Autumn in NY means apples. Apple cider, apple muffins, apple picking, apple pie, and apple crisp. I love that we can spend an afternoon in an orchard gathering fruit, and the next week grab an entirely different variety. I made an Apple Crisp the other day to bring to the lake.
I had Ginger Gold apples, but you can use whatever apples make you happy.
I peeled, cored, and sliced 3 apples. This recipe is for a small baking dish, double it if you're making one in a 9x13 pan.
I tossed the apples with 3 tablespoons of sugar and 1 tablespoon of cinnamon and set them aside.
I measured about a cup of apple cider and brought it up to a simmer in a small saucepan.
I simmered the cider until it reduced to a thick syrup, about 1/4 cup.
I melted 2 tablespoons of butter in a skillet, before adding the apples.
I kept the apples moving for a few minutes until the sugar and butter created a caramel sauce. I then added the reduced cider, and poured the apples and sauce into a 6x10 pyrex baking dish. And 8x8 dish would work, too.(I don't know why this picture came out so yellow, if anyone knows please tell me.)
The crisp topping is made by mixing together 1/2 cup gluten-free oats, 1/2 cup crushed walnuts, 1/2 cup brown sugar, 1/4 cup rice flour, 1/4 cup sorghum flour,
and then mixing in 6 tablespoons of melted butter.
Spread the crisp topping over the apples and bake at 425 for 25 minutes.
I know there are a lot of apple crisp recipes out there, but trust me this is the best. Melting the butter and baking at a higher temp ensures that the topping is perfectly crisp and not at all doughy underneath.
Thanks for popping in and baking with me. I'm linking this up to Gluten-Free Homemaker's Gluten-Free Wednesdays, Bake with Bizzy, and the parties below.