On the way home from a great weekend in Quebec City, Alan and I stopped at an orchard on the Ile d’Orleans to pick some fresh apples. We got a giant bag full of what I think are empire apples. Whatever they are, they are delicious. It’s amazing how fresh and tasty apples are when you pick them yourself. We got such a giant bag of them and there are only two of us! I am making a lot of recipes with apple in them this week… I decided to make an apple crisp to go with our anniversary dinner.
Apple crisp is a really easy baked good to do g/f. There is no need to worry about which types of flour will rise and what ratios to use. It’s really straight forward.
¾ cup brown sugar (any sugar will work, I just like the taste of brown)
½ cup almond meal (if you don’t have it, just grind almonds in a food processor)
2 Tbs. sorghum flour*
2 Tbs. coconut flour*
½ tsp salt
1 tsp cinnamon
1/8 tsp clove
1/8 tsp ginger
1/8 tsp nutmeg
½ cup unsalted butter, cold
8 medium / large apples
handful of dried cherries
* If you don’t have sorghum or coconut flours, just use a ¼ cup of any g/f flour. If you don’t have gluten free flours in the pantry, cornstarch also works fine in a pinch.
1. Preheat the oven to 350˚F / 180˚C. Butter a large baking dish.
2. In the food processor, combine: the sugar, almond meal, flours, salt, cinnamon, clove, ginger and nutmeg. Pulse until combined.
3. Cut the butter into small pieces and drop into the food processor a few pieces at a time. Pulse between additions. When the flour starts to turn into moist looking crumbs, the topping is ready. Set aside.
4. If you would like to; peel some or all of the apples. Quarter, remove the core by slicing as shown. Slice the apples and place in the baking dish.
5. Dice the dried cherries and add to the apples. Top the apple slices with the flour mixture.
6. Place on the center rack in the oven. Bake 1 hour or until bubbling and the crust is lightly browned.
For a lower fat alternative to ice cream on top, try a little non-fat Greek yogurt.