—a rustic, freeform pie shaped by hand and cooked on a baking sheet instead of in a pie pan. Because so much of the filling is exposed to the air, a lot of moisture evaporates from it, concentrating the flavor of the apples and cranberries and ensuring that the crust doesn't get soggy.For the flavor of a pie without any of the work of making a crust, crisps are the way to go.
These fritters aren't a quick project, but if you take the time to mix the dough, cook the apples, and fry it all up, you'll be rewarded with wonderfully crisp, apple-studded fritters. To make them gluten-free we turn to white rice flour, sweet rice flour, Chebe mix, and a little xanthan gum.Not just any caramel works for caramel apples—you want it to be thin enough to bite through but thick enough to coat the apples.
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