Cooking and Serving: 26 minutes | 10 servings
Ingredients
A personal apple-adjacent note
Description
Prep Time: 25 minutes | Cook Time: 1 hour hr | Total Time: 26 minutes | Servings: 10 servings
Ingredients
A personal apple-adjacent note
Instructions
HOW TO MAKE DIFFERENT GLUTEN FREE FRUIT DESSERTS
Gluten free apple crisp is one thing, but not all gluten free fruit dessert.
recipes follow the same rules. If you’d prefer to make a fruit dessert with.
berries, for example, you’d need a different recipe, like our master fruit.
recipe, which can be made with any berry or combination of berries.
Not only do berries bake differently than apples and stone fruits, but their.
flavor profiles are different. Strawberries, blueberries, raspberries, and even.
blackberries begin to break down as soon as you apply heat on the stovetop or in.
Stone fruits, like peaches and nectarines, and to a lesser extent apricots and.
plums, are more fibrous than berries. Apples are much more fibrous than other.
HOW TO MAKE DIFFERENT GLUTEN FREE FRUIT DESSERTS
Gluten free apple crisp is one thing, but not all gluten free fruit dessert.
recipes follow the same rules. If you’d prefer to make a fruit dessert with.
berries, for example, you’d need a different recipe, like our master fruit.
recipe, which can be made with any berry or combination of berries.
Not only do berries bake differently than apples and stone fruits, but their.
flavor profiles are different. Strawberries, blueberries, raspberries, and even.
blackberries begin to break down as soon as you apply heat on the stovetop or in.
Stone fruits, like peaches and nectarines, and to a lesser extent apricots and.
plums, are more fibrous than berries. Apples are much more fibrous than other.
Notes
* ⅓ cup (67 g) granulated sugar
* 1 tablespoon ground cinnamon
* ½ teaspoon freshly grated nutmeg, optional
* ¼ teaspoon kosher salt
* ½ cup (109 g) packed light brown sugar
* 12 tablespoons (168 g) unsalted butter, melted and cooled
FOR THE APPLE FILLING
* 2 tablespoons (18 g) gum-free gluten free flour blend
* 1 teaspoon ground cinnamon
* ⅛ teaspoon kosher salt
* ⅓ cup (100 g) packed light brown sugar
* 3 pounds (about 6 large apples) Granny Smith apples (or other tart and firm
apple), peeled, cored and chopped into 3/4-inch cubes
* ¼ cup (2 fluid ounces) lukewarm water
* 1 teaspoon pure vanilla extract
FOR SERVING (OPTIONAL)
* 1 pint gluten free vanilla ice cream
* Preheat your oven to 350°F. Grease a 13 x 9-inch baking dish and set it
PREPARE THE CRISP TOPPING.
* In a medium-sized bowl, place the flour, xanthan gum, oats, granulated sugar,
cinnamon, optional nutmeg and salt, and mix to combine. Add the brown sugar,
and mix again, working out any lumps.
* Add the melted butter, and mix to combine well. The mixture will be thick.
Chill only briefly if at all loose or warm. Set the topping aside.
PREPARE THE APPLE FILLING.
* In a large bowl, place flour, cinnamon, salt, and brown sugar, and toss to
combine well, breaking up any lumps in the brown sugar. Add the apples, and
toss to coat the apples completely.
* Transfer the filling to the prepared baking dish, add the 1/4 cup lukewarm
water and vanilla extract, and stir to combine again. Spread the apple chunks
* Place the baking dish on a rimmed baking sheet, cover the dish with aluminum
foil, and place it in the oven to begin to soften the apples. Bake for 15
minutes, then remove and uncover the dish to stir the apples. Cover again,
return to the oven, and continue to bake for another 15 minutes.
* Remove the baking dish from the oven and place on a heatproof surface. Remove
the foil, stir the apples and spread them again into an even layer.
* Scatter the crisp topping evenly on top, breaking up any larger clumps of
topping, and press gently on top to help the topping adhere to the apples.
* Return the dish to the oven and bake, uncovered, until the topping is golden
brown (about 25 minutes). Remove from the oven and allow to cool for 15
minutes before serving warm, topped with the optional vanilla ice cream.
To replace the oats: Try 50 grams of quinoa flakes, or an additional ¼ cup (36
g) of your all purpose gluten free flour blend. Proceed with the rest of the
recipe as written. To replace the gum-free gluten free flour blend: Try an
Nutrition information is automatically calculated, so should only be used as an