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posted: 9/10/2013 6:00 AM

Gluten-Free Apple Crisp

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  • Nut flour and coconut flour combine with butter, spices and sugar to make a gluten-free topping for autumn apple crisp.

       Nut flour and coconut flour combine with butter, spices and sugar to make a gluten-free topping for autumn apple crisp.
    Daniel White | Staff Photographer

 

6 cups apple slices, thin to medium slice

1/3 cup apple juice

Topping

cup finely ground almond meal/flour

cup coconut flour

cup light brown sugar, packed

1 teaspoon ground cinnamon

teaspoon ground nutmeg

teaspoon ground cloves

cup unsalted butter, cold and cubed

2 tablespoons sugar

Heat oven to 375 degrees.

In medium bowl toss apple slices and juice. Turn into an 8-inch square baking dish; set aside.

Wipe bowl dry and combine flours, brown sugar and spices until evenly mixed. Add cold butter and blend mixture with fingertips until crumbly and a few small pieces of butter remain. Sprinkle sugar over all and stir to combine; sprinkle topping over fruit to cover evenly.

Bake crisp 50--55 minutes until topping is deep golden brown and tester inserted in center easily pierces fruit. Do not under bake. If topping begins to brown too early, reduce oven temperature to 350 degrees.

Serves eight.

Baker's hint: 2 teaspoons apple pie spice can be substituted for all the spices in the recipe.

Nutrition values per serving: 319 calories, 16 g fat (10 g saturated), 38 carbohydrates, 8 g fiber, 8 g protein, 31 mg cholesterol, 38 mg sodium.

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