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  • Jefferson Adams
    Jefferson Adams

    Vanilla Apple Gratin (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Easy to make, this delicious vanilla apple gratin perfect substitute for cobbler, and much quicker and easier than pie. And yes, it tastes like vanilla ice cream melting into apple pie!

    Vanilla Apple Gratin (Gluten-Free) - Image: CC--Andrew Malone
    Caption: Image: CC--Andrew Malone

    Celiac.com 10/20/2018 - All the flavor of vanilla ice cream melting into the warm orchard-fresh apple pie, but more quickly, with less sugar and fat? Yes, please! This easy to make dessert is a perfect substitute for cobbler, and much quicker and easier than pie.And yes, it tastes like vanilla ice cream melting into apple pie!

    Ingredients:

    • 5 Gala or Granny Smith apples (about 2½ pounds)
    • 1 vanilla bean or 1 tablespoon vanilla bean paste or vanilla extract
    • 2 tablespoons butter
    • ¼ cup whipping cream
    • 3 egg yolks
    • 2 tablespoons sugar
    • ¼ cup sparkling wine, like Prosecco or cheap Champagne
    • Salt



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    Directions:
    Peel and core the apples. Cut each into 12 wedges. Set aside.

    Melt butter in a 12-inch broiler-safe skillet over medium-high heat. 

    Split the vanilla bean lengthwise and scrape the seeds into the skillet, and add the bean, as well. 

    Add apples; sprinkle with a generous pinch of salt. 

    Cook, stirring occasionally, 10 to 15 minutes or until apples are deeply golden and tender. 

    Remove vanilla bean.

    Meanwhile, heat broiler. In a medium bowl, whip cream to soft peaks. Keep chilled.

    Heat 1 inch of water in bottom of a double boiler; bring just to a simmer. 

    In top of double boiler, whisk together egg yolks, sugar and a pinch of salt; add wine and whisk continuously about 3 to 5 minutes until mixture is thickened and has doubled in volume. DO NOT BOIL!  

    Remove from heat; whisk 1 minute to set and put aside to cool. 

    Fold in whipped cream until just combined.

    Spoon cream mixture over apples in the skillet.

    Broil 4 to 5 inches from the heat for 1 to 2 minutes or until topping begins to turn golden. 

    Serve hot.


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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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  • Related Articles

    Jefferson Adams
    Fall means apples. Go into the stores now, and you will find a good variety of delicious apples to choose from. Baked apples are one of the easiest, tastiest, gluten-free treats to make during the holidays. I prefer Granny Smiths or Pippins, as their tartness combines well with the sweetness of the filling, and they hold their shape well. But, I've had success with Golden Delicious and Jonathans. I recommend serving these delicious treats with a big helping of vanilla ice cream. Make as many apples as you have people to serve. Scale stuffing accordingly.
    Ingredients:
    4 large tart baking apples, such as Granny Smith, Golden Delicious, Pippin, Jonathan, Jona-Gold, or Rome Beauty
    ¼ cup brown sugar
    1 teaspoon cinnamon
    ¼ cup chopped pecans, and/or almonds, walnuts, macadamia nuts, pumpkin seeds, etc.
    ¼ cup currants or chopped raisins
    1 tablespoon butter
    1 tablespoon vanilla
    1 lemon, cut into four wedges
    ¾ cup boiling water
    Preparation:
    Preheat oven to 375°F.
    Wash apples. Remove cores to ½ inch of the bottom of the apples. It helps if you have an apple corer, but if not, you can use a paring knife to first cut out the stem area, and then the core. Use a spoon to dig out the seeds. Make the holes about ¾-inch to an inch wide.
    In a small bowl, combine the sugar, cinnamon, currants/raisins, and pecans. Place apples in a 8-inch-by-8-inch square baking pan. Stuff each apple with this mixture.
    As evenly as possible, drizzle vanilla in equal parts onto the stuffing mixture. Squeeze juice from one lemon wedge over the mixture, and top off with ¼ tablespoon of butter.
    Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but firm. Do not overcook, as this will yield mushy apples. Remove from the oven and baste the apples several times with the pan juices.
    Serve warm with vanilla ice cream on the side.



    Amie  Valpone
    Here's a fun n' tasty Gluten-Free and Dairy-Free recipe for Apple Pumpkin Strudel that is quite unique from your traditional apple pie or apple crumble....perfect for the holidays or for a casual dinner party dessert. Enjoy!
    Pumpkin Apple Strudel

    Gluten-Free and Dairy-Free

    Makes 8 Strudels
    Ingredients:

     8 large organic Granny Smith apples, peeled and sliced  1 (15 oz.) can pumpkin puree  1 Tbsp. sugar  1/4 cup fresh rosemary, very finely chopped  1/4 cup sugar  1 Tbsp. ground cinnamon, plus more for topping  1/6 tsp. all-spice  1 1/2 cup Gluten-Free All-Purpose Flour (I used Bob's Red Mill)
     1 tsp. baking powder  1/4 tsp. sea salt  1/4 tsp. fresh organic lemon zest  2 Tbsp. freshly squeezed organic lemon juice  1/4 tsp. gluten-free almond extract  2 large eggs Directions:Preheat oven to 350 degrees F.  Spray a baking dish with nonstick baking spray.  Sprinkle with 1 Tbsp. sugar and rosemary.  Add sliced apples and pumpkin puree; spread evenly.
    In a large bowl, combine flour, sugar, baking powder, sea salt and orange zest.  Add orange juice, almond extract and egg; mix well to combine and form a mealy texture.  Transfer mixture on top of apples in the baking dish.  Sprinkle with additional ground cinnamon.
       
    Bake for 45-60 minutes or until golden brown.
    Enjoy!



    Tina Turbin
    Celiac.com 05/26/2016 - Apple pie is one of those classic desserts that really takes me back to when my children were little. I remember making apple pie with my daughter repeatedly. I would make a "healthier" version of the pie with maple syrup instead of sugar. This was long before being diagnosed celiac and long before cutting out grains from my diet. This gluten-free and dairy-free apple pie recipe is extra special as it is a raw recipe.
    There are many health benefits to eating raw foods. When you heat food past a certain temperature it lowers the nutritional value of the food. Now this doesn’t mean you need to go eat a whole head of raw broccoli. In fact, that would probably give you a pretty bad stomachache and some major stomach bloat. Just be sure to eat a certain share of your food items raw so you get all of the benefits they have to offer.
    Usually, I am all about quick and easy recipes. This one takes a little extra time but is well worth it. And for any of you who have trouble digesting nuts, be sure to soak all of your nuts before utilizing them. This will help break them down and make them much easier to digest.
    Crumble Ingredients:
    1 ½ cups pecans (pieces or whole)
    2 teaspoons honey
    1 ½ tablespoons cinnamon
    1 ½ tablespoons carob powder
    ½ tablespoon date sugar
    Apple Pie Sauce Ingredients:
    ½ teaspoon clove, ground
    2 teaspoons cinnamon
    ¼ teaspoon allspice
    2 teaspoons vanilla extract
    ½ cup cashews, soaked 3 hrs
    1 teaspoon orange peel, fresh or dried (You can find it dried in spice sections of most gourmet markets.)
    ¼ teaspoon cardamom
    ¼ cup currants (or raisins)
    ¾ cup water
    1 tablespoon date paste
    ½ teaspoon salt
    Coconut Whipped "Cream" Ingredients (Prepare third):
    3 medium young Thai coconuts, meat only (3/4 to 1 cup meat total)
    ½ cup coconut oil, firm (best to use Raw Skinny Coconut oil!)
    â…› cup honey or to taste
    2 tablespoons vanilla extract
    ¼ teaspoon salt
    Apple Filling Ingredients (Prepare last):
    4 medium apples, cored and cut into large pieces (optional: soaked in Kahlua or rum)
    ½ teaspoon sea salt (brings out the sweetness)
    1 tablespoon lemon juice
    Directions:
    1. Grind first set of ingredients in a food processor until finely textured, but don’t over grind or else they’ll release too much moisture (about 15-20 seconds of grinding depending on equipment).
    2. On a Teflex dehydrator sheet, lay out the mixture so that it is as thin and evenly spaced as possible.
    3. Dehydrate for 4-5 hours, and reserve extra for later use on topping.
    Apple Pie Sauce Instructions:
    4. Using a very high-powered blender, blend all of the apple pie sauce ingredients until very smooth.
    5. Keep the mixture reserved in the blender for later use.
    Coconut Whipped "Cream" Instructions:
    6. Blend all the ingredients in a high-powered blender until very smooth.
    7. Place into a storage container and refrigerate for later use. (Stays good for up to 3 weeks.)
    Apple Filling Instructions (Prepare last):
    8. Just before serving, pulse the ingredients listed above a few times in your food processor just to roughly chop the apple pieces into a chunky consistency.
    Apple Pie Assembly:
    9. Re-blend the apple pie sauce on a continuous run for 1-1 ½ minutes to warm the mixture.
    10. While blending, in a serving casserole dish (1-cup size) or large ramekin, place the pulsed apple filling leaving about an inch from the top for the crumble.
    11. Spoon 2-3 tablespoons of the crumble over the apple.
    12. Add a dollop of the Coconut Whipped "Cream" over the crumble and add a dash of nutmeg or add some dairy-free ice cream and some homemade chocolate syrup (no sugar), as I did in the above recipe.
    13. Enjoy!
     


    Jefferson Adams
    Celiac.com 10/14/2017 - Filled with nuts and cranberries, these easy to cook baked apples are slow-cooker magic. Top them with sea salt caramel sauce and vanilla ice cream, and you’ve got the makings for a memorable treat.
    Ingredients:
    4 tart baking apples, such as Granny Smith, medium sized ⅓ cup dried cranberries, chopped ⅓ cup finely chopped walnuts or pecans ⅓ cup packed brown sugar 1 cup apple cider 1 teaspoon lemon zest 2 tablespoons lemon juice 3 inches of stick cinnamon 1 tablespoon butter, cut into four pieces ⅓ cup packed brown sugar ¼ cup whipping cream ¼ cup butter 1 tablespoon light-color corn syrup 1 teaspoon vanilla ½ teaspoon coarse sea salt Vanilla ice cream, as desired Directions:
    Core apples, and peel the very top away from each apple. Arrange the apples, top side up, in a slow cooker.
    In a medium bowl, combine cranberries, walnuts and brown sugar. Spoon mixture into centers of apples, patting in with a knife or narrow metal spatula.
    Combine apple cider, lemon zest and lemon juice and pour around apples in cooker. Add stick cinnamon to liquid. Top each apple with a piece of butter.
    Cover and cook on low-heat setting for 5 hours.
    Sauce Directions:
    In a heavy small saucepan, bring the ⅓ cup brown sugar, whipping cream, butter and corn syrup to a light boil over medium-high heat, whisking occasionally; reduce heat to medium.
    Boil gently, uncovered, for 2 minutes more. Remove from heat.
    Stir in vanilla and sea salt. Cool to room temperature before serving.
    Transfer warm apples to dessert dishes.
    Top each apple with a bit of the cooking liquid.
    Serve with sea salt-caramel sauce and ice cream, as desired.


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