Well, it will be if I keep making it.
My mom told me few years ago that her mother made cinnamon rolls every Christmas. That year, I made sure we had some, though I couldn't remember them at any Christmas before. Perhaps I just missed the significance. This year, with the recent diet restrictions, I wanted something similar. Something sinful and sweet to eat in the afterglow of ripped wrapping paper and new toys.
My father's love of apple pie is no secret, and gave me the idea for this year's Christmas day treat. He helped me make it, which was great. I finely chopped pecans and mixed with honey while he peeled, cored and thinly sliced five granny smith apples. I sprinkled the pecans on the bottom of an oven safe casserole dish. We piled the apple slices on top. In a skillet I melted a stick of butter substitute, three tablespoons of brown rice flour and a cup of raw sugar. I boiled it, then let it simmer as we finished the preparations, then poured this goop over the apples, sprinkled with remaining pecans, and threw it (not literally) in a 425 degree oven for fifteen minutes, then reduced the heat to 350 for another 50 minutes.
It was pretty good. I think next time I will try it with less flour- try for a more syrupy consistency, rather than the cake batter we had.
For those of you without allergies, here is the original recipe.
