Nicole Hunn is the genius behind the popular blog, Gluten-Free on a Shoestring. The extreme success of her blog led her to crossover from online media to print with her book series “Gluten-Free on a Shoestring,” which garnered features and mentions in the New York Times, Oprah.com, MSN Money, Epicurious.com, and the Dr. Steve Show.
Her unique time-saving recipes take advantage of readily available gluten-free ingredients and kitchen shortcuts. Created with the busy family in mind, Hunn shares her secrets to getting a complete meal, including bread, on the table in no time flat—all without breaking the bank.
We asked Nicole to tell us her thoughts on Fall cooking. “My favorite cooking and baking season is fall,” she responds. “I’m always willing to try my hand at dreaming up new recipes to make the most of abundant apples and pumpkins. And each new dish I serve is its own audition for a spot at the Thanksgiving table. Of course, I also have my cadre of stand-by seasonal favorites, like this Apple Brown Betty.”
Apply Brown Betty from the book Gluten-Free on a Shoestring Quick & Easy by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2012.
“I’ve long found the prospect of an apple brown betty to be a comfort. Gently spiced, warm, and inviting,” she explains about why the recipe is perfect for fall, “it’s the perfect finish to any meal. And this version is super speedy quick, because it’s made entirely on the stovetop. The filling can even be made ahead of time and stored in the refrigerator in an airtight container for up to 2 days. Just warm the refrigerated filling gently over low heat after making the topping, and serve as directed.”
Apple Brown Betty
4 tablespoons (56 g) unsalted butter
2 cups fresh, coarsely ground gluten-free bread crumbs
1/2 teaspoon ground cinnamon, or more to taste
1/4 teaspoon freshly grated nutmeg
1/2 cup (109 g) packed light brown sugar
2 tablespoons (28 g) unsalted butter
4 large firm apples (Empire is a good choice), peeled, cored, and sliced thinly
2 tablespoons (24 g) granulated sugar
- First, make the topping. In a medium-size skillet over medium-high heat, melt the butter until it begins to bubble. Add the bread crumbs and stir.
- Lower the heat to medium-low and cook slowly, stirring occasionally, until the bread crumbs are lightly browned, about 5 minutes.
- Add the cinnamon, nutmeg, and brown sugar, and stir until the sugar has melted into the bread crumbs. Remove the skillet from the heat and set it aside.
- To make the filling, in a separate medium-sized skillet over medium-high heat, melt the butter until it begins to bubble. Add the apples and granulated sugar, and stir.
- Lower the heat to medium, cover the skillet, and cook, stirring occasionally, until the apples are softened (about 7 minutes, depending on how thinly you have sliced the apples).
- To assemble the dish, divide the warm filling among four dessert plates and then divide the topping evenly over the tops. Serve warm, with a scoop of vanilla ice cream.
Nicole Hunn has a new book coming out from her series this December 3rd under the title ‘Gluten-Free on a Shoestring Bakes Bread: Biscuits, Bagels, Buns & More.’ Pre-order your copy now by visiting this link (click here).