Dear Amy, Love to get emails from KAF with wheat-less recipes! I made a triple batch of cherry crisp last weekend, and froze 2/3 of it...I think the pan weighed 8 pounds. And frozen, ready to warm and eat treats are always good to have on hand when family or friends come by at the last minute (if I am in the mood to share ;) ! ) I have played around with several different types of 'crisp' toppings as it has always been a favorite of mine. It is more nutritious than pie crust with whole grains, and nuts ( I like nuts for protein and texture in my crisp top). Fast as you say, and versatile, as one can toss nearly anything when the spirit moves them, like caramels with the apples, or a leftover bag of cinnamon pecans, chopped, in the crisp. Before I begin, I had two questions.... I wanted to ask about the OJ you put in with the apples. I have not done that as I tried it once and the OJ taste was too much, although it wasn't any more than the amount you mentioned. Perhaps my apples were not strong flavored enough on their own, or the OJ was strong and acidic, I never did solve it, but just moved on. Is it the boiled cider that balances the OJ in this recipe that keeps the juice from taking over in flavor? Do you prefer any certain type of GF bread? I always get whole grain bread and it greatly differs in grains and flavor, one brand to another. I have always used a combo of whole grain flours. I am going to try this with the breadcrumbs. How much of a difference in texture, crispness, and blend of flavors do you find between the traditional topping (flour and oats base) with a breadcrumb base? I made a Bourbon Pecan Apple Deep Dish Pie at Christmas. I think I will also try that filling with a crisp topping. Healthier, but great with ice cream too! Before I get baking, I better order some boiled cider and other items as my pantry is bare. Thanks for all your great ideas Amy, Take Care, Catherine B Thank you, Catherine! You can always use apple juice in place of the orange juice if the flavor is not right for you. There are no rules, except for you to have fun always! Yes, the concentrated flavor/sweetness of the boiled cider does seem to balance things nicely, I feel. I think the textures of the two toppings are quite different- hard to compare them, really. Try to imagine a bread crumb topping on a macaroni and cheese casserole, but with lots of butter added! I think using a whole grain GF bread is just fine. Thank you for your enthusiasm! ~Amy

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