"An apple a day keeps the doctor away!" ---Anonymous
"Now as I was young and easy under the apple boughs, About the lilting house and happy as the grass was green.... And honored among wagons, I was the prince of the apple towns." ---Dylan Thomas, "Fern Hill"
"Eve was Gluten-Free" ---The Gluten-Free Goddess
One of the the things the Professor and I missed most when we first started the GFCF Diet was apple pie. But we found a substitute that is just as good, Apple Crisp! Here are a few other apple recipes that we like:
Maple Apple Crisp
Filling: 2 1/2 lbs. apples 1/2 cup golden raisins (optional) 1/3 cup maple syrup 1 TB lemon juice 1 tsp GFCF vanilla extract ½ tsp cinnamon ¼ tsp nutmeg
Topping: ½ cup quinoa flakes ¾ cup light brown sugar 1/3 cup All Purpose GFCF flour, such as Bob’s Red Mill 1 tsp cinnamon 1 tsp sea salt 1 stick (½ cup) butter substitute (such as Earth Balance Natural Buttery Spread)
Preheat oven to 375.
Peel, quarter and slice apples into ¼ inch wedges. In bowl, toss apples with raisins, maple syrup, lemon juice, vanilla, cinnamon and nutmeg. Spread evenly in lightly buttered 9 inch deep dish pie plate or baking pan.
In another bowl, toss the quinoa flakes with the brown sugar, GFCF flour, cinnamon, and salt. Add the melted butter substitute and stir until evenly moistened. Scatter crumbs on top of apples, coating all the way to edges.
Bake for 45 min or until the apples are tender and filling is bubbling and topping is toasted. Let cool for 25-20 minutes before serving.
Note: This recipe works well with other fruits too, like peaches or pears. (Adapted from The Whole Foods Cookbook )
3 cups fresh apple slices, granny smith works well 1/3 cup dark brown sugar 1 TB lemon juice 1 tsp. cinnamon 1/3 cup raisins or dried cranberries (optional) One package GFCF yellow or vanilla cake mix (Gluten-Free Pantry, or Arrowhead Mills)
Preheat oven to 400. Coat a shallow 2 qt. casserole dish with non-stick spray or butter substitute.
Combine apples, brown sugar, lemon juice, and cinnamon in a bowl. Let stand f0r 10 minutes before spooning into casserole dish and sprinkle with raisins and cranberries, if desired.
Prepare cake mix per instructions on the box. Pour batter over top of fruit mixture. Bake 30-40 minutes or until toothpick comes out clean.
Note: The recipe can also be used with peaches or other fruit. I noticed when I made this that the texture seemed a bit “doughy” and pudding-like, even after cooking beyond the recommended time. My son and husband actually preferred it that way, though I myself prefer a more cake-like texture. I’ll need to experiment.
ASD Sensory-Avoidant child version: omit raisins and cranberries. Grind apples in food processor first.
(Adapted from Bette Hagman’s “Peach Pandowdy” recipe in The Gluten-Free Gourmet Makes Dessert.)
Sometimes simplicity is best!
4 large apples, granny smith again works well ¼ cup brown sugar 1 tsp cinnamon ¾ cup water butter substitute, your choice (such as Earth Balance Buttery Spread)
Preheat oven to 375. Wash and core apples to ½ inch of bottom, making a little “cup.” Combine brown sugar and cinnamon. Fill center of apples with about a tsp of butter and the sugar mixture.
Place apples in an 8 x 8 inch baking pan. Pour ¾ cup of boiling water around bottom. Bake 30 minutes until apples are tender but not too mushy.
If you want, serve with a scoop of the non-dairy vanilla ice cream of your choice. But they are great just plain. This can be a dessert, but served plain can also be a nice side dish for roasted chicken or pork chops.