I have a lot of very close friends that can't have gluten. It is a hard knock life for them indeed! I thought I would revamp one of my classic recipes for those who want to enjoy fall desserts, but can't. This one goes out to all of my gluten-free friends out there!
Apple Crisp
Apple Crisp
Active Time: 20 minutes
In Active Time:
Makes 8 servings
6 Granny Smith or Macoun Apples
3 Tablespoons Butter, cut into small cubes
1/3 Cup Brown Sugar
1/3 Cup Coconut Flour OR Gluten Free Flour
1/3 Cup Coconut Flour OR Gluten Free Flour
1 Teaspoon Cinnamon
Pinch of Nutmeg
1/2 Teaspoon Ginger
Pinch of Salt
1/4 Cup Water
Topping
1 Cup Gluten Free Rolled Oats
1 Cup Coconut Flour OR Gluten Free Flour
6 Tbsp Butter - Room Temp
1/2 Cup Brown Sugar
Directions:
Preheat oven to 350 degrees F. Slice apples into 1/4 inch slices. Melt 1/2 tablespoon of butter in a skillet on medium heat. Add apples, cinnamon, nutmeg, ginger, and salt. Sauté until fruit is a little soft. Add water and flour and cover. Cook for another three minutes. Remove from heat and pour mixture into a casserole dish. In a small bowl, mix together remaining butter, brown sugar, oats, and flour with a fork until the mixture is moist, but still crumbly. Pour dry ingredient mixture on top of apples. Cover with tin foil and bake for 15 minutes. Uncover and bake for another 15 minutes. Serve warm with bourbon or nutmeg whipped cream.
Bourbon Whipped Cream
1 Cup Heavy Cream
2 Tablespoons Confectioner’s Sugar
1–2 Capfuls of Bourbon (or to taste)
Directions:
In a chilled bowl, blend the heavy cream and confectioner’s sugar on high until soft peaks form. Add bourbon and mix until high stiff peaks form. Note: Don’t over mix, unless you want super sweet butter.
Nutmeg Whipped Cream
1 Cup Heavy Cream
2 Tablespoons Confectioner's Sugar
1 Tsp Nutmeg
Directions:
In a chilled bowl, blend the heavy cream and confectioner’s sugar on high until soft peaks form. Add nutmeg and mix until high stiff peaks form. Note: Don’t over mix, unless you want super sweet butter.
In a chilled bowl, blend the heavy cream and confectioner’s sugar on high until soft peaks form. Add nutmeg and mix until high stiff peaks form. Note: Don’t over mix, unless you want super sweet butter.
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