In medium microwavable bowl, microwave butter, whipping cream and brown sugar uncovered on High about 1 minute or just until butter is melted. Pour into ungreased 9-inch or 8-inch square pan. Sprinkle with pecans. Top with apple slices.
• In large bowl, beat cake mix, apple pie spice, water, butter and eggs with electric mixer on low speed until moistened, then beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter over apple mixture.
• Bake 9-inch pan 50 to 55 minutes, 8-inch pan 60 to 65 minutes, or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake 1 minute so caramel can drizzle over cake. Remove pan.

GLUTEN-FREE CARAMEL APPLE CRISP

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, stir together cookie mix, oats, brown sugar and 1 teaspoon of the cinnamon. Add melted butter and water; mix until crumbly. Set aside.
• Place apples in baking dish. Sprinkle with remaining 1 teaspoon cinnamon. Toss apples gently to distribute cinnamon. Drizzle apples with caramel topping. Sprinkle with cookie mixture.
• Bake 45 to 50 minutes or until topping is golden brown and apples are tender. Serve warm or at room temperature.

GLUTEN-FREE IMPOSSIBLY EASY FRENCH APPLE PIE

Steps:

• Heat oven to 325°F. Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix apples, cinnamon and nutmeg; place in pie plate.
• In medium bowl, stir remaining filling ingredients until well blended. Pour over apple mixture in pie plate. In small bowl, mix all streusel ingredients, using fork, until crumbly; sprinkle over filling.
• Bake 45 to 50 minutes or until knife inserted in center comes out clean. Store in refrigerator.

GLUTEN-FREE ZUCCHINI APPLE BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray (without flour).
• In large bowl, beat all ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 1 minute, scraping bowl occasionally. Pour batter into pan.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours. To store, wrap tightly in plastic wrap or foil.