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

"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.

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

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.
>

I would cook the pie first then add toasted nuts for the last 15 mins of
baking

KROM


"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

On 11/22/2011 1:47 PM, KROM wrote:
> I would cook the pie first then add toasted nuts for the last 15 mins of
> baking
>
> KROM
>
>
> "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



* Exported from MasterCook *

Apples, No Pie, a la Mode

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : desserts pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons butter
1 piece fresh ginger -- (1 inch) grated or minced
3 Golden Delicious apples -- quartered, cored and
sliced
2 teaspoons lemon juice
3 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg -- eyeball it
1 pint vanilla ice cream
1 canister whipped cream

Heat a skillet over medium to medium-high heat. Add the ginger and
apples to warm butter, squeeze a little lemon juice over the pan and
saute 4 to 5 minutes. Add brown sugar, cinnamon, nutmeg to the apples
and cook another 2 minutes. Spoon apples into dessert dishes and top
with ice cream and whipped cream. Garnish whipped cream with a pinch
more cinnamon or nutmeg

Source:
"Recipe courtesy Rachael Ray"

Leave out the ice cream and use parve whipped topping if you feel the need.



--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

it popped into my head this would rock if you used peaches, Lee
"Janet Wilder" > wrote in message
eb.com...
> On 11/22/2011 1:47 PM, KROM wrote:
>> I would cook the pie first then add toasted nuts for the last 15 mins of
>> baking
>>
>> KROM
>>
>>
>> "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
>
>
>
> * Exported from MasterCook *
>
> Apples, No Pie, a la Mode
>
> Recipe By :
> Serving Size : 4 Preparation Time :0:00
> Categories : desserts pies
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 3 tablespoons butter
> 1 piece fresh ginger -- (1 inch) grated or minced
> 3 Golden Delicious apples -- quartered, cored and
> sliced
> 2 teaspoons lemon juice
> 3 tablespoons brown sugar
> 1 teaspoon ground cinnamon
> 1/4 teaspoon freshly grated nutmeg -- eyeball it
> 1 pint vanilla ice cream
> 1 canister whipped cream
>
> Heat a skillet over medium to medium-high heat. Add the ginger and apples
> to warm butter, squeeze a little lemon juice over the pan and saute 4 to
> 5 minutes. Add brown sugar, cinnamon, nutmeg to the apples and cook
> another 2 minutes. Spoon apples into dessert dishes and top with ice
> cream and whipped cream. Garnish whipped cream with a pinch more cinnamon
> or nutmeg
>
> Source:
> "Recipe courtesy Rachael Ray"
>
> Leave out the ice cream and use parve whipped topping if you feel the
> need.
>
>
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.

Storrmmee > wrote:
: it popped into my head this would rock if you used peaches, Lee
: "Janet Wilder" > wrote in message
: eb.com...
: > On 11/22/2011 1:47 PM, KROM wrote:
: >> I would cook the pie first then add toasted nuts for the last 15 mins of
: >> baking
: >>
: >> KROM
: >>
: >>
: >> "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

Well, just to report what I did, but th eproof will be in the tastng this
afternoon.

I made my usual pie filling of sliced apples(assorted this time) adding
lemon juice, cinnamon(tons because the cinnamon was not stron-need a new
container ful)n Splenda to tastr and that's it. I put them into a
retangular pan covered with foil with one largish hole in the center(like
a well pricked pie crust) and baked about haof way. Removed the foil and
replaced with ton (about 3/4 lb over 5 lbs(raw weight) of apples of choped
walnuts that had been shaken with some cinnamon and Splenda). I then
baked it until the topping brrowned some and the apple seemed soft. I
will tell you tomorrow hw everbody reacted to it.

Wendy

it sure sounds good, Lee
"W. Baker" > wrote in message
...
> Storrmmee > wrote:
> : it popped into my head this would rock if you used peaches, Lee
> : "Janet Wilder" > wrote in message
> : eb.com...
> : > On 11/22/2011 1:47 PM, KROM wrote:
> : >> I would cook the pie first then add toasted nuts for the last 15 mins
> of
> : >> baking
> : >>
> : >> KROM
> : >>
> : >>
> : >> "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
>
> Well, just to report what I did, but th eproof will be in the tastng this
> afternoon.
>
> I made my usual pie filling of sliced apples(assorted this time) adding
> lemon juice, cinnamon(tons because the cinnamon was not stron-need a new
> container ful)n Splenda to tastr and that's it. I put them into a
> retangular pan covered with foil with one largish hole in the center(like
> a well pricked pie crust) and baked about haof way. Removed the foil and
> replaced with ton (about 3/4 lb over 5 lbs(raw weight) of apples of choped
> walnuts that had been shaken with some cinnamon and Splenda). I then
> baked it until the topping brrowned some and the apple seemed soft. I
> will tell you tomorrow hw everbody reacted to it.
>
> Wendy