Being one who is gluten intolerant, I have to constantly search for substitutes for my favorite foods. I love apple pie - actually I love fruit pies better than cake, but it is very difficult to find something I like in the gluten-free category.

I found a recipe for Apple Crisp - actually several recipes. Some of them I didn't have all the ingredients for because when you cook with gluten free flours, you have to have certain additives that help make the texture more like wheat flour. I tend to do a bit of experimenting, since I am still learning what works and what doesn't.

Like this morning, I tried making sugar cookies. They turned out a bit crunchier than I wanted, and they tasted a bit like my mom's tea cakes. Not bad, but still not what I wanted. They will go well dunked in coffee next week for breakfast, but I wouldn't win any contests with them.

So, tonight I am trying a new concoction that is my version of Apple Crisp. Tomorrow is Valentine's Day and I want a special dessert that I can share with my sweetie.

Here goes:

Sandra's Yummy Apple Crisp

Filling:
6-8 Granny Smith apples, peeled, cored and sliced thin
1 t cinnamon
1/2 t ginger
1 t nutmeg
3 T lemon juice
1/2 c white sugar
1/2 c brown sugar
3 T corn starch

Topping:
1/4 c softened butter
1/2 c ground pecans
1/2 c Bob's Red Mill GF Pancake mix
3 T sugar
2 T brown sugar
1 t cinnamon
1 t nutmeg

Preheat oven to 375 degrees.
Put apple slices in a bowl and sprinkle with the lemon juice, mix well.
Add sugars, cornstarch and spices. Mix well.
Lightly butter large baking dish and pour in apple mixture.

For topping, add butter, nuts, flour and spices together. Mix until crumbly and sprinkle evenly on top of apple mixture.
Bake for 30-40 minutes. Cover with foil in the last 10 minutes if the topping begins to brown too quickly.
Cool slightly, then serve over GF ice cream.

Enjoy!!!