Please welcome Kyra Bussanich , who started her own gluten - free bake shop years before her amazing , gluten - free desserts garnered her top office as the two - time victor of the Food Networks Cupcake Wars and the only gluten - free competitor . Today we are overjoyed that Kyra has joined us to partake this yummy gluten - free apple laconic formula from her cookbook , Sweet Cravings : 50 Seductive sweet for a Gluten - Free Lifestyle(Ten Speed Press , © 2013 ) .
When we were first on our own , my friend Kim and I often went back and forth to each other ’s apartment for dinner . She would always make the most scrumptious apple crisp for dessert . This is a gluten - barren variation of her formula .
How to Make Gluten-Free Apple Crisp
Feel free to assemble the apple satiate up to 2 years in advance and keep it chilled until you ’re quick to bake it . Do n’t make the topping onwards of time , though , unless you plan to freeze the whole affair unbaked ; the millet flour and butter combination begin taste faintly Parmesany if combined but leave unfrozen for more than 2 hours . Makes about 8 servings .
Ingredients :
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Preheat the oven to 350 ° F .
Peel , sum , and slit the apples into 1/4- in slices . Put the Malus pumila slices into a gravid bowl and spit the sugar over the top . Add the tapioca starch , cinnamon , five - spice , peppiness , and common salt and toss together to evenly coat the orchard apple tree slices . pelt into a 9 by 13 - inch baking pan , sprinkle the top with piece of the butter , and lay aside .
To make the topping , combine the flour , tapioca starch , chocolate-brown sugar , cinnamon , common salt , five - spiciness , and ginger in a mixing bowl . In a tie-up social with a boat paddle fastening , mix in the butter until it is uniformly incorporated into the flour mixture . Stir in the oat and pecan .
fall apart the oat go past equally over the apples . Bake until the topping is gold browned and set and the orchard apple tree are warm and bubbly , 55 to 60 minutes .
you’re able to prepare everything forwards of meter . Refrigerate the Malus pumila filling and keep the topping icy until quick to assemble and bake . Do n’t refrigerate the unbaked topping overnight , as the millet flour will interact with the butter and taste and smack cheesy when it ’s baked .
Reprinted with permit fromSweet craving : 50 Seductive dessert for a Gluten - Free Lifestyleby Kyra Bussanich ( Ten Speed Press , © 2013 ) . Photo Credit : Leela Cyd .
