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The following recipe was first featured in Boston Organics Newsletter number 46 of the year 2012, which you should be able to find online at http://www.bostonorganics.com/newsletter/2012/news_46.html.
7 apples, unpeeled, (it’s easier!) cored and chopped; use a few more if they are small apples4 teaspoons fresh lemon juice1 vanilla bean cut into bits; or use 1/2 teaspoon of vanilla extract3/4 cup fresh cranberries (optional)1/2 cup maple syrup1/4 cup chopped walnuts (optional)1 teaspoon ground cinnamon1 cup quinoa flakes, or gluten-free oats
1/2 cup coconut oil
Preheat oven to 375 degrees. Put the apples in a 9x13x2 inch Pyrex casserole dish.
Sprinkle the lemon juice over the apples. Sprinkle the cut vanilla bean, or extract over the top of the apples. Stir the mixture around a bit with a spoon.
Combine maple syrup, cinnamon, and quinoa (or gluten-free oatmeal) in a bowl. Cut in coconut oil. Sprinkle mixture over apples. Bake 45 minutes or until topping looks crisp.
Kelly Courson (Find the original online at http://www.celiacchicks.com/recipes/dessert/gluten-free-recipes-apple-cranberry-crumble.html)