Gluten Free Apple Crisp (well, except for the Scotch)

OK, here’s the deal. Friends of ours have been on a little-to-no gluten diet for a while and were feeling much better for it.

Then, the holidaze came, and all the gatherings, and The Book Club, where I try to plan accordingly, there would be some things on offer that had flour, or egg roll wrappers, or something that wasn’t gonna be good for them. So they decided that “Huzzah and pass the punch bowl!” my house, and all the goodies that came out of it were, miraculoulsy, gluten free!

So. That’s over now.

Fortunately, the interwebs have a host of helpful suggestions for, say, turning some apples I had not gotten around to eating, into a very nice, pretty darned easy to toss together, and gluten free, apple crisp.

“Huzzah and pass the punch bowl!”

Ermmm, except…

it turns out that Scotch, is not considered to be gluten free because it comes from grain.

Sooo, I made my friends a gluten free dessert that wasn’t actually, totally, 100% gluten free. Next time I’ll try tequila.

Still a pretty terrific crisp, and you could just substitute water for the Scotch. Or, mebbe, port. Yeh, port would be AWESOME!

INGREDIENTS
Filling:
•6 cups peeled and sliced apples
•2 tbsp Scotch Whisky
•1 tbsp water
•1 tbsp sugar
•1-1/2 tsp cornstarch
•1-1/2 tsp ground cinnamon
•1-1/2 tsp allspice
•1/4 tsp nutmeg

Topping:
•1/2 cup almond flour
•1/2 cup old fashioned oats
•1/4 cup brown sugar
•1/2 tsp cinnamon
•1/2 tsp allspice
•2 tbsp softened unsalted butter
•2 OR 3 additional tbsp butter

Heat your oven to 350º and apply cooking spray to a pie dish, my small paella pan worked a treat here, and made serving just a bit nicer.

Toss the apples with the Scotch, water, sugar, cornstarch, and spices and set aside in a bowl while you put together the topping.

To make the topping, gently stir the oats, brown sugar, almond flour, and spices together with the two tablespoons of softened butter.

Arrange the apples in the prepared baking pan, then top evenly with the mixed crumble topping.

Here’s where, next time, I’m gonna add additional butter: dot the top of the crumble with additional butter, then bake for 30 to 35 minutes, until the apples are cooked through, the crisp is bubbling nicely, and the topping is browned.

Serve this crisp hot, warm, at room temperature, or, pop a cooled spoonful in the ‘wave for a few seconds for a warm, spicy, (mostly) gluten free treat.

Oh, and be sure to top it with a scoop of good vanilla ice cream.

Just because.

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