I’m back! It feels like I have been away for a long time! I have been busy wrangling my children, visiting family, buying last minute gifts, and getting my wisdom teeth pulled. That might explain my lack of baking just a bit! I’ve been living on oatmeal and scrambled eggs but I’m finally starting to feel that eating a wider variety of foods might be in my near future. Like these apple crisps that I made earlier this fall. Fruit crisps are perfect to tailer to special dietary needs. They are egg and nut free and can be made gluten and dairy free as well. These are warm and gooey on the inside with a sweet, crisp topping. Yum!! On second thought, I may not be ready for their crispy, crumbly topping quite yet….but you might be!
Topping:1/4 cup sorghum flour
1/4 cup oat flour
1/4 tsp. xanthum gum
1/2 cup oats (gluten free, if needed)
1/4 tsp salt
1/2 cup brown sugar
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 cup butter (or substitute*)
Filling:
6 med. apples
1 tbsp. melted butter (or substitute*)
1 tbsp. cider/apple juice
1/2 cup brown sugar
2 tbsp tapioca flour (can use cornstarch)
1 tsp. cinnamon
1/4 tsp ginger
1 tsp vanilla
For topping:
In medium mixing bowl, stir together the flours, xanthum gum, oats, salt, brown sugar, baking powder, and cinnamon. Add butter and mix with a pastry blender, or your fingers, just until crumbly. Set aside.
For filling:
Peel, core, and slice the apples. Place them in a bowl with the rest of the filling ingredients and mix well. Spoon mixture into lightly greased 8×8 pan, or ramekins. Sprinkle topping over apples.
Bake in a 350 degree oven for about 1 hour (45 minutes for ramekins) or until it’s bubbly and deep, golden brown.
*We like Earth Balance. We get it at Trader Joe’s but I’m sure it’s available at other health food stores.
~~Coming soon….deep, dark chocolate cake!
