Tonight I have a classic fall recipe to share. I don’t eat a lot of sugar and therefore I rarely cook desserts, but in this case I had to make an exception. Since I am gluten-free, modifying desserts is often more work than I feel it is worth so I mostly skip them all together.
In this case, I knew it would be simple to update a classic Apple Crisp using gluten-free ingredients but adding in my current obsession–Salted Caramel! It was delicious, it was SO worth it and well, it is made with apples so that is healthy, right?
I modified this Apple Crisp RECIPE from Tastes Better From Scratch.
CRUMB TOPPING:
1/2 cup flour (I used Bob’s Red Mill Gluten-Free Flour)
1/2 cup gluten-free oats (I used Bob’s Red Mill Gluten-Free Oats, I order them HERE
1/2 cup brown sugar
1/2t baking powder
dash salt
1/2 cup unsalted butter, diced into small chunks
FOR THE APPLE FILLING:
4 large Granny Smith apples, peeled and sliced thin
3T butter
2T gluten-free flour (above)
1T lemon juice
3T milk (or almond milk)
1/2 t vanilla extract
1/4 c brown sugar
1/2 t ground cinnamon (I always use Penzey’s brand)
dash salt
Salted Caramel Ice Cream Topping (I use Smucker’s)
Vanilla Ice Cream
Heat oven to 375 degrees. In a medium bowl, mix the crumb topping mixture with a pastry blender (or use two forks or even your clean hands), refrigerate while you prepare the apples.
In a small bowl, combine the melted butter and flour until blended. Add lemon juice, milk and vanilla and stir. Add brown sugar, cinnamon and salt. Pour butter mixture over apples and mix well.
Pour into a pie pan, sprinkle crumb topping over the apples.
Bake 30 to 35 minutes, allow to cool before serving.
Serve with a side of vanilla ice cream.
Drizzle with salted caramel sauce, I used the leftover sauce from my Salted Caramel Apple Martini and it was DELICIOUS!
I simply reheated the leftovers and served with ice cream, I definitely cheated on my “no-sugar” guideline but in this case, it was well worth it!
Do you have a favorite Fall dessert?
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