4 cups sweet baking apple, peeled and thinly sliced (I used Jonagold*)
3 tbsp. packed brown sugar, divided
2 tsp. cornstarch
1 tsp. pure vanilla extract
1/2 cup rolled oats**
1/4 cup ground flaxseed
2 tsp. ground cinnamon
1 tbsp. butter, melted
*Other sweet apples that would work include: Cortland, Fuji, Rome, or Winesap.
**Oats are considered "gluten free" if they are certified as such and noted on the label.
Preheat oven to 350 degrees F. Lightly grease 4 ramekins. For filling, combine apple slices, 1 tbsp. brown sugar, vanilla, and cornstarch. Put one cup of apple mixture into each ramekin. For topping, combine rolled oats, flaxseed, cinnamon, 2 tbsp. brown sugar, and butter. Sprinkle 1/4 cup topping mixture over apples in each ramekin. Place ramekins on a baking sheet and bake in preheated oven for about 45 minutes or until filling is tender.
Servings: 4 (1 ramekin per serving)
240 calories, 39 grams carbohydrate (8 grams fiber), 5 grams protein, 10 grams fat (2 grams saturated). This dessert is an excellent source of iron.
Written by Michelle Baglio of Optimal Nutrition and Health (Google+). All recipes, unless otherwise noted, are created and tested in my home kitchen. Any resemblance to other recipes available in print or online is purely coincidental. The use of particular brands and/or products is sometimes noted because of their quality and the use of other products, while similar, may affect the outcome of the finished dish. Please do not reprint this recipe for distribution without my permission. To feature this recipe on your website, please link to this post as the original source.