This holiday season; indulge your loved ones with this gluten-free baked apple crisp dessert complemented with a glass of homemade eggnog.
Baked Apple Crisp
(Gluten & Dairy Free)
•10 Apples (at least half granny smith, the other half can be a sweeter apple)
•2 tbsp lemon juice
•1 tsp cinnamon
•½ tsp nutmeg
•¼ tsp ground cloves
• ¼ tsp allspice
•¼ tsp salt
•1 cup old fashioned gluten-free oats
•½ cup almond flour
•½ cup almond meal
•1 tsp cinnamon
•2 tbsp pure maple syrup
•4 tbsp room temperature coconut oil
•Pinch of salt
- Preheat the oven to 350 degrees and grease a 9 x 9”or 11 x 14” baking dish with coconut oil.
- Core, peel, and dice all apples into ½ inch pieces (if desired). Add lemon juice to the sliced apples immediately.
- Combine the cinnamon, nutmeg, ground cloves, all spice, and salt. Add spice mixture to bowl of apples, and mix until the spices are evenly distributed.
- Add the apples to the greased baking dish.
- Mix all of the topping ingredients together in a bowl and spread evenly over the apples.
- Bake for approximately 40-50 minutes, or until the apples are fork tender and the topping is brown and crisp.
- Remove from oven and let cool for 15 minutes before serving.
(Courtesy of Good Housekeeping)
•3 large eggs
•3 large egg whites
•5.5 cup(s) low-fat milk
•½ cup(s) sugar
•2 tbs cornstarch
•2 tbs vanilla
•½ tsp (plus additional for sprinkling) ground nutmeg
- In bowl, with whisk, beat eggs and egg whites until blended; set aside. In heavy 4-quart saucepan, with heat-safe spatula, mix 4 cups milk with sugar, cornstarch, and 1/4 teaspoon salt. Cook on medium-high until mixture boils and thickens slightly, stirring constantly. Boil 1 minute. Remove saucepan from heat.
- Gradually whisk 1/2 cup simmering milk mixture into eggs; pour egg mixture back into milk in saucepan, whisking constantly, to make custard.
- Pour custard into large bowl; stir in vanilla, nutmeg, rum, if using, and remaining 1 1/2 cups milk. Cover and refrigerate until well chilled, at least 6 hours or up to 2 days. Sprinkle eggnog with nutmeg to serve. Makes about 6 1/2 cups.
For additional information on this recipe, including nutritional content, click here.