From the kitchen of One Perfect Bite...The flavors I most associate with fall are those of apple, pumpkin and cranberry. I'm especially fond of apples and cranberries and love the way they compliment each other in desserts. This is, hands down, my favorite crisp and it's the cranberries that set it apart from its competitors. We spent Labor Day with good friends and I was responsible for making the desserts. I decided to make a cran-apple crisp, but it had to be gluten-free so that everyone at the get-together could enjoy it. The recipe I used is tried and true, but I substituted a gluten-free baking mix for the flour I would normally have used. I also used oats that were labeled gluten free. While oats do not contain gluten, those processed in areas where other gluten products are packaged can present a problem for those who are gluten intolerant. The substitution of baking mix for flour made a slight change in the texture of the finished crisp, but only the Silver Fox and I were aware of it. If you are looking for gluten-free desserts, do give this one a try. I think you'll be pleasantly surprised. Here is how the crisp is made.
Gluten-Free Cran-Apple Crisp...from the kitchen of One Perfect Bite
5 large Golden Delicious or Granny Smith apples, peeled, cored and sliced
2 cups fresh or frozen whole cranberries
3/4 cup granulated sugar
1 tablespoon lemon juice
1/8 teaspoon salt
3/4 cup gluten-free all-purpose baking mix
1/3 granulated sugar
1/3 cup light or golden brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup old-fashioned rolled oats
1/2 cup toasted chopped walnuts
1/2 cup butter, room temperature
1) Preheat oven to 350 degrees F. Lightly spray a 9 x 13-inch pan or 8 1-cup Pyrex ramekins with nonstick spray.
2) Combine apples, cranberries, granulated sugar, lemon juice and salt in a large bowl. Mix well. Transfer to a baking pan or individual ramekins. Set aside.
3) To make topping, combine gluten-free all-purpose baking mix, granulated sugar, brown sugar, salt, cinnamon, oats and nuts in a large bowl. Cut in butter until the mixture is crumbly. Sprinkle topping over cran-apple mixture.
4) Bake until berries are juicy and topping is lightly browned, about 40 minutes. Cool on wire rack. Serve warm or at room temperature. Accompany with ice cream or whipped cream if desired. Yield: 6 to 8 servings.
Cook's Note: Please note that a gluten-free baking mix, not gluten-free flour, is used to make the streusel topping for the crisp. I use the mix made by King Arthur. It is available in grocery stores.
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