RECIPE OF THE WEEK: Apple Crisp

Come October, everything is awash in orange - including food. Pumpkin products are ubiquitous this time of year, and everything from muffins to cookies to coffees are given pumpkin-infused spins.

Although it may seem like there is no room on the menu for anything other than pumpkin right now, fans of another fall favorite can rest assured that apples will never fall out of favor on the dessert table. Apples come into season early in September but remain tasty staples all the way through the holiday entertaining season in December. That leaves plenty of opportunities to offer apple-based desserts.

Crisps are desserts that have streusel-like toppings, and are close cousins to cobblers, which feature more of a biscuit topping. The crunch of the streusel on this Apple Crisp from Danielle Walker's Eat What You Love (Ten Speed Press) is addictive. It replaces a traditional oats or flour-sugar mixture crisp into something those who are gluten-free can enjoy.

INGREDIENTS:

3/4 cup cashew flour

1/4 cup coconut flour

3 Tablespoons Arrowroot flour

1/4 cup maple sugar

1/4 cup coconut sugar

1/4 teaspoon fine sea salt

1/2 cup chilled ghee, or palm shortening

1/2 cup shredded unsweetened coconut

3 pounds baking apples

Finely grated zest of 1 orange

Finely grated zest of 1 lemon

1 teaspoon fresh squeezed lemon juice

1/4 cup pure maple syrup

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

Whipped cream, optional

DIRECTIONS:

Preheat the oven to 350 F.

In a large mixing bowl, mix together the cashew flour, coconut flour, arrowroot, maple sugar, coconut sugar, and salt. Mix the ghee into the flour mixture using a pastry blender or two knives, until the mixture has the texture of coarse sand. Add the shredded coconut, and use your hands to toss and squeeze the mixture until large, moist clumps form. Place the bowl in the freezer to chill while you prepare the filling.

Peel and core the apples, then cu them into large wedges. In a 2-quart baking dish, combine the apples with the orange zest, lemon zest, lemon juice, maple syrup, cinnamon, nutmeg, and allspice. Remove the topping from the freezer and scatter it over the apples. Place the baking dish on a baking sheet and bake for 1 hour, until the top is brown and the sauce is bubbling. Serve warm with whipped cream on top