We're keeping things simple for Thanksgiving this year so we will forgo the traditional apple pie & pumpkin cheesecake for our (OH so simple & delicious) gluten-free apple crisp. Not having to make pie crust saves a lot of time in the kitchen with better than pie results! We use Gala apples for this recipe as they are juicy, sweet, and hold their shape well. It’s a big hit with our family by itself or topped with a little vanilla ice cream or a Klondike Heath Bar divided (pictured below).
cast-iron skillet (10-inch preferred but 12-inch will do)
5-7 large Gala apples (approximately 1200 g), peeled, cored & cut into wedges
2 Tablespoons fresh lemon juice
1/3 cup white sugar
2 Tablespoons cornstarch
1½ tsp cinnamon
1/8 teaspoon pumpkin pie spice
3 Tablespoons salted butter
1/3 cup packed brown sugar
3/4 cup gluten-free flour (we use Bob’s Redmill Gluten-Free 1 to 1 Baking Flour)
2½ Tablespoons brown sugar
2½ Tablespoons white sugar
3/4 tsp baking powder
1/2 tsp table salt
1/2 tsp cinnamon
8 Tablespoons (1 stick) salted melted butter
3/4 oats (regular old fashioned or Quaker 1 minute)
1/2 cup chopped pecans
Preheat oven to 375ºF.
In a large bowl place the apples, lemon juice, white sugar, cornstarch, cinnamon, and pumpkin pie spice. Toss until all apples are well coated and combined. Set aside.
Melt 3 Tablespoons of butter in a heated cast-iron skillet.
Add the 1/3 cup of brown sugar. Stir to combine well.
Add the apple mixture to the skillet, mix well. On medium-low heat keep a simmer while preparing the topping.
In a medium-size bowl, whisk together the flour, 2½ Tablespoons of brown sugar, 2½ Tablespoons of white sugar, baking powder, salt, and cinnamon.
Once combined, add the 8 Tablespoons of melted butter. Stir well to combine.
Add the oats and chopped pecans.
Stir the apples in the skillet, liquid should start to thicken. Add 1/4 cup of water over the apples and combine. It will create a syrupy mixture when done.
Remove skillet from the heat and sprinkle the crispy topping mixture evenly over the top.
Place the entire cast-iron skillet in a pre-heated 375º F over and bake for 35 minutes until the crispy top is golden brown edges are bubbling.
Best served while hot but delicious cold or at room temperature too. Top with vanilla ice cream for an added treat!
Note: To cut your total prep time in half, peel, core & slice your apples ahead of time. Sprinkle some lemon juice on them to prevent apples from turning brown then cover & refrigerate until you start the mixing portion of ingredients.
Did you ever have a cranberry orange Duncan Donuts muffin? If you did then you know they are absolutely amazing! We always loved to get these muffins with a cup of coffee while out shopping together. It became the highlight of our shopping excursions. We are proud to say we achieved that same moist & flavorful combination in our Twiins Cranberry Orange Bundt Cake. No need to wait for a special occasion. Make this bundt cake anytime and it will disappear in the blink of an eye (especially if Jack is nearby)! This is another example of how baking gluten-free is just as delicious in taste and texture as traditional flour is. ❤️❤️
Panna Cotta is one of those special desserts we have been serving at dinner parties for several years. It tastes heavenly, is refreshing, incredibly smooth and creamy, not too sweet, naturally gluten-free, and loved by everyone who has ever eaten it. Preparing it the day before makes this recipe so easy. Your family and guests will love it.
2 tsp (1 packet) unflavored gelatin powder
3 Tablespoons cold water
3 cups heavy cream
2 cups plain whole-milk yogurt
1½ tsp pure vanilla extract
1 vanilla bean
3/4 cup sugar
8 cups sliced fresh strawberries or raspberries
5 Tablespoons balsamic vinegar glaze
2 Tablespoons sugar
1/2 tsp ground black pepper
freshly grated lemon zest, for garnish
In a small bowl sprinkle the gelatin over 3 Tablespoons of cold water.
Stir and set aside for 10 minutes to allow gelatin to dissolve.
In the meantime, in a medium bowl whisk together 1½ cups of heavy cream, yogurt & vanilla extract.
Split the vanilla bean and use the tip of a knife to scrape the seeds into the cream.
Heat the remaining 1½cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat. Remove from heat & add the softened gelatin to the hot cream and stir to dissolve.
Pour the hot cream/gelatin mixture into the cold cream/yogurt mixture and stir to combine.
Place the empty ramekins on a baking sheet. Pour into 8 (6-8 oz) ramekins or custard cups. Refrigerate uncovered until cold, about 1 hour. When the Panna Cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight.
30 minutes to 1 hr before serving, combine the fresh strawberries or raspberries, balsamic vinegar glaze, sugar & pepper. Set aside at room temperature.
When ready to serve, surround the Panna Cotta with the fruit/balsamic mixture then dust with freshly grated lemon zest on top & serve.
Note: This recipe has been adapted from Ina Garten.