This dessert has the perfect combination of sweet, salt and crispy. Top with coconut milk ice cream and you will reach dessert nirvana
6 slices of old fashioned side bacon (or regular old bacon if that’s what you got), cut into 1/4 inch pieces
3/4 cup Bob’s Red Mill Gluten Free all-purpose flour
3/4 cup pecans, chopped fine
3/4 cup uncontaminated Gluten Free rolled oats
1/2 cup organic whole brown sugar
1/4 cup granulated white sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 stick (8 Tbsp) butter, melted
9 small gala apples (or 7 medium size apples of your choice) peeled, cored, halved and cut into 1/2 inch wedges
1/3 cup pure Quebec maple syrup
1 cup apple cider (strongbow works fine for this)
1 Tbsp fresh squeezed lemon juice
2 Tbsp butter
1. Preheat oven to 450° with rack in middle.
2. Cook your bacon in a skillet over medium heat until crisp. Drain on paper towels.
3. Combine GF flour with the pecans, GF oats, sugars, cinnamon and salt in a medium bowl. Stir in the melted butter until everything is moist but crumbly and then stir in the bacon pieces. Set aside.
Time to make the filling -
4. Toss your apple wedges with the maple syrup and set aside.
5. Bring the cider to a simmer in a clean 12″ skillet and reduce by half. (about 5 Minutes), transfer to a bowl, add the lemon juice, stir and set aside.
6. Melt the butter in your now empty 12 inch skillet on medium heat. When it stops foaming add the apples tossed in maple syrup. Cook for about 14 minutes. stirring frequently. Don’t fully cook the apples. stop just before. Remove from heat and stir in the reduced apple cider/lemon juice mixture.
7. Distribute the topping evenly over the top of the apples. Place the skillet on a baking sheet in the oven and bake (I used convect) for 15 to 20 minutes. You will want the topping to look golden brown. Cool on a wire rack for 15 minutes and serve with ice cream (I use coconut milk ice cream)