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  • Jefferson Adams

    Vanilla Apple Gratin (Gluten-Free)

    Jefferson Adams


    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!


    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 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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