Sunday, November 8, 2009

Apple Crisp, take 2 or 3

So I wrote everything down and made a pretty decent crisp. (Last time there was too much butter, this time I think too much flour.) I probably am not going to make this recipe again because I am 99% sure that oats, even gluten free ones, do not agree with me.

This will lead to a new gluten-free, oat-free crisp recipe in the very near future.

Apple filling
7 cups apples, chopped rather large (about 6 medium apples)
2 tsp lemon juice
1/4 tsp cinnamon
3 tbsp flour mix

Flour Mix (this is something new I have been working on)
1/4 cup millet flour
1/4 cup brown rice flour
1/4 cup corn starch
1/4 cup potato starch
1/4 cup tapioca starch
1/4 cup sweet rice flour

1 stick of room temperature salted butter
1/2 cup white sugar
1/4 cup brown sugar
1 1/4tsp cinnamon
1/2 - 3/4 cup gluten free oats (depends on how oaty you like it)
1/4 tsp allspice
1/4 tsp ground nutmeg
1 cup flour mix

1. Mix the peeled, chopped apples with the lemon juice, cinnamon and 3 tablespoons of the flour mix. (You might need more or less of the flour mix depending on how juicy your apples are. Basically you want to coat them so there is no liquid oozing.)
2. Mix up the topping, using your fingers is the easiest.
3. Place apple mixture in a greased baking dish. Top with topping - you might have a 1/4cup+ extra. Just store it in the fridge or freezer for a baked apple for one.
4. Bake at 350F for 40-60 minutes, until the top is golden brown.

ALL THIS TO COOL COMPLETELY. You need to give the flours time to gel and set. If you cut it hot, you will have a soupy mess.

1 comment:

  1. Here is a pretty good article about why some persons with Celiac Disease react to gluten-free oats:

    I am starting to feel better. If you are in the Boston area and want a bag of gluten free oats, kept in a gluten free freezer, let me know.