At BU on Thursdays in the Fall they have a farmers market. I always make it a point to stop by because I would so much rather support a local business than my local shaws and the quality of the produce is so much better! I wanted to make an apple crisp but somehow we had already blown through the pounds of apples we picked at Honey Pot Hill. So I bought a few delicious looking maccouns, macintosh and cortland apples from Ward's Berry Farm located in Central Mass.
In my family we have two recipes for apple crisp and it's always a huge debate over which one we will make. My Mom prefers the white sugar and flour based one while I prefer the brown sugar and oatmeal based one. I decided to take the best of both recipes and combine them into a delicious (and gluten-free) apple crisp.
I started my chopping up my apples in thin slices and layering them in a buttered pie dish. I then took 1/2 cup of..
Certified Gluten-Free Oats
Gluten-Free All Purpose Flour
and mixed it all together with a half teaspoon salt, 1 tablespoon cinnamon, 1 teaspoon baking powder and mixed it together with one egg to form a crumbly mixture.
I then pressed it all onto the top of the apples and then took thin slices of (frozen) butter and covered the top. After that you pop it in the oven for 30 minutes at 350 or until the top is crunchy and the apples are the texture you prefer.
The non-gluten-free members of my household always preface anything that is gluten-free with a caveat emptor (or more aptly eater beware) and it always drives me nuts! Except for the bad gravy incident recently nearly everything I have made gluten-free is usually better than the non-gluten-free versions. This crisp is no exception!
The straight substitution of the gluten-free flour caused no problems and the oats are always a great idea, GF or not. My father who on principle chooses not to eat gluten-free things really enjoyed this and my Mom ate some before and after dinner. Enjoy with both whipped cream and ice cream. Life is short!