So my husband and I are fairly competitive people, and there is no better playing field than the kitchen. I was making a basic apple pie for our Thanksgiving feast and I guess he felt a little left out, so he made an apple crisp. But not just any apple crisp, this one would be gluten free. He used the basic apple crisp recipe from my Better Homes & Gardens cookbook, but substituted regular flour with a gluten-free blend and added a little xanthan gum to hold it together. And in true My-Husband fashion, he added about 1/4 Cup of Old Heaven Hill bourbon to the apples.
Unfortunately the bourbon flavor really didn’t come out a day later when it was time to eat the crisp, and the topping never really crisped up, but it still tasted really good, especially topped with my special bourbon-flavored whipped cream (NOT from a can, thankyouverymuch).
I can’t give specific measurements for the version that my husband made; those numbers are locked away in his brain somewhere, probably never to be revealed. So I will have to give you a slightly edited version of the BH&G recipe.
GF Bourbon Apple Crisp
- 1 1/2 C gluten-free all-purpose flour
- 3/4 tsp xanthan gum (unless your GF flour blend has this in it already)
- 1 C granulated sugar
- 1/3 C packed brown sugar
- 3/4 tsp ground cinnamon
- 1/4 tsp salt
- 2/3 C unsalted butter, cut in pieces
- 8 C peeled Granny Smith apples, sliced 1/2 inch thick
- 1/4 C bourbon
- 1/3 C granulated sugar
- 1 Tbsp gluten-free all-purpose flour
- 1/2 tsp kosher salt or 1/4 tsp. salt
- 1/8 tsp ground nutmeg
- Heat oven to 375 degrees F. Lightly grease a 2-quart baking dish.
- CRUMBLY TOPPING: In a large bowl combine the 1-1/2 cups flour, 1 cup granulated sugar, brown sugar, cinnamon, and 1/2 teaspoon salt. Cut in butter until mixture is crumbly. Set aside.
- APPLE FILLING: In another large bowl, toss together apples and bourbon. Sprinkle 1/3 cup sugar, 1 tablespoon flour, salt, and nutmeg over apples and mix well.
- Pour apples into the greased baking dish. Cover the top of the apples with the crumbly topping, breaking up large pieces as necessary to cover.
- Bake 30 minutes or until top is golden and apples are just tender when pierced with a fork. Let cool 15 to 30 minutes before serving.