Call me a rebel. For many a holiday dessert, we make apple crisp. This past Thanksgiving, I was sort of in the mood for pumpkin pie. I decided this on Thanksgiving morning. Making a pie crust needs a bit of forethought, in my opinion. Casting about my kitchen, my eyes landed on the box of Trader Joe's gluten-free Pumpkin Pancake mix. Aha! Perhaps I could get that pumpkin hankering taken care of by combining the two concepts!
In my world, I frequently base decisions after answering this question: "What's the worst that can happen?" In this case, it would be that the gluten-eaters would eat the other desserts offered and I would pick the topping off of baked apples. This was a risk I could live with. Nothing ventured, nothing gained, right?
In my world, I frequently base decisions after answering this question: "What's the worst that can happen?" In this case, it would be that the gluten-eaters would eat the other desserts offered and I would pick the topping off of baked apples. This was a risk I could live with. Nothing ventured, nothing gained, right?
Ingredients:
6 apples peeled & cut up
1/2 cup Trader Joe's Gluten-free Pumpkin Pancake mix
1/3 cup brown sugar
1/4 cup butter
Directions:
Place the cut-up apples in a baking dish. In a separate bowl, combine the mix, brown sugar and butter, using a pastry and dough cutter, a knife and fork or your fingertips, working it lightly so that it doesn't become oily. Spread over the apples. Bake at 350 for 40 minutes.
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