I have begun to experiment with gluten free baking.  Our middle child decided to eliminate gluten at the start of the new year.  He is certain he sleeps better, feels better, and his complexion is even better.  Since I am not cooking as much with wheat flour, the whole family has been missing some of those southern desserts like Apple Crumb Pie.  So this week I tried to create a healthier version that was gluten free.  Here’s the recipe I created for Gluten Free Skillet Apple Crisp:

Butter 12″ iron skillet with 1-2 Tablespoons soft butter

• 4-5 Granny Smith Apples, peeled, cored, and diced
• 1/2 cup sugar
• 1 cup brown sugar
• 1 stick soft butter
• 1 cup Bob’s gluten free oat flour
• 1 cup chopped pecans

Place the diced apples in the buttered iron skillet.  In a large bowl, mix the sugars and the oat flour together.  Then using a pastry tool, cut the soft butter into the flour/sugars mixture.  I do not have one of these tools, so I just use my hands.  The mixture should have a crumbly texture or resemble small peas.  Add the chopped pecans to the mixture, then spread the entire mixture over the apples.  I had to press down a little on the crumb topping.  Place the skillet in a preheated 400 degree oven.  Cook for 40-50 minutes, or until top is golden brown, and the apples underneath have bubbled through the topping a little.  Serve while warm with vanilla ice cream.  Refrigerate any leftovers and reheat before reserving.

Share on Facebook

Tags: apple crisp, Gluten Free