I have been wanting to share this recipe with you for almost a week. I’m home sick with what is likely the dreaded flu (H1N1), though it appears I have a very mild case. It feels like I slept for almost all of yesterday and then slept like a rock last night for about 12 hours. Today I feel almost normal. Hooray for that!
The cats have gotten some special mama time while I’ve been home, especially Rosie, who sleeps by my side always (when she’s not cruising the kitchen counters for kitchen scraps we forgot to clean up). And Zora and Dewey have been the Happiest Cats Ever, sleeping soundly on the new sofa bed we put in our recently-put-together television/guest room (we now have a television-free living room - it is awesome!).
Although I’ve shared another crisp recipe on this site, I am particularly pleased with how the topping on this turned out. I’m definitely a crisp-topping girl – don’t get me wrong, the fruit also needs to be delicious, but the topping is really what sells me on a fruit crisp of any kind. We ate this crisp for dessert last week… and breakfast Saturday morning!
Next week is Thanksgiving! I have felt behind all year on the seasons, but I’m taking the time this week to mentally prepare for the celebration of gratitude and the tradition of food that goes along with it. If you are having gluten free guests at your home, check out my post last year on cooking gluten free around the holidays. Also, don’t assume the turkey is gluten free – just like any other meat, if it has been pre-injected with sodium preparations or broths, it might not be gluten free.
By the way, if you live in the Portland, Oregon area, check out New Cascadia Traditional for gluten free pies, bread (for stuffing), rolls, and other delicious gluten free baked goods. They are accepting pre-orders for such things right now, so give them a call! If you are not in the Portland area, check out Whole Foods – they have a number of frozen gluten free pie shells, pre-made pies, scones, rolls, and many other gluten free baked goods in their bakery department. These certainly take the guesswork out of gluten free baking!
Next week also marks the start of the Christmas season and Ben’s long-awaited favorite time of year. Seriously, I had to make the rule that we don’t put up the tree until the day after Thanksgiving and he has been counting down the days. Soon our home will be filled with green and red and twinkling little lights! I am looking forward to a fire in the fireplace with stockings hanging from the mantle and a hot cup of apple-cinnamon tea!
Gluten free apple crisp
3 medium-sized apples, sliced
2 tsp vanilla
2 tablespoons raw sugar
1 tsp cinnamon
dash of allspice
dash of nutmeg
Preheat oven to 375F.
Mix the above ingredients in an 8x8 baking dish (mix well to evenly distribute spices and sugar). Spread to evenly fill dish.
1 cup gluten free oats
½ cup tapioca flour
¼ cup millet flour
¼ cup raw sugar
2 tsp cinnamon
½ tsp allspice
½ tsp nutmeg
1/3 cup butter, cold and cut into pieces
handful pecans or walnuts (optional)
Mix your oats, flours, spices, sugar, and nuts (optional) until well-blended. Using a fork or pastry blender, cut in butter until mixture resembles course crumbs. Spoon over apples, evenly covering the fruit.
Bake for 30 to 35 minutes, until topping is slightly golden.