I decided to make a quick gluten-free apple crisp dessert this weekend and it was super yummy. I made a homemade caramel sauce to drizzle over the top. Okay, who am I kidding? I poured a bunch over the top, but you could also serve this topped with fresh whipped cream or vanilla ice cream.
Ingredients:
8 granny smith apples peeled, cored and sliced into 1″ pieces
3/4 c gluten-free all purpose flour blend (I used Bob’s Red Mill)
3/4 c granluated sugar
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp fresh grated nutmeg
1 stick of butter cold, cut into pieces
Preheat oven to 375F. Place apples in individual ramekins or a glass baking dish. In medium bowl combine flour blend, sugar, salt, cinnamon and nutmeg. Add butter pieces to flour mixture and mix with pastry until mixture resembles small peas. Cover apples with topping and bake 25-30 minutes for small ramekins or 1 hour if using a large baking dish.
Gluten Free in Georgia 
What a great recipe! This sounds delicious. I’m so excited to try it – it seems so easy to make!
How do you make your caramel sauce?
I used a simple caramel sauce recipe that makes 2C of sauce.
Ingredients:
2c granulated sugar
1/2 c water
1/2 c heavy cream heated for 30 seconds in microwave
2 T unsalted butter
1/4 c heavy cream heated for 30 seconds in microwave
In a saucepan over medium-high heat add sugar and water and whisk to combine. Cook until sugar bubbles and starts to change colors (DO NOT STIR). It’s okay to swish the sugar syrup around in the pan, but don’t stir it. Once your sugar reaches and amber color remove the pan from the heat. Whisk the sugar syrup and add the 1/2 c of heavy cream (mixture will bubble violently so be careful). Add pats of butter and then additional 1/4 c of cream whisking until sauce is smooth. Let sauce cool for an hour and then you can store in refrigerator. If necessary you can reheat sauce for 30 seconds in microwave.
I’ll have to try this. I have not much luck with caramel – whether straight sugar/water for flan, or otherwise. So I will try your recipe, thanks! I think I cook it past the “browning” point.