I started cooking for Brian and I the first fall we spent together. Before that, I was a pretty typical 20-something who lived off sandwiches and microwave meals. Yes, true story. One of the first gluten-free desserts I attempted to make was an apple crisp, after I’d convinced him to go to the orchard and proceed to lug around ten pounds of apples we’d picked.
It has become our tradition every September, but oddly enough, my apple crisp recipe never stays the same except for using a mix of tart and sweet apples, along with pumpkin pie spice (it doesn’t have to be used exclusively for pumpkin – the combination of nutmeg, cinnamon, ginger, is so lovely with apples too!).
Crisps/crumbles/cobblers…. it’s one of the few baking categories that doesn’t require exact precision, which my pantry loves.
This non-traditional apple crisp came to be when I realized I’d ran out of oats, and all I could think about was that bubbling pan of cozy coming out of the oven.
But I did have a few slices of gluten-free bread hiding out in the freezer, which I promptly turned into breadcrumbs. And pecans. Brown sugar. And butter.
It turned out cozy, and comforting, with a generous crisp topping that’s nutty and toasted just right. Even beyond the breadcrumbs, the pecans alone give you plenty of delicious crunch to sink your teeth into.
A little rustic, with a heavy dose of fall.
As you’ll see, I peeled the apples, but if you’re really in a hurry, you can totally skip that. Bonus points for extra fiber. ;)
And at any rate, it’ll save you a few extra minutes for scooping ice cream that melts gloriously into pockets of warm apples. Amen.