Gluten-Free Apple Crisp

prep: 20 minutes

bake: 15 to 20 minutes

serves: 8

you’ll need…

5 cups apples peeled and cut into ½ inch pieces (about 4 apples)

2 tablespoons corn starch

1¼ cups non-contaminated gluten free oats (plain, not flavored), uncooked

½ cup brown sugar

1½ teaspoon cinnamon

¼ cup butter, melted

let’s get to it…

Heat the oven to 375°F. Grease a shallow pie plate.

Toss the apples and cornstarch together in a large bowl. Pour into the pie plate.

Mix the oats, brown sugar, cinnamon and melted butter together until crumbly.

Sprinkle crumbly mixture on top of the apples and pat down.

Bake for 20 to 25 minutes or until oats are crispy and brown. Cool for 5 minutes before serving.

cooking know how…

Blueberries, blackberries, raspberries and peeled and sliced peaches are a great substitute for the apples.

Don’t use frozen fruit or the crumble will be too watery.

Cherry Pie Ice Cream 

prep: 1 hour
freeze: 4-5 hours

serves 8

for the ice cream you’ll need…
2 cups whole milk, divided
1 tablespoon plus 1 teaspoon conrnstarch
3 tablespoons cream cheese, softened
⅛ teaspoon sea salt
1¼ cups heavy cream
⅔ cup sugar
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1 can (21 ounce) cherry pie filling

for the streusel you’ll need…
½ cup light or dark brown sugar
1 cup flour
½ teaspoon cinnamon
¼ pound (1 stick) butter, chilled and cut into ½-inch cubes

let’s get to it…
Whisk 2 tablespoons milk and the cornstarch in small bowl; set aside. In medium bowl, whisk the cream cheese and salt until smooth; set aside. Fill a large bowl ice and water.
Boil the remaining milk, cream, sugar, corn syrup and vanilla in a large saucepan on medium high heat for 4-minutes. Remove from heat and whisk in the milk and cornstarch mixture. Return to heat and boil for 1 minute until slightly thickened. Remove from heat.
Whisk the hot mixture into the cream cheese until smooth. Pour mixture into a 1-gallon Ziploc freezer bag and seal tightly. Submerge into the ice and water and chill 30 minutes to 45 minutes.
Pour the chilled mixture into a frozen ice cream canister or machine and spin until thick and creamy. When thick and creamy, stir in the cherry pie filling. Spoon ice cream into a storage container, press a piece of parchment paper directly on the ice cream and freeze for at least 4 hours.
Place oven rack in the middle of the oven. Heat oven to 350°F.
Mix the sugar, flour and cinnamon until blended. Quickly rub the butter into the flour mixture with fingers until the mixture looks like coarse sand.
Spread mixture on an ungreased baking sheet. Break up any large pieces. Bake for 30 to 35 minutes, stirring occasionally so mixture doesn’t burn. Mixture should be toasted and brown. Cool at least 20 minutes.
Spoon ice cream into individual bowls. Sprinkle with struessel just before serving.

Cobb Salad inspired by The Hotel Bel Air’s Infamous Salad

prep: 45 minutes
cook: 30 minutes

serves 6

for the salad you’ll need…
1 large head of romaine lettuce, torn into bite-sized pieces
3 eggs, boiled and chopped
6 strips of bacon, cooked and chopped
3 boneless, skinless chicken breasts, cooked and chopped
3 to 4 tomatoes (depending on size) chopped
2 ripe avocados, peeled, pitted and chopped
1 half red onion, thinly sliced
1 cup crumbled blue cheese

for the Herb Vinaigrette you’ll need…
1¼ cup extra virgin olive oil
¼ cup white wine vinegar
¼ cup fresh lemon juice
1 shallot, finely minced
2 teaspoons Dijon mustard
1 teaspoon sugar
½ teaspoon salt
½ teaspoon pepper
2 tablespoon finely minced chives
2 tablespoon finely minced parsley

let’s get to it…
Wash the lettuce before beginning. Tear romaine lettuce in bite size pieces and place in a large salad bowl.
Place the chopped eggs, avocado, tomatoes, chicken, onion, bacon and blue cheese in even rows on top of the salad greens. Refrigerate.
Whisk the olive oil, vinegar, lemon juice, shallot, mustard, sugar, salt and pepper together in a medium bowl. Add the chives and parsley and whisk until well blended.
Pour about ½ of the vinaigrette over the salad and toss gently. Serve remaining vinaigrette with the salad.

Cook’s Tip: Use a blender to make the vinaigrette! Place the oil, vinegar, lemon juice, shallots, mustard, sugar, salt and pepper together in a blender container. Blend on High for 30 seconds. Add the chives and parsley and pulse 5 times until mixed.