Tuesday, October 23, 2012
individual pumpkin crisps (with a gluten free modification)
Gluten Free Pumpkin Crisp
1 cup butter, cold
1 cup flour (if you're gluten free, use 1 cup of this gluten free flour blend)
1 cup oatmeal (not instant)
1/4 tsp. baking powder
1 1/2 tsp. cinnamon
1 1/2 tsp. nutmeg
(This makes waaaay more than you'll need for this recipe, but I like to keep some of this crisp in the freezer to have on hand. It is great to put over fruit pie fillings for a quick treat when you need one.)
Next, I made the pumpkin pie as directed on the side of the Libby's 100% pure pumpkin can. I poured the pumpkin pie filling about 2/3 of the way full into greased ramekins and put the ramekins on a cookie sheet and into the oven to bake as directed on the pumpkin puree can.
When the pumpkin pies were done cooking, I took them out of the oven and crumbled the crisp topping over the top. The pies went back into the oven on broil until the crisp topping was browned and starts to bubble. Watch close because this only takes a couple of minutes!
Remove from the oven, let cool, and enjoy by itself or with a scoop of vanilla ice cream!xo