"W. Baker" > wrote in message
...
> OK, I need some help here. I am to make dessert for Thanksgiving. I
> usually make a one crust, no sugar added, apple pie(cobbler?) having
> only
> the crisp top crust. This year my gluten sensitive cousing will be
> joining us so I am working on a plan to make the usual apple filling,
> but
> no crust, just sprinkling some finely chopped walntus(not ground). I
> am
> worried thatthey wil just sind to the bottom. I have thought of
> baking
> the apple filling (covered with foil) and then removing the cover an
> putting the nuts on and lettin them toast. Perhaps I should simply
> tost
> the nuts sparately and then put them on before serving or after the
> filling is out of the oven and cooling. I am not making a Brown Betty
> toopping wich usualy had flour or oatmeal or both along with some
> nuts,
> just kind of a top nut crust(which might require finer nut pieces,
> easy
> to do in the food processor. Should I simply kind of pack the nuts on
> top
> of either the raw or baked filling?
>
> Any thoughts out there?
>
> Wendy

Chopped walnuts shouldn't sink anymore than a regular crumble. How about
adding some almond flour with butter, cinnamon and chopped walnuts (in
place of oats) plus a bit of sweetener so its more like a regular
crumble topping. Can you get granular sweeteners there? That would
probably be best for the texture.