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ginger whiskey 1-apple crisp | a gluten-free recipe from frannycakes.com

Ginger & Whiskey 1-Apple Crisp

I love pumpkin and pumpkin-spice everything. But for me, the real star of fall is the apple. Sure, you can get apples year round, but they are at their best right from the orchard in the fall here in the Midwest.

Sweet and tangy. Crisp and juicy. I mean, what’s not to like?

Throw in a trip to the orchard with some of your friends to pick some of your own, and apples are pretty much the best ever.

frannycakes and friends went apple picking

I can’t resist a bag full of my favorite fruit – my willpower is so poor that I came home with 10 pounds of Pink Lady apples. You know, to feed the gnomes I have hidden in the closet.

With a kitchen that is too small to make and can apple sauce or apple pie filling and a decidedly smaller number of gnomes to eat my food than I had thought, I had to get creative with how I used up those apples. One of my favorite easy desserts is apple crisp. I can whip one up without a recipe and can make it in any size from single serve to crowd-sized.

This time, I wanted to do something special. (And I wanted to do it in a way that didn’t involve a dessert for a crowd).

So, dear reader, meet my Ginger & Whiskey 1-Apple Crisp.

ginger whiskey 1-apple crisp | a gluten-free recipe from frannycakes.com

The whiskey is millet whiskey* from a local distillery along with some fresh ginger to spice things up.

Koval Millet Whiskey found at the Green City Market

To make this truly gluten-free, you need to make sure your oats are certified. Gluten-free oats are available from a variety of sources – recently I found some from Chex at the local super market, but they are available from Bob’s Red Mill as well. You could also use quinoa flakes if you are allergic to oats.

gluten-free apple crisp ingredients

Ginger & Whiskey 1-Apple Crisp
Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Serves: 2 servings
Gluten-free oats are crucial to make sure that this dish is safe for gluten-free diets. The measurements here don’t need to be too precise. I make apple crisp regularly by measuring in handfuls – so no stressing about being perfect.
  • 1 large apple (or 2 small apples), tart baking apples such as Pink Ladies or Granny Smith are ideal, but any apple will work
  • 2 tablespoons whiskey*
  • 1/2 teaspoon grated fresh ginger, divided
  • 3 tablespoons butter, very soft or melted
  • 1 cup gluten-free oats
  • 1/2 cup brown sugar
  • 1/8 tsp salt
  1. Preheat oven to 350 degrees fahrenheit.
  2. Slice apple into even slices – I leave the skin on, but you can peel the apples if you want.
  3. In an oven-safe bowl or 5-6inch baking dish, toss the apple, the whiskey and half the ginger.
  4. If your butter is fresh from the fridge, go ahead and put it in the microwave for 20 seconds. It’s ok if it melts.
  5. In a medium bowl, combine the remaining ginger, butter, oats, brown sugar and salt. I use my hands to mush it together.
  6. Crumble the topping over the apple slices in your bowl or baking dish.
  7. Bake for 30-40 minutes, or until the apples are soft and the topping is golden brown.
*Gluten does not survive distillation, so any high-quality whiskey without added colors or flavors should be safe for someone on a gluten-free diet. To be extra sure, I used a Millet Whiskey from Koval Distillery, a local Chicago company whose whiskey is available online.


*Gluten doesn’t survive distillation, so any whiskey that doesn’t have added colors or flavors should be safe on a gluten-free diet. It’s proven science. However, some people are sensitive to other parts of the grain that do survive distillation, so please don’t use it if it bothers you. The millet whiskey I used can be found online and through high-end liquor stores.  You can always leave out the whiskey or replace it with a dark or spiced rum.

This is not a sponsored post, and I did not receive any free items to cook with. Koval is a distillery that happens to be in my neighborhood and they make an awesome whiskey from Millet. The Chex Gluten-free Oats were the ones I just happened to have in my pantry.

NaBloPoMo November 2014

a stack of gluten free bourbon blondies

Bourbon Blondies

a stack of gluten free bourbon blondiesI have an old friend who, while we were in fashion school (what were we thinking?), would tell me “Button down, hang up!” whenever she saw my closet, which was really just a pile of clothes that didn’t fit on the maybe 2 feet of closet rod space.

She was probably the first person from outside of my family to know just how much I hate folding laundry. (I should have realized that it takes less energy to hang everything up, but I was young and stupid). I don’t mind the washing, but the folding. Ugh.

These blondies were born from my hatred of laundry. Really. I was going to mix myself a whiskey sour and watch Amelie for the gazillionth time while I folded laundry. I was. I swear.

But, when I opened the bottle, I was inspired to bake. I tried to talk myself out of it.

It didn’t happen. I didn’t even make that whiskey sour. I rounded up some ingredients and started mixing.

These babies are potent. I wouldn’t recommend eating the batter with a spoon. Well, maybe I would. Depends on the day you are having. And just how badly you want to avoid doing laundry.

Bourbon Blondies
#ratingval# from #reviews# reviews
Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 12
The alcohol does cook out leaving behind a strong whiskey flavor. DO NOT use cheap booze, or your blondies will taste like college. You will get a hangover thinking about it.
  • 80 grams sweet white sorghum flour
  • 75 grams brown rice flour
  • 50 grams sweet rice flour
  • 50 grams tapioca starch
  • 15 grams ground flax
  • 2 sticks (226 grams) butter, melted
  • 435 grams (2 cups) brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla bean paste (or vanilla extract)
  • 1/2 cup bourbon (Or dark rum)
  • Pinch salt
  1. Preheat oven to 350 degrees. Line a 9×13 pan with parchment paper and grease the paper.
  2. Whisk together flours & salt, set aside.
  3. Mix melted butter with brown sugar – beat until smooth. Beat in eggs and then vanilla.
  4. Add bourbon.
  5. Stir in the flour.
  6. Pour into prepared pan. Bake at 350°F 30-35 minutes. The center should be set, but you do not want to over bake them.

Want to use an all purpose blend? Use 270 grams flour (2 1/4 cups) (I like Jules’ Nearly Normal flour. If you can’t find that, use the King Arthur GF all purpose flour and 1 teaspoon of xantham gum). Let these cool before you cut them. When they are hot, they will just fall apart. Your patience will be rewarded.

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