When you meet Stan Devoto, you are greeted with a warm hearted smile and, if it happens to be at the famer's market, boxes of delicous apples from his farm Devoto Gardens in Sebastopol. Stan sells his apples at the farmer's market as well as other specialty food shops. Varieties include granny smith, pink lady, fuji, black twig, arkansas blacks, and Rome beauty.
Most of these are great for apple crisp, especially the pink lady, black twig and granny smith. Try a combination of all three for something different.
Making an apple crisp gluten free is easy; you just need a few substitutions. Most people can't even tell the difference. They just think it's a great dessert. And if you don't have apples, you can use pears, peaches, nectarines, berries, ollaieberries or any combination of those. Try it topped with some fresh whipped cream or vanilla ice cream.
Gluten Free Apple Crisp (or use any fruit)
Filling:
3-4 cups apples, peeled, cored and sliced (about 4 apples)
1/3 cup organic white sugar or brown cane sugar
2 Tbl cornstarch
Crisp Topping:
6 Tbl softened unsalted butter
3/4 cups organic brown sugar (or sucanat; you can also use half sugar and half agave nectar)
2/3 cup gluten-free flour mix
1/2 cup gluten-free rolled oats
1/2 tsp salt
1 tsp ground cinnamon
1/2 c walnuts, chopped
1. Preheat the oven to 375ºF. Butter or spray a 2 to 2-1/2 quart baking dish.
2. Make the Crisp Topping and set aside.
3. Mix the apples, sugar and cornstarch and toss gently. Transfer the apple mixture to the buttered baking dish and cover with the crisp topping.
4. Place the baking dish on a baking sheet in oven (to catch any juices that might spill during cooking) and bake until the top is well browned and the apples are tender when pierced with a knife, about 40-45 minutes.
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