Gluten Free Caramel Apple Crisp


2 tbs.  granulated sugar
1 tbs.  Bob’s Red Mill 1 to 1 Baking Flour
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
6 medium tart cooking apples, peeled and sliced (6 cups)

Crumble Topping:
2/3 c. brown sugar
1/2 c. Bob’s Red Mill 1 to 1 Baking Flour
1/2 c. Quick cooking oats
3/4 tsp. cinnamon
1/4 tsp. ground nutmeg
1/3 c. butter
1/2 c. chopped pecans

Caramel Sauce:
1 c. packed brown sugar
1/2 c. heavy cream
4 tbs. butter
pinch of sea salt
1 tsp. vanilla

Caramel Sauce:
Melt butter in saucepan, add brown sugar, cream and salt.  Cook over medium heat for about 7 minutes stirring constantly.  Remove from heat and add vanilla.  Return to heat and cook another few minutes to thicken a bit more.  Take off from heat and pour into jar.  (Makes about 1 1/2 c.) 
  • Heat oven to 375°F. Spray bottom and sides of 8-inch square baking dish with cooking spray. In small bowl, stir together 2 tablespoons granulated sugar, 1 tablespoon flour blend, the cinnamon and nutmeg. In large bowl, toss apples with sugar mixture; transfer to baking dish. Pour 1/3-1/2 c. caramel sauce evenly over apples.
  •  In medium bowl, stir together flour, brown sugar oats, cinnamon and nutmeg. Cut in cold butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions) until mixture looks crumbly; stir in pecans. Spoon evenly over caramel and apples.
  •  Bake 30 to 40 minutes or until topping is golden brown and apples are tender when pierced with fork. Serve warm with ice cream, if desired.

    (NOTE:  Sam’s club has the Bob’s Red Mill 1 to 1 flour for around $5.00 per 5 lb. bag, which is really a great deal.)

Have a sweet day,

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