Page 179 - UMass2018_CookBook

Gluten-Free Apple Crisp
Eidelman Family Norton, MA
“This is the perfect dessert to pair with vanilla ice cream! We use this recipe after we go apple picking every year, a family tradition.” — Angela Eidelman
Preparation
1. Preheat oven to 350°F.
2. To make the filling, in a large bowl, toss together the apples, granulated sugar, ma- ple syrup, vanilla, cornstarch and cinnamon, making sure the apples are evenly coated. Transfer to a 9-inch pie dish, cake pan or square baking pan. Set aside.
3. To make the topping, in a medium bowl, whisk together the brown sugar, oats and almond meal, making sure there aren’t any big chunks of brown sugar. Whisk in the cinnamon and salt, then stir in the melted butter until combined. Sprinkle the topping over the apples and finish with a few almonds, if desired.
4. Bake until the filling is bubbly, the apples are a little soft, and the topping is browned, 30 to 35 minutes. If the topping is brown- ing too quickly, cover the top loosely with aluminum foil.
5. Let cool in the pan for 10 minutes. Top with pomegranate seeds and serve with vanilla ice cream, if desired. Cover any left- overs and refrigerate for up to 4 days.
Ingredients
Serves 6 to 8
FOR THE FILLING:
4 large apples, peeled, cored and chopped
1⁄3 cup granulated sugar
1⁄3 cup pure maple syrup or honey
1 teaspoon vanilla extract
1 1⁄2 tablespoons cornstarch
1 teaspoon ground cinnamon
FOR THE TOPPING:
1⁄3 cup packed light or dark brown sugar
3⁄4 cup old-fashioned rolled oats (certified gluten-free)
1⁄2 cup almond meal
1⁄2 teaspoon ground cinnamon
1⁄8 teaspoon salt
1⁄3 cup unsalted butter, melted
Slivered or sliced almonds (optional)
Pomegranate seeds, for serving (optional)
Gluten-free vanilla ice cream, for serving (optional)
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