What’s autumn without apple crisp? In this gluten-free rendition of a classic fall favorite, crushed almonds and rice flour give the topping a chewy-crispy savor and a little extra sweetness that means you can use less sugar in the filling. Try this even if you’re not a celiac sufferer; I think it’s even better than the “old-style” crisps that use wheat flour.
For the apples, consider a mix of Cortlands and Wealthys. Cortlands are tart and crisp and hold up their shape after baking, while Wealthys are sweeter and a bit softer. The contrast works well here.
1. Heat oven to 375 degrees. Butter a 9-by-13-inch or similarly sized baking dish.
2. Peel and thickly slice the apples. Place them in the baking dish and toss them with the white sugar and lemon juice. Spread apples out.
3. Make topping: Place 1 cup of the sliced almonds in a plastic zip lock bag, place bag on counter and crush the almonds with the flat side of a cleaver or other heavy object. (You can also do this in a food processor, but take care not to over process the nuts.) Combine crushed almonds with brown sugar, rice flour, salt and cinnamon in a bowl. Use your fingers to work the butter into the mixture until mixture is crumbly (or you may do this in a food processor using pulse the button).
4. Sprinkle topping evenly over apples. Bake 25 minutes. Sprinkle crisp with remaining sliced almonds and continue baking until fruit is tender and bubbly and topping is golden brown, about another 10 minutes. Serve warm or at room temperature with whipped cream.
Copyright by Terese Allen