Apple Crisp, Again

By awright0511

Ingredients

• 5 to 6 apples, peeled, cored, and sliced thinly (Empire are my favorite, but any baking apple will work)
• 1 teaspoon ground cinnamon, plus more for dusting
• 1 cup plus 2 tablespoons sugar divided, plus more for dusting
• 2 1/2 teaspoons pure vanilla extract, divided
• 1 stick plus 2 tablespoons (10 tablespoons) unsalted butter, at room temperature
• 1 extra-large egg, lightly beaten
• 1 1/2 cups all-purpose gluten-free flour (I use Better Batter)
• 1/2 teaspoon xanthan gum (omit if using Better Batter)
• 1/2 cup gluten-free oats (can be replaced by an additional 1/4 cup all-purpose gluten-free flour)
• 1 cup chopped pecans, walnuts, or slivered toasted almonds (optional)

Details

Servings 6

Preparation

Step 1

Preheat your oven to 350 degrees F. Grease a 9-inch pie plate with unsalted butter and set it aside.
To make the filling, combine the apples, 1 teaspoon ground cinnamon, 2 tablespoons sugar and 1/2 teaspoon vanilla in a medium-sized bowl, and stir the combine well. Place the apple mixture in the prepared pie plate, piled toward the middle of the plate.
To make the topping, in a large bowl, blend the butter and 1 cup sugar until light and fluffy. Add the egg and 2 teaspoons vanilla and blend well. Add the flour, xanthan gum, and oats, and beat the batter well until it becomes thicker and a bit more elastic. Add the (optional) nuts, and stir to distribute them evenly through the dough. The mixture should be very thick. Cover the apples with the topping, spreading it evenly with wet hands. Cover the pie plate with foil, place it in the center of the preheated oven, and bake for 35 minutes. Remove the foil and bake for another 10 to 15 minutes, until the topping is lightly golden brown. Sprinkle with extra cinnamon and sugar while still hot from the oven.
Cool at least 20 minutes before slicing into wedges and serving. Serve warm.