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.

Rhubarb Pie with Vodka Crust

prep: 40 minutes, plus 1 hour resting in refrigerator

bake: 35 to 40 minutes

serves 8

for the vodka crust you’ll need…

2½ cups flour

2 tablespoons sugar

½ teaspoon salt

12 tablespoons (1½ sticks) cold unsalted butter, cut into ½-inch slices

½ cup cold solid vegetable shortening, cut into 4 pieces

¼ cup vodka, cold

¼ cup cold water

for the rhubarb filling you’ll need…

1¼ cups sugar

4 Tablespoons arrowroot (find it in the spice aisle of the grocery store)

¼ teaspoon salt

5 cups rhubarb, cut into ¼-inch pieces

2 teaspoons lemon zest

1 egg, beaten

1 tablespoon demerara sugar (optional)

let’s get to it…


Mix half of the flour, sugar and salt in a food processor for 2-seconds. Add the butter and shortening and pulse about 10 to 15 times or until the dough looks like cottage cheese and there is no loose flour. Scrape the bowl and then add the remaining flour and pulse 5 or 6 times. 

Remove the dough from the food processor and place in a medium bowl. Sprinkle the vodka and water over the dough and fold until the dough sticks together and all of the liquid is absorbed. Divide the dough into 2 balls and flatten into 2 4-inch disks. Wrap tightly in plastic wrap and refrigerate for 1 hour. 

While the dough is resting, mix the sugar, arrowroot and salt together in a bowl. Add the rhubarb and lemon zest and toss gently to combine. Set aside.

After the dough has rested, move oven rack to the lowest position and place a baking sheet on the rack. Preheat oven to 425°F.

Dust the rolling pin and work surface with flour. Remove one dough disk from refrigerator. Roll dough in a circle to a uniform thickness (about ⅛-to-¼-inch thick), about 1-inch larger than an upside down 9-inch pie plate. (Turn the pie plate upside down on the dough to measure it). Place rolled-out dough into pie plate and press gently into form of plate. Trim excess (but don’t throw it away!), leaving about ½-inch overhang.

Pour the rhubarb mixture into the pie plate.

Dust the rolling pin and work surface with flour one more time. Roll dough in a circle to a uniform thickness (about ⅛-to-¼-inch thick), about 1-inch larger than an upside down 9-inch pie plate. Cut out flowers or shapes with a small cookie cutter. Place second rolled-out dough on top of rhubarb mixture, being careful not to tear the dough where you made cutouts. Roll up and pinch the edges so you have a nice thick fluted edge (use the extra trimmed dough if necessary).

Brush half of the beaten egg on top of crust. Place the little cutout shapes on top of crust. Brush with remaining egg mixture and sprinkle with demerara sugar if using.

Place the pie on the preheated baking sheet and bake for 10 minutes. Reduce the heat to 350°F and bake for 30 to 40 minutes or until top is golden brown and the rhubarb is tender (poke a skewer through one of the holes in the crust to check). If crust browns too quickly, cover with a piece of foil. Remove from oven and cool on a wire rack at least 1-hour.

Butternut Squash and Caramelized Onion Tart

prep: 20 minutes
cook/bake: 90 minutes

serves 8

you’ll need…

2 tablespoons olive oil, divided

1 large onion, thinly sliced

3 cups butternut squash, cut into 1-inch pieces

1 refrigerated pie crust

1 box (5.2 ounces) Boursin cheese

2 eggs

½ cup milk

1 cup grated Gruyère cheese

salt and pepper to taste

let’s get to it…

Place oven rack in center. Heat oven to 425°F.

Heat one tablespoon of olive oil in a large skillet on medium heat. Add sliced onion and cook, stirring often, until golden brown, about 30 to 35 minutes. Season with salt and pepper to taste.

Meanwhile, while onions cook, toss squash in a large bowl with 1 tablespoon of oil. Spread squash on a baking sheet. Season with salt and pepper to taste. Bake 15 minutes (squash will NOT be cooked through); set aside to cool.

Press pie crust onto bottom of a 9-inch tart or pie pan. Line pie crust with a piece of parchment paper slightly larger than the bottom. Fill with pie weights. (Pie weights keep the bottom from puffing up or the sides from falling down.) Bake for 7 to 8 minutes. Remove from oven and cool.

Beat Boursin cheese, eggs and milk in a medium bowl until well blended; set aside.

Spoon sautéed onions and squash evenly onto bottom of pie crust. Pour Boursin cheese mixture on top of onions and squash. Sprinkle on Gruyère cheese.

Bake for 35 to 40 minutes, or until pie is golden brown and the center is set. Remove from oven and cool on a rack for 15 minutes before serving.