any of what you propose is good to me, also there are gluton free oats which
you might consider, Lee
"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

"Storrmmee" > wrote in message
...
> any of what you propose is good to me, also there are gluton free oats
> which you might consider, Lee

I make apple crisp with that. Just sub in the GF oats and some rice flour,
either brown or white. Also use coconut oil in place of butter or
margarine. A bit of cinnamon. But a ton of brown sugar. That's the rub.
Without the sugar the crisp part won't get crisp.

I have pretty much had to stop making the crisp because we will eat too much
of it. Now I just do either fried apple slices (with peel) or whole baked
apples with a cinnamon stick inserted in each. Angela likes those. She
doesn't like nuts but is getting better. Once in a while she will eat
something with nuts. And she likes one kind of Lara bars. But mostly she
won't eat nuts.

i like that baked apple idea, Lee
"Julie Bove" > wrote in message
...
>
> "Storrmmee" > wrote in message
> ...
>> any of what you propose is good to me, also there are gluton free oats
>> which you might consider, Lee
>
> I make apple crisp with that. Just sub in the GF oats and some rice
> flour, either brown or white. Also use coconut oil in place of butter or
> margarine. A bit of cinnamon. But a ton of brown sugar. That's the rub.
> Without the sugar the crisp part won't get crisp.
>
> I have pretty much had to stop making the crisp because we will eat too
> much of it. Now I just do either fried apple slices (with peel) or whole
> baked apples with a cinnamon stick inserted in each. Angela likes those.
> She doesn't like nuts but is getting better. Once in a while she will eat
> something with nuts. And she likes one kind of Lara bars. But mostly she
> won't eat nuts.
>