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