Tuesday, October 20, 2009

Gluten-Free Goodness: Apple Crisp

Apple crisp is a quintessential fall dessert. This version uses pecans in place of oats and results in a crisp that has an amazing depth of flavor, all the while highlighting the star of the show: fresh, autumn apples, straight from the orchard. Even those without a gluten allergy are going to want to try this version.

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APPLE CRISP

For the apples:
5 small apples, peeled and sliced
juice of 1/2 lemon
1/4 cup brown sugar (I used dark brown)
1 tsp. cinnamon

Mix together the apples, lemon juice, brown sugar and cinnamon. Place into an 8x8 baking dish (or similar size).

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Topping:
1/2 c. rice flour
1/4 brown sugar
1 cup whole nuts, chopped in the food processor until quite small (but not yet meal)
1 tsp. cinnamon
5 Tbsp. butter, softened

Mix together rice flour, sugar, cinnamon and nuts. Rub in the butter with your fingers until mixture resembles coarse crumbs. Sprinkle over apples.

Bake at 350 for about 45 minutes, or until apples are tend.
Serves 4-6.

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