Ever since we got back from our 2 months in Thailand Chris has shown signs of a developing wheat allergy, so we’ve tried to put the brakes on his wheat intake as much as possible. Originally, I was planning on making him an apple pie for his birthday, but I didn’t have the energy to try something that new and risk failure (I’ve learned the hard way that special occasions are not the time to be daring in the kitchen).
So, instead I made apple crisp, which is essentially apple pie with a sugar topping. The best part about a crisp as opposed to a pie is that you can pretty much do whatever you want– adjust the recipe below to suit your tastes.
For gluten-free purposes I replaced the traditional oats with chopped walnuts, just to be safe, and served it with a scoop of French Vanilla ice cream. Is there any other way to eat apple crisp?
Gluten-Free Apple Crisp
4 Fuji Apples, peeled, cored and sliced
1 cup Sugar
¼ cup Rice flour
2 tsp Ground cinnamon
3-4 tbls Fresh squeezed lemon juice
1 stick Butter, softened
¾ cup Rice flour
1 cup Walnuts, chopped
3 Tbls Sugar
3 Tbls Brown sugar
1. Preheat oven to 375 F.
2. In a large bowl, combine first set of ingredients. Stir until apples are completely coated. The juices from the apples and lemon should be a little viscous; if they look runny, add more flour. Then pour in a 9×12″ glass baking dish and set aside.
3. In a medium bowl, combine second set of ingredients. Cream them together and crumble over the top of the apples.
4. Bake at 375 for approximately 30 minutes, or until delicious.
Happy Birthday, Chris!