Looking for a delicious, gluten-free dessert for your Thanksgiving table? Try this classic apple crisp recipe, courtesy of Chef Tom Costello of Thyme Steak and Seafood in Yorktown.
For the filling:
8 Granny Smith apples, peeled, cored and sliced into half-inch chunks
½ cup dried cranberries
3 Tbsp cinnamon powder
½ cup light brown sugar
2 Tbsp lemon juice
½ lb butter
Melt butter in large sauté pan over medium heat.
Add the apples, brown sugar, and cinnamon powder and cook for 10 minutes, stirring often to ensure even cooking.
Add cranberries and lemon juice; cook for an additional 2 minutes.
Remove from heat.
For the crisp topping:
½ lb butter, cut into ¼-inch chunks and softened for 30 minutes
¾ cup light brown sugar
2 Tbsp cinnamon powder
3 cups gluten-free flour
In a large bowl, combine all dry ingredients and mix together. Cut softened butter into flour mixture until coarse crumbs are formed.
Preheat oven to 450°F.
Fill a 4-inch ramekin ¾ of the way full with the apple pie filling and sprinkle with the crisp topping.
Bake for 20 minutes until golden brown. Top with vanilla ice cream and serve.