Desserts
Gluten-Free Crisp Topping::
1 cup Almond flour
1 cup Oat flour
1/2 cup Tapioca flour
1-1/3 cups Brown sugar, packed
2 tsp Cinnamon
1/4 tsp Ground nutmeg
1/4 tsp Baking powder
1/4 tsp Baking soda
10 Tbs Cold butter, cubed (1 stick + 2 Tbs)
3/4 cup Walnuts, chopped
Apricot-Peach Filling::
1/4 cup Sugar
1 Tbs Tapioca starch/flour
1/3 cup Water
1 Tbs Fresh lemon juice
3 lbs Fresh, pitted apricots, cut into quarters
2 ea Fresh peaches, peeled, pitted and sliced
Gentleman Jack Custard::
5.1 oz JELL-O vanilla instant pudding (1 lg package)
2-1/2 cups Milk
1 tsp Vanilla
1-1/2 cups Heavy whipping cream
1/3 cup Powdered sugar
1/2 cup Gentleman Jack Tennessee Whiskey
From Joanne Kelly, 6/12.
Gluten-Free Crisp Topping:
In a large mixing bowl, combine the almond flour, oat flour, tapioca flour, brown sugar, cinnamon, nutmeg, baking powder and baking soda.
Mix in the butter until "mealy." Add the chopped walnuts. Set aside and chill in the refrigerator while you prepare the filling.
Apricot-Peach Filling:
Preheat oven to 350°F. Grease a 9x13 inch baking dish.
In a large bowl mix together the sugar and tapioca starch.
Add the water and lemon juice and stir until mixed.
Add the apricots and peaches, stir until well coated.
Pour into the greased 9x13 inch baking dish.
Sprinkle the chilled crisp topping over the mixture and bake about 50-55 minutes or until bubbly and golden brown. Check your crisp at 37 minutes to see if it is golden brown. If it is, to prevent over-browning, throw a big sheet of foil on top of the crisp, then continue baking until the crisp is done.
Gentleman Jack Custard:
Combine pudding mix, milk and vanilla. Whisk together two minutes until smooth. Let set 5 minutes.
Meanwhile, in a chilled mixing bowl beat together the cream and powdered sugar until it looks like light, creamy, fluffy clouds. Slowly add the whiskey to the whipped cream and continue beating until combined.
Fold the whiskey flavored whipped cream into the pudding. Serve chilled.