Cuisine - Crisp pg 2 10-18-12
- Details
- Category: Past Issues
Greetings. Last week, I found a recipe from an online blog for Skillet Apple Crisp.
It turned out great, but I wanted to make a gluten-free version that was also lower
in sugar. Here is what I came up with.
Gluten-Free Skillet
Apple Crisp
2½ cups blanched almond flour
¾ cup coconut sugar ~ 1 teaspoon cinnamon
½ teaspoon nutmeg ~ ¼ teaspoon salt
½ cup melted butter, plus 2 tablespoons butter
6- 8 large, sweet apples (such as honeycrisp, golden delicious, or Cortland)
1/3 cup honey ~ ½ teaspoon cinnamon
1 cup apple cider ~ 1 tablespoon lemon juice
Combine almond flour, coconut sugar, 1 teaspoon cinnamon, nutmeg,
and salt. Stir in melted butter, and set aside.
Peel, core, and slice apples ½-inch thick. Toss apples with honey and
cinnamon. Set aside.
Boil cider in large skillet until it is reduced to ½ cup. Add lemon juice,
and set aside.
Preheat oven to 450 degreesF.
Melt 2 tablespoons butter in the same skillet. Add apples and sauté until the apples
begin to get tender. Do not allow apples to cook through. (Note: If you don’t
have a large enough skillet to fit the apples in a single layer, sauté them in batches.)
Transfer the apples to a shallow baking pan (approx. 9” x 13”).
Pour the cider and lemon juice over the apples.
Sprinkle topping over apples.
Bake for 15 – 20 minutes in the bottom third of the oven.