Apple Charlotte with Apricot-Brandy Sauce

This is another slow cooker recipe based on a dessert in the cookbook The 150 Best Slow Cooker Recipes by Judith Finlayson.  I have changed the recipe to make it free of gluten and sugar.  It could also be Paleo if made with coconut bread.

Ingredients

6 slices gluten-free bread, crusts removed

6 cooking apples, peeled, cored and sliced

2 tbsp melted butter

3 tbsp liquid honey

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground cloves

1/4 cup brandy

Apricot-Brandy Sauce:

1/3 cup apricot jam (I use fruit sweetened)

2 tbsp brandy

3/4 cup apple juice

pinch ground ginger

1 tsp arrowroot starch or kuzu, dissolved in 1 tbsp apple juice

Directions

1.  Line bottom of stoneware with bread, buttered side to the bottom.  Arrange apple slices on top.

2.  In a bowl, combine butter, honey, cinnamon, ginger, cloves and brandy.  Pour over apples.  Cover and cook on High for 3 to 4 hours or until the edges of the bread are slightly browned.  

3.  To make Apricot-Brandy Sauce: In a saucepan, combine jam, brandy, apple juice and ginger.  Bring to a boil and cook, stirring, for 1 to 2 minutes, until jam is completely dissolved.  Add arrowroot mixture, stir well and remove from heat.

4.  When ready to serve, spoon charlotte into individual bowls and top with sauce.  I also like to serve it with whipped coconut cream or homemade chai coconut milk ice cream.