and i just thought, you could walnut halves which would be way less likely
to sink. Lee
"Ozgirl" > wrote in message
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>
>
> "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.