Gluten-Free Rosemary Apple Cranberry Crisp

If you follow me on Instagram, you know that it snowed at my dad's house on Christmas day. It's quite the rarity in Texas (and Georgia). So the day after Christmas, Dale and I woke up early to take a snowy walk before everything started to melt. It was beautiful and quiet and so so cold.

Part of my dad's land houses wild horses being broken for riding. They're all so majestic with hair-covered hooves, long manes, and feisty spirits. Seeing them run and play in the snow was nothing short of amazing.

See more photos from Texas here.

When we got back from Texas last Saturday, Dale and I headed to Pura Vida for a final dinner there. It closed as of the 31st and was our most favorite date spot with the best coconut steamed buns and sangria. I will miss it.

I must say, it was nice to return to my kitten and my bed and a bit of normalcy. Although I do miss Texas.

On New Year's Eve, we had dinner with some friends. It was a southern style potluck situation, and I was asked to bring dessert. Our friend who was hosting the party has Coeliac disease, so I wanted to make something gluten-free so that she too could have dessert!

I didn't want to totally cop out by making a custard or other item that would completely dodge the flour issue, but I also am not especially experienced in the area of gluten-free baking. So I went with something simple that also fit with the theme and could be served warm (nights are currently pretty cold in Atlanta). A crisp was the obvious choice!

I love the ease and comfort of a warm crisp for dessert. This one is no exception. The cranberries add the perfect tartness to the sweet apples and herby, crumbly topping. And drizzled with a little creme anglaise, this dessert is practically perfect.

Gluten-Free Rosemary Apple Cranberry Crisp
serves 8-10 people

For filling
10-12 oz. fresh cranberries, rinsed and picked over
2 - 2 1/2 lbs. apples, peeled, cored, and cut into 1/4-inch slices
juice of 1 lemon
133 g (2/3 cup) granulated sugar
28 g (3 Tbsp.) cornstarch
1 Tbsp. vanilla bean paste or 1 vanilla bean, scraped

For crumble topping
3/4 cup ivory teff flour
1/2 cup almond flour
1/2 cup plus 2 Tbsp. gluten-free rolled oats
1/4 cup light brown sugar
1/2 cup granulated sugar
1/2 tsp kosher salt
1 Tbsp. rosemary, finely chopped
zest of 1 lemon
113 g (1/2 cup) butter, melted

Preheat oven to 350 degrees F. Place cranberries and sliced apples in a large bowl. Squeeze in lemon juice and toss to coat. Add sugar, cornstarch, and vanilla and toss to evenly coat. Transfer to an 8x13 baking dish. Place dish on a baking sheet. Set aside.

In a medium bowl, mix together flours, oats, sugars, salt, rosemary, and lemon zest with your fingers or a whisk until combined. Pour the butter over top of the dry ingredients and use your fingers or a spatula to incorporate until the mixture is evenly moistened. Distribute the crumble topping evenly over the fruit and gently pat down. It may seem that the dish is overfilled, but the fruit will cook down when baked.

Bake until topping is golden and filling is bubbly, about 50 minutes. Serve warm drizzled with creme anglaise.

Crème Anglaise
makes about 2 cups
adapted from Bo Friberg's The Professional Pastry Chef

320 ml whole milk
1/2 Tbsp. vanilla bean paste or 1/2 vanilla bean, scraped
4 egg yolks
95 g (scant 1/2 cup) granulated sugar

In a small saucepan, whisk together milk and vanilla. Place over medium-low heat and bring to the scalding point (milk will be bubbly around the edges and skin will begin to form on top, about 180 degrees F).

While milk is heating, whisk together yolks and sugar until light and fluffy. Slowly pour hot milk into the egg mixture, whisking constantly and quickly. Pour back into the saucepan and heat over medium-low heat, whisking constantly, until mixture coats the back of a wooden spoon. Do not overheat or the mixture will curdle (175 degrees F or so should be about right).