I made a grain free apple crisp for (canadian) Thanksgiving, and wasn't overly pleased with the results. It was really soupy because I didn't add corn starch or flour or any thickener...
So today I experimented and came up with an awesome method that I plan on using whenever I make crisps, pies (with coconut flour) etc.
I boiled heavy whipping cream with a splash of vanilla and 2 tbsp of maple syrup until reduced. Then I cooked the apple slices with some cinnamon, cloves, nutmeg and ginger until they were softish but still firm (if that makes any sense! lol I just don't like mushy fruit!) Then I strained the cream and removed the fruit, added the cream back to the pot and let it really reduce. I took it off the heat, and added four egg yolks, and poured the liquid over the fruit in the baking dish.
I topped the apple mixture with chopped almonds and chopped pecans that I toasted and tossed in a tbsp of maple syrup. (This crisp fed 15 people so that's a pretty good amount of sugar I think!)
Baked at 350 for 15 min, served with unsweetened vanilla whipped cream.
It was thick and a bit creamy and so good. My guests couldn't believe how good it was.
It would be even better baked in individual ramekins.
Thought I'd share in case others were having trouble thickening fruit dishes.