We use our best apples for baking — Northern Spy, Calville Blanc d’Hiver, Northwest Greening, and Haralson — and blend them with sugar, cinnamon, Noëlle ice cider and a touch of salt. We let them macerate to release their juices and compact and then cram as many as we can into a pan and top it with butter, oats, sugar, and King Arthur gluten-free flour. You won’t even know it’s gluten free.