So I finally boiled down a gallon of fresh cider in my slow cooker. Took Forever and I think it only starts looking syrupy as it cools. Then I only made 1/4 of the recipe (empty nesters) and baked 2 good sized portions in the Wilton 6 x 1 cup Texas muffin pans, black non stick which I thought would help approximate a cast iron pan. I used my own gluten free flour blend, and cut the apples using the apple peeler corer slicer so they were small pieces not large slices. That way I could easily fit apples into muffin pans. Baked it for a bit longer since gluten free often takes longer to bake. Batter did rise up around outside of apples, quite chewy due to black non stick and apple juices down the outside. Went down very well last night with some pouring cream. BTW, I find that Granny Smith apples don't tend to bake to very soft, they still retain a bit of bite. I used Gala and a little less sugar. Thanks for sharing your experience, Oonagh - very helpful for others wanting to tweak... PJH

• Reply