Gluten Free Dutch Apple Pancake

Recipe for Gluten Free Dutch Apple Pancake

4 eggs

1 cup milk

2/3 cup flour (Use Jules or other GF all purpose flour for gluten free)

6 tblsp. butter, divided

3 tblsp. sugar

1/2 tsp. vanilla

1 apple or pear, peeled, cored and thinly sliced

1 lemon

2 tblsp. confectioner’s sugar

Preheat the oven to 375 degrees.

Add the eggs, milk, flour, 4 tablespoons melted butter, sugar and vanilla to a blender. Blend until well mixed.

Melt the remaining two tablespoons of butter in a heavy, cast iron skillet over medium- high heat. Add the apple slices and stir to coat with the butter. Pour in the batter and transfer immediately to preheated oven.

Cook for approximately 35 minutes or until edges have puffed up and are golden brown. Remove from oven. Sprinkle with lemon juice and dust with confectioner’s sugar. Serve immediately.

Enjoy!

Thanks to: Never Enough Thyme http://www.lanascooking.com

Mini cherry crumbles-Gluten Free of course!

Aren't these mini crumbles cute? These are for dessert tonight and I think they might need

a scoop of vanilla ice cream on the side. They were super-easy to make, and if you have Jules

Gluten Free Flour or another all-purpose flour you are set!

The filling goes in the shells after they have cooked 10 minutes and then the remainder

of the crumble goes on top of the cherries. They cook another 15 minutes. Be sure to spray

cupcake tins first with PAM and they will scoop right out after they have cooled.

RECIPE FOR GLUTEN FREE MINI CHERRY CRUMBLES

Preheat oven to 350 and grease muffin tins

1 can cherry pie filling or other fruit filling

Mix:

1 t. cinnamon

1/2 t. salt

1/2 cup brown sugar

1 cup GF or regular flour

1 cup oats

Add:

6 T. melted butter and stir

Press enough crumble into the bottom and sides of about 9 muffin cups

and leave a little crumble to sprinkle on the top of the cherries

Bake at 350 for about 10 minutes then spoon your filling into each shell and

sprinkle the remaining crumble on top of each cherry mound

Bake again for 15 minutes or until the top is golden

Let cool for 20 minutes in tins, then cut around outside with a knife and

carefully remove to a cooling rack.