– 1 cup crushed gluten-free cookies or sliced almonds
– 4 large Washington State organic Gala apples peeled, cored and sliced widthwise into ¼-inch thick circles
– ¼ cup sugar
– ¼ cup butter cut into small cubes
– 4 large eggs
– 1 cup sugar for batter
– 1 teaspoon vanilla or almond extract
– 1 cup gluten-free flour
– Pinch of kosher salt
– Confectioners’ sugar for dusting (optional)
Preheat oven to 350F. Line the bottom of a 9-inch springform pan with parchment paper, and grease the paper and sides of the pan with butter or oil for good measure
Sprinkle crumbled cookies or sliced almonds along the bottom of the cake pan. This will help soak up the juice of the apples as they cook, and create a nice topping.
Pour the batter over the apples. Use an offset spatula or spoon to try and flatten out the top, helping the batter get in between all the apple slices and all the way to the bottom.
Transfer pan onto a cookie drying rack and let cool for 15 minutes. Flip out onto a large plate or cutting board, unmold the cake pan and remove parchment paper, then transfer onto a serving platter