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Tuesday, October 15, 2013

Apple Crisp, Gluten Free and Regular

On Sunday we went to our oldest daughter's house for brunch.  We celebrated all the October birthdays.  My daughter, her husband Mike and my other son-in-law Bret all turned 42 within twelve days of each other.  On top of that Mike's mother also had a birthday on the same day as her son.  There were 15 of us.

I brought three packages of little smokies.  That has become a tradition ever since all the grandchildren were little.  My mom always had them, and now we have them every time we have a family brunch.  I also made a Sunday Breakfast Casserole with O'brien hash browns, sausage, eggs and cheese.  I also scrambled a dozen eggs and made a pan of overnight french toast.  We had fruit and muffins plus apple cake and gluten free apple crisp that my other daughter made.  We had lots and lots of food.

The apple crisp was delicious and because I have apples to use up, I decided to make a pan for desert tonight.  Thank goodness for apple peelers.  It shouldn't surprise anyone that I have one.  I'm the gadget girl.  I like gadgets but only if they make the job easier and are easy to store.  The apple peeler, corer and slicer does that for sure.

Put the apple on the peeler.

Turn the crank to peel the apple.

Remove the core and cut the apple rings to desired size.

Apple Crisp

10 cups apples that have been peeled, cored and sliced
1   cup sugar
1 tablespoon flour (gluten free use King Arthur flour)
1 teaspoon cinnamon
1/2 cup water

Preheat oven to 350 degrees.
Place the sliced apples in a 9 x 13 pan.  Mix the white sugar, 1 T. flour and cinnamon together and sprinkle over the apples.  Pour water evenly over all the apples.

1 cup quick cooking oats
1 cup flour (gluten free use King Arthur flour)
1 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, melted

Combine the oats, flour, brown sugar, baking powder, baking soda and melted butter together. 

Crumble evenly over the apple mixture.  Bake at 350 degrees F  for about 45 minutes.