Our friend, Kendall Egan, from Gluten Free Living recently shared her Apple Crisp recipe which this year included Lucy’s Ginger Snaps! It’s now a Thanksgiving family favorite at her house and we decided that this yummy comfort recipe just has to be published! We’ll post in again in November.
Kendall says it’s the gradual result of adapting recipes, and this one serves 25. Following a gluten free diet herself, she’d been foregoing dessert at Thanksgiving. Then her son was diagnosed with celiac disease 13 years ago and the dessert and gluten issue became a priority. Kendall began the quest for a large-batch apple crisp that would please the whole family. Now she’s obligated. Even if she makes another dessert, the family demands this apple crisp.
Her recipe is based on a simple approach. Kendall simply substituted gluten free ginger snap cookie crumbs for the wheat flour in a recommended recipe. She says, “It just seemed like the easiest thing to do and it worked! Now, the recipe is kind of free form. I eyeball the measurements. So, I just throw together crushed gluten-free ginger snaps, gluten-free oats, butter, brown sugar, extra cinnamon and lots of apples. I prefer Granny Smith and if I make it ahead of time, I just give the apples a quick soak in a water bath with the juice of one lemon so they don’t turn all brown.”
“I would also recommend preparing the crisp in a big, foil roaster so that you can have a perfect ratio of apple to crumble topping AND there is no clean up. The empty pan, and it will be empty(!), just gets tossed into the garbage. Serve with vanilla ice cream or fresh whipped cream just to be really decadent.”
“You can really adapt any recipe, just take out the wheat flour and replace with cookie crumbs!”
Roughly (that is….relax and mix!)
1.5 sticks of softened butter (or margarine)
1.5 cups gluten free oats
1 cup packed brown sugar
1 box of Lucy’s Ginger Snaps (crushed in a food processor or similar)
Liberal sprinkling of cinnamon
12 to 15 apples washed, peeled, cored and sectioned
1 larger roaster pan
Preheat oven to 350F and bake for 45-60 minutes, checking after 45 minutes to see if apples are fork tender and crumble is crisp and golden/dark brown. Let cool for 15 minutes and serve.