Gluten-free and Vegan Apple Crisp
I promised a covenmate I'd post the recipe for this to our group blog after the last potluck I brought it to. Since I'm about to bring it to the next one ;) I figured I'd better get around to posting it there, and here since that's a simple copy & paste
It's a combination of a recipe from an allergen-friendly cookbook and one from a newspaper clipping taped into one of my paternal grandmother's mainstream cookbooks. The flour blend I use for the topping is Featherlight Rice Mix from The Gluten-Free Gourmet Bakes Bread by Bette Hagman - Owl Books (Henry Holt and Company), New York, NY, 1999, p. 40. The mix is 1 part rice flour, 1 part tapioca flour 1 part cornstarch, and 1 tablespoon of potato FLOUR (not potato starch) for each cup of the other stuff (1 cup of each and 3 tablespoons, for instance). I mix this up 9-12 cups at a time so it's always on hand for recipes like this.
The base recipe for the topping is from There is a Way: An Allergy and Food Sensitivity Cookbook by Beth Gorham - There is a Way Publishing, Doaktown, NB, 1987, p. 85. The base recipe calls for adding extra sugar and the seasonings to the apples before adding the topping. My apples don't need the extra sugar, and I put the seasonings in the topping.
Six cups sliced apples with the peel left on from my backyard tree (Macintoshes, my foster sister thinks), thawed from bag in freezer. Pour into a 2.5 qt/L casserole dish, arranging the apples evenly.
Topping
1 and 1/2 cups flour mix
1 cup tightly packed brown sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 to 1/2 cup olive oil
Combine flour, sugar, spices and salt. Add enough oil to make mixture 'crumbly'. Pour over apples.
Bake uncovered in a 350F over until done, approximately 45min - 1 hour. Add an extra 10min if the apples are not completely thawed before cooking begins.
Enjoy hot, or cold the next day - if any makes it that far ;)
It's a combination of a recipe from an allergen-friendly cookbook and one from a newspaper clipping taped into one of my paternal grandmother's mainstream cookbooks. The flour blend I use for the topping is Featherlight Rice Mix from The Gluten-Free Gourmet Bakes Bread by Bette Hagman - Owl Books (Henry Holt and Company), New York, NY, 1999, p. 40. The mix is 1 part rice flour, 1 part tapioca flour 1 part cornstarch, and 1 tablespoon of potato FLOUR (not potato starch) for each cup of the other stuff (1 cup of each and 3 tablespoons, for instance). I mix this up 9-12 cups at a time so it's always on hand for recipes like this.
The base recipe for the topping is from There is a Way: An Allergy and Food Sensitivity Cookbook by Beth Gorham - There is a Way Publishing, Doaktown, NB, 1987, p. 85. The base recipe calls for adding extra sugar and the seasonings to the apples before adding the topping. My apples don't need the extra sugar, and I put the seasonings in the topping.
Six cups sliced apples with the peel left on from my backyard tree (Macintoshes, my foster sister thinks), thawed from bag in freezer. Pour into a 2.5 qt/L casserole dish, arranging the apples evenly.
Topping
1 and 1/2 cups flour mix
1 cup tightly packed brown sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 to 1/2 cup olive oil
Combine flour, sugar, spices and salt. Add enough oil to make mixture 'crumbly'. Pour over apples.
Bake uncovered in a 350F over until done, approximately 45min - 1 hour. Add an extra 10min if the apples are not completely thawed before cooking begins.
Enjoy hot, or cold the next day - if any makes it that far ;)