Gluten Free Cornbread

We like a sweeter cornbread, so this is doused in warm butter and honey. Tonight we had chili and cornbread because it is my husband's favorite. If you haven't seen Rachel Ray's beer chili recipe, check it out- it's amazing. I only had Bud Light and not a stout beer, but it was still great. Back to the cornbread...SO good. It is VERY difficult to tell this is gluten free. Our kids

fight over this, which means you definitely need to try it!

Gluten Free Cornbread

1 cup Jules or other all purpose gf flour

3/4 cup cornmeal

3 T. sugar

2 1/2 t. baking powder

3/4 t. salt

1 T. butter

2 beaten eggs

1 cup milk

1/4 cup butter-melted

1. Preheat oven to 400 degrees

2. Mix dry ingredients and whisk

3. Mix eggs, milk and 3/4 c. melted butter

4. Mix dry ingredients slowly into wet ingredients until just mixed-do not over stir

5. Place the 1 T. butter in your round baking dish and place in hot oven until butter is melted (about 1 minute)

6. Pour batter into buttered round pan

7. Bake 15-20 min. or until a toothpick comes out clean!

***I don't recommend using any type of electric mixers...Wooden spoons and spatulas work great and prevent over-mixing which just gets you heavy brick-like baked goods.

This delicious recipe comes from http://glutenfreemommy.com/

GF Cinnamon Rolls

I think it's the same for all of us. We walk past Cinnabon in the mall and immediately start salivating. What is it with the smell wafting out? Butter, cinnamon, frosting, puffy, soft bread...Take your pick. Last week we passed by Cinnabon and my GF husband almost wept. So I was determined to make a gluten free cinnamon roll that was at least par with Cinnabon. No small feat. This is my very first attempt at GF cinnamon rolls. I think they turned out perfectly! The ONLY thing I would have done differently is to bake them in a smaller pan so they are all touching and kind of bake together. Mine turned out great for making individual servings all perfectly rounded. This is a great recipe and definitely worth the different steps.

I like to use saran wrap to roll out gf dough so it doesn't get sticky.

Then you can also use the saran wrap on the bottom to roll the dough.

Here the rolls have doubled in size and are ready to bake. I let them sit for about an hour and a half. Again, next time I'll use a smaller pan so they grow together more.

This is why you flip the pan out onto your serving platter...The gooey stuff stays on top and dribbles down over the rolls.

They smell this good while baking.

Recipe for GF Cinnamon Rolls

ROLLS:

1/4 c. water (warm for proofing yeast)

1 T sugar

1 pkt. yeast

1 t. vanilla

1 t. salt

2 eggs

4 T. melted butter

3/4 c. milk

3 c. GF flour ( I prefer Jules)

1/4 t. baking powder

1/4 t. baking soda

***All items should be at room temp.

FILLING:

4 T. melted butter

1 c. packed brown sugar

2 1/2 T. cinnamon

FROSTING:

3 oz. cream cheese

1/4 c. butter

1 1/2 c. powdered sugar

1/2 t. vanilla

1/8 t. salt

THE HOW TO:

1. Proof the yeast in warm water with 1 T. sugar about 5 minutes or until good and frothy

2. In small bowl whisk together flour, baking soda and baking powder

3. In large mixing bowl, beat vanilla, salt, eggs, melted butter and milk

4. Add yeast mixture, scraping down sides

5. Add flour mix little by little until all incorporated

6. Line counter top with layer of saran wrap and spray with PAM

7. Dough in center and use hands to flatten out, then place second sheet of saran wrap on top and roll into a 10"x 18"-ish rectangle

8. Remove top layer of saran wrap (you may not even need it if the dough isn't sticky) and spread with the 4 T. melted butter for the filling.

9. Mix the brown sugar and cinnamon together in a small bowl and sprinkle over the dough

10. Begin rolling on one end of the dough by pulling up the saran wrap under the dough and helping it along.

11. Slice in 8-10 equal pieces and place in a greased baking dish.

12. Cover with saran wrap and place in a warm place to allow the dough to rise. It should double in size.

***Can also put pan into fridge at this point to bake the next day.

13. Bake at 350 degrees for 25 minutes or until the top and bottom are golden

14. Flip out the entire pan onto a serving platter to allow the cinnamon sugar that has run out to coat the top.

15. Mix up the frosting by blending all together and spread on rolls. You can let them cool first or just glop it on the hot rolls. Either way it's Heaven!

Hope you Enjoy!

GF Orange Chocolate Cake

Hello again! I promise this blog is still alive. Life has been crazy

for the last couple of months. I really haven't tried any new GF

recipes up until tonight-I've just been resurrecting oldies. But

thanks to one of my bests, Stacy, (see photo at bottom) for sharing

this fabulous recipe with me, I have gotten back on the bloggin' wagon.

This orange chocolate cake is in one word Fabulous. It also calls for a

crazy amount of orange that will have you going "Whaaaaat?", but

trust the recipe-it tastes delish! If you are a fan of orange and

chocolate together, then this recipe is for you. Try it out for

a dinner party because you can sure fancy it up. Unfortunately I had

to frost it (read glue it) with chocolate after I accidentally dropped the thing and

it split in two. Still delicious. My very discerning crew gobbled it up! Thanks Stace!

The first thing you do (like 2 or 3 hours before you plan on baking) is

boil 2 large oranges or 3 cute clementines in water for 2 hours. That is

a WEIRD thing to do with oranges!!! Stay with me.

Aaaaand, then you pulverize those softened oranges in your food

processor. Peel, pith, juice, everything. (But the seeds). We are

talking serious orange flavor here.

The bulk of the batter is made up of almond flour. It adds a smooth,

nutty flavor to the chocolate. We have a lot of nutty around here.

Moist, firm, smooth orangy-chocolatey goodness. Enjoy!

Stacy and I with our crew in Portland, Christmas 2010. Love ya Stace! (I told you

I was kidding about posting a picture of you 8 months pregnant!)

Recipe for GF Orange Chocolate Cake

2 oranges

6 eggs

1 heaped tsp baking powder

1/2 tsp baking soda

2 cups ground almonds

1 1/4 c. superfine sugar

1/2 c. unsweetened cocoa

Put whole oranges in a pan and fill with water. Bring to a boil, cover and simmer for 2 hours or until soft. Drain and once cool, slice and remove any big seeds/ends. Once completely cooled, place in food processor (the whole orange...peel, pith and all) and pulse. Add eggs, baking powder, baking soda, almonds, sugar and cocoa and process until smooth. Pour into greased 8" spring form pan and bake in 350 degree oven for an hour. Check after 45 minutes, as the top tends to be done but center needs a bit more time. Put piece of tin foil over cake and continue to bake until tester comes out clean. Dust with powdered sugar or orange peel, if desired.

***Stacy recommends drinking red wine with this dessert. I concur.

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.

GF Banana coconut crumble muffins

These "muffins" turned out really good. They are "muffins" because they are almost cupcakes. What is the difference anyway? These are made with butter and sugar, but I feel like the bananas and coconut add a little fiber and nutrition-so that's why they are "muffins". Once again, I'm amazed at how awesome Jules GF flour is. I was expecting flat-tops and I got puffy little mounded muffins! So cute! Jules has yet to disappoint.

By leaving some of the banana diced instead of mashed, you get little chunks of yummy banana in every bite.

Recipe for GF Banana coconut crumble muffins

Preheat to 350-Makes 12 muffins

Crumble-Mix with a fork until crumbly-set aside

1/3 c. brown sugar

1/4 c. Jules or other all purpose GF flour

1/4 c. coconut

1 T. melted butter

Whisk in small bowl

1 1/2 c. Jules or any All purpose GF flour

3/4 t. baking soda

1/2 t. salt

1 1/2 t. cinnamon

Mix in large bowl

1 1/2 t. vanilla

2/3 c. sugar

1 lg. egg

Add (whisk-in) to wet

6 T. Slightly cooled melted butter (not too hot or it will cook the egg)

Add gently to wet

1 c. or 2 mashed ripe bananas

1 diced banana (in chunks)

Optional add-ins

1/4 c. coconut

1/4 c. chopped walnuts or other

Mix dry into wet with a spatula, do not over mix

Fill muffin liners about 3/4 full

Drop crumble mix on top of each uncooked muffin

Bake 20-25 min. or until a toothpick comes out clean!

Summer Dessert: BBQ Brandied Peaches 'n Cream (GF of course!)

I know! Peaches on the BBQ! What a delicious and easy way to use those tasty summer peaches. I was trying to come up with a gluten free dessert to make for Matt's parents who are in town. I thought about a cobbler, a pie or even a crisp. Then I thought about how much work I would have to do to make batter or dough. But since it took me so long to look up recipes, I had basically timed myself out of being able to make anything. Then I saw this recipe on Food Gawker. Of course I made a few changes, because I'm lazy and forget what I'm supposed to do. The peaches were really good and better topped with Haagen Dazs. (Isn't everything?)

First you slice the peaches in half and remove the pit. Then you dip them face down in a mixture of brandy and honey, then dip them into a mix of brown sugar and cinnamon. This is the peaches ready for the grill.

Here are the peaches post-grilling ready for ice cream. Aren't they pretty?

BBQ Peaches: How To

There really isn't a recipe per se, just ingredients thrown together. Here's what I did:

Drizzle on a plate: Honey and Brandy- enough to coat the face of all your peaches

On another plate: 1/4 cup brown sugar mixed with 1 t cinnamon.

Dip halved and pitted peaches into honey mix then brown sugar.

Make sure grill is REALLY clean. You don't want old charred chicken bits sticking to the peaches! Then spray PAM so they don't stick.

Grill peaches face down first for 3-4 minutes (depending on how ripe your peaches are)

Flip over and grill face up for another 3-4 minutes or until a knife easily drops through. You want it soft enough to eat with a spoon. We had our grill at about 350-375.

Sooo good with vanilla ice cream! Enjoy!

Jules All Purpose Gluten Free Flour

I can't believe I haven't done my Jules post yet! I meant to do this a month ago. I've been using this miraculous flour without giving credit where it is due. Here it goes!

I used to be a Better Batter disciple. It was the first all purpose baking powder I tried after being really disappointed by Bob's Red Mill. And I tried Bob's after baking from scratch with 5 different flours with less than inspiring results. So, I'm using Better Batter and it is great. But it is still missing the texture of wheat flour. So baked goods are just slightly off. Then one day I'm searching my GF sites and I was drawn to the fun, whimsical packaging of Jules. I decided to order some and give it a whirl. I did my shake test before opening it to test the grittiness. It didn't sound like sand being shaken in a bag! This flour is soft and fluffy! Seriously, it's hard to tell it is gluten free. It truly can be substituted 1:1 in most any recipe. There is NO after taste, NO grittiness, NO brick-like heaviness. Just light, fluffy baked goods. You do need to practice GF baking tips like not over-mixing and always whisking or sifting, but beyond that it is pretty awesome!

I am a fan of not having to purchase 5 different flours/starches/xantham gum to create usable GF flour. Jules makes it so easy and it honestly tastes delicious. Ok, that is my Jules post. Please buy this product for your GF baking because you owe it to yourself or whomever you bake GF for, to EAT GOOD FOOD. Happy baking!

Gluten Free Sandwich Bread/Parmesan Grilled Cheese

We have been craving really good grilled cheese for awhile so I thought I would try making sandwich bread. It was really easy and tasted soo good. Much better than the loaves I have been buying at the store. When you buy GF bread at the store it is heavy, brick-like and crumbly. Not very inspiring. This bread came out light and chewy and tasted delicious when brushed with butter (obviously) and sprinkled with parmesan before grilling. We also had it toasted with jam this morning. No need to miss good bread anymore. I will be making this a lot!

Recipe for GF Sandwich Bread

Prepare 8"x 4" bread pan with Pam spray or line with parchment paper (I prefer to line with paper for ease of removal)

Proof

1 pkg. yeast

2 T. Sugar

1 cup warm water

Sift in small bowl

2 1/2 cups Jules or any all purpose flour

1/4 cup buttermilk or skim milk powder

1 1/4 t. Salt

Mix in lg. bowl (blend well)

2 t. cider vinegar

2 T. Olive Oil

2 eggs

2 egg whites

Add yeast mixture to wet ingredients

By Hand

Mix dry into wet gently, not over mixing

Lumps are okay

Rise

In a warm location for up to 45 minutes or until dough reaches top of bread pan; it won't rise much more in the oven so be sure it at least doubles before baking.

Bake

350 for 35-40 minutes or until it sounds hollow when tapped.

Slice while still warm. Can be sealed up and saved in fridge or frozen.

Gluten Free Raspberry Lemon Bars

It's hard to believe these are gluten free. Seriously. Jules GF Flour is so good it might as well be wheat flour. I didn't even add an egg to the shortbread and it holds together perfectly. This is my Grandma's recipe for lemon butter snow bars that I decided to throw a little raspberry in, just to switch it up a bit. I made these for a tennis team party because they are so pretty! Nobody there is even gluten free, but this flour just tastes better than regular flour to me. And it is so much better for you! Try these, you won't be sorry!

Grandma's Recipe for Lemon Butter Snow Bars

CRUST:

1/2 c. butter

1/4 c. sugar

1 1/3 c. All purpose GF or regular flour

Mix by hand or in blender on low until crumbly, press into ungreased 8" sq. pan ( I line with parchment paper so it is easier to remove). Bake at 350 for 18-20 min. or brown on edges.

Filling:

2 Eggs

2 T. GF Flour

3 T. Freshly squeezed lemon juice

3/4 c. sugar

1/4 t. baking powder

**3-4 T. seedless raspberry preserves-swirled around. (optional)

Mix with blender until smooth and pour over crust...Bake at 350 18-20 min. Sprinkle with powdered sugar after it has reached room temp. and cut. It is easier to cut when at room temp. before chilling.

Yummy!

Gluten Free Focaccia Bread

Thought I would try another GF bread adventure last night and it actually turned out fabulous. I had this idea of eating lightly broiled focaccia, brushed with olive oil, and sprinkled with sea salt, cracked pepper and herbs. Sometimes I'm disappointed but this time I wasn't. The texture was spot-on, the crust crispy and the flavor was huge. I adapted this recipe from the Gluten Free Goddess but of course switched out her flours for Jules All Purpose GF Flour.

I sliced the baked wedges in half and brushed them with EVOO, and broiled them a minute or so until the top was crispy. We dipped them in oil and vinegar, and ate some topped with tomatoes and parmesan. Lots of options for the easy easy easy bread!!!

*** PS...This is another recipe that does NOT taste GF. Nobody will know.

Turn on the oven briefly- to warm it- then turn it off.

Whisk together these dry ingredients in a large mixing bowl:

2 1/2 cups All Purpose GF Flour (recommend Jules or Better Batter)
2 teaspoons xanthan gum (Not needed if using Jules or BB)
1/ 1/4 teaspoon sea salt
1 teaspoon dried minced onion
1/2 teaspoon garlic powder
2 teaspoons dried thyme
2 teaspoons dried basil

Proof the yeast in a large glass measuring cup:
Add 1 tablespoon instant dry yeast- or rapid yeast to:
1 1/4 to 1 1/3 cup warm water (at 110 degrees F)
A pinch of raw sugar

When the yeast is poofy, pour the mixture into the dry ingredients and add:
4 tablespoons extra virgin olive oil
1 tablespoon honey or raw agave nectar (this helps bind and keep texture moist)
1/2 teaspoon mild rice vinegar or lemon juice
1 egg whisked

Stir to combine. The dough should be sticky- it doesn't really feel like typical wheat bread dough-

more like a thick muffin batter. Scoop the dough into a 9-inch, greased cake pan dusted with

cornmeal. Using wet hands pat and shape the dough into a rounded loaf. Sprinkle with extra herbs and a little sea salt.

Place the pan into the warm oven and allow it to rest and rise for 20 minutes or until doubled.

Turn on the oven to 400 degrees F. Set the timer for 10 minutes, then turn oven down to

350 degrees F for another 12-15 minutes. Bake until golden and firm. If you thump it it should sound hollow.

Remove from the pan as soons you can and cool it on a wire rack. Slice with a sharp bread knife.

Makes 8 wedges. If you bake at a lower altitude, or you use eggs, the loaf might be done sooner- closer to 22 to 25

minutes. Keep an eye on it.

Source: glutenfreegoddess.blogspot.com

Gluten Free Hostess Cupcakes!

Beware: These are extremely rich, sweet, chocolatey, creamy, fattening...

Homemade Hostess Cupcakes

(adapted from Food Network magazine, modified for gluten free by me)

For the Cupcakes
1 & 1/4 cups GF All Purpose Flour ( I used Jules)
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon coarse salt
1 & 1/4 cups granulated sugar
4 ounces unsweetened chocolate, chopped
1 stick unsalted butter, cut into pieces
2 teaspoons pure vanilla extract
2 large eggs, lightly beaten

For the Filling
4 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
2 teaspoons pure vanilla exrtact
3 tablespoons heavy cream
1 cup marshmallow creme (I didn't have any so I melted marshmallows instead)

For the Ganache
6 ounces bittersweet chocolate, chopped ( I used milk chocolate instead)
1/2 cup heavy cream
1 tablespoon unsalted butter
2 teaspoons pure vanilla extract

For the Icing ( I used store-bought icing tube)

1 stick unsalted butter
1 & 1/2 - 2 tablespoons milk
2 cups powdered sugar

1/4 tsp vanilla

Position a rack in the center of the oven and preheat to 350. Place paper liners in muffin tin for about 20 cupcakes.

Prepare the cupcakes: Bring the sugar and 1 cup water to a boil in a saucepan, stirring until the sugar dissolves, about 3 minutes. Pour into a large bowl; add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla.

Sift together the flour, baking soda, baking powder and salt in a bowl.

Using a mixer, beat the eggs into the chocolate, then mix in the dry ingredients.

Divide the batter evenly between the prepared pans (about 1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pans for about 25 minutes, then transfer cupcakes to a rack to cool completely.

(They will sink in the middle...they'll puff up when filled later)

For the filling: Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside or refrigerate.

For the ganache: Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.

Spoon the filling into a pastry bag with a medium star tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). (It's OK if some of the filling peeks out, it will be covered by the ganache.)

Spoon a little ganache on each cupcake and lightly spread with an offset spatula or a knife. Chill for at least 15 minutes.

Meanwhile, prepare the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners’ sugar until smooth, adding more milk if needed. Spoon into a pastry bag with a small tip;pipe onto the cupcakes to decorate.

(I copy n pasted these directions from www.bakeat350.blogspot.com)

Gluten Free Cherry Crumble Cake

I needed cake today. That's all. I LOVE cherries and always keep a can of my favorite Oregon Tart Cherries in the pantry. When I found this recipe, I loved the combination of the streusel crumble topping with the moist cherry cake. Of course it is not written for Gluten Free, but it called for 2 eggs and sour cream which means it will translate very well to GF. Moist=good. I need a separate post to introduce MY NEW GLUTEN FREE ALL PURPOSE FLOUR DISCOVERY, but I'll tell you now, her name is Jules and she is my hero. This flour is ridiculously good. I might even have to say good bye to Better Batter. It looks different, feels different and bakes LIKE THE REAL DEAL, people. More on Jules later, I promise.

Here we are cooling off, and don't think those crumble bits dripping over the edge stayed there long. MMmmmmmm, or so Maddie told me. This cake could also be a tasty coffee cake for a brunch with the streusel topping. Maybe a different fruit? Peaches? I'm rambling. Enjoy!

Recipe for GF Cherry Crumble Cake

CAKE:

6 T. Butter-softened

3/4 Cups Sugar

2 Lg. Eggs

1 1/2 t. Vanilla Extract

1/2 t. Almond Extract

3/4 Cups Sour Cream

1 1/2 Cups [All purpose GF flour of choice, or regular flour)

1 t. Baking Powder

1/4 t. Baking Soda

1/2 t. Salt

1 Cup Cherries tossed with 2 T. flour

Topping

6 T. Butter-softened

1/4 Cup Brown Sugar

1/4 Cup Sugar

3/4 Cup GF Flour

1 t. Cinnamon

1/4 t. Nutmeg

1/8 t. Salt

Directions: (Preheat to 350)

Cream

Butter and Sugar for cake and mix in eggs one at a time until smooth.

Mix vanilla and almond extracts and sour cream into butter mixture.

Whisk

In a separate bowl whisk together dry ingredients

Mix dry into wet until JUST blended.

Fold in cherries coated in flour with a spoon.

Spread into a greased 9" cake pan. (I like to put parchment paper in the bottom for a clean slice)

For Topping: Mix all ingredients with a pastry blender and using fingers, crumble the mixture on top of the cake.

Bake at 350 for 45-50 minutes or until a toothpick comes out clean!

Gluten Free Apple Crisp

Sometimes you feel like having apple pie, but you are just too lazy to make the pie dough. That's when I love apple crisp...So quick (after peeling and slicing apples) and tastes as fulfilling as a big slice of apple pie. Plop a scoop of vanilla ice cream on the side and it's pretty much as good as it gets! This is my favorite "crisp" recipe and works for any kind of fruit crisp. (See blueberry crisp recipe). Substitute the flour for regular or any general baking GF flour. Happy summer!

Recipe for Apple Crisp (GF)

4 peeled and sliced Granny Smith apples

1/2 tsp. cinnamon

Toss together in separate dish and pour into greased pie or 8x8 pan

3/4 Cups Better Batter

3/4 Cups packed Brown Sugar

6 T Butter

Combine with a pastry blender until pea-sized crumbles result and dry fully incorporated

1/2 Cups Oats

1/2 t Cinnamon

Blend oats and cinnamon into crumble mixture. Pour on top of apples and pat down. Bake at 350 for 35-40 minutes. Crisp will be golden and crispy on the edges.

This tastes amazing with ice cream!