Monday, October 17, 2011

Autumn Apple Crisp

A few weeks ago we went apple picking with family, and needless to say it was a good time despite the drizzling rain. Apples taste the same wet or dry (smile). So now that my kitchen is well stocked with apples I've been baking and eating apples for the past month. A good thing I love apples, just as much as I love this Apple Crisp! Which I made at our cousin's kitchen after our apple picking adventure. It got rave reviews.


I've seen so many recipes for an apple crisp and delighted when a friend, Marcia sent me a recipe link for a gluten free version at Elana's Pantry. I adjusted only the filling to make it more juicy.  Now top it off with your favorite ice cream, and drizzle it in caramel or dark chocolate (my pick), and you have a piece of heaven on a plate. My favorite thing about baking with apples, is the sweet aroma that warms up the kitchen and the heart. It's no wonder the kitchen is the place most people gather in.

Ready to be baked

I know it looks dark in spots but believe me it tasted so freaking good

Autumn Apple Crisp:
Serves 6 

For the crumble crisp part (Courtesy of Elena's Pantry):
2 cups blanched almond flour
½ teaspoon celtic sea salt
1 teaspoon cinnamon 
½ teaspoon nutmeg 
⅓ cup grapeseed oil (I used olive oil)
½ cup agave nectar
1 tablespoon vanilla extract


In a large bowl, combine almond flour, salt, cinnamon and nutmeg
In a smaller bowl, combine oil, agave and vanilla
Stir wet ingredients into dry


For the Apple Filling (Bambola's Kitchen, that's me):
5 medium apples, peeled, sliced, then chopped in half width-wise 
1 tablespoon of gluten free flour - Chestnut flour worked great too (thanks to Laurie for this)
2 Tablespoons of Lemon juice
1 teaspoon of ginger
½ teaspoon cinnamon
3 tablespoon sugar (I used coconut sugar, try it, you'll see its exactly like  brown sugar)

 In a second large bowl, toss the apples with g.f. flour with the lemon juice, ginger, cinnamon and sugar.

Place apples on baking dish* and then the crumble crisp topping over the apples
Cover with aluminum foil and bake at 350° for 50 minutes on low rack
When apples are soft and their juices bubble, remove cover and bake 10 more minutes to brown crisp

* If you have a glass baking dish, Elena recommends to bake in a 7x11 inch Pyrex baking dish or an 8x8 inch Pyrex baking dish and I wholeheartedly agree. It just bakes this recipe better.


 
Serve warm and enjoy!

3 comments:

Anonymous said...

I'm hoping to go apple picking this weekend and I am going to try to make your receipe. Thanks and hope your having a great time. Zumba!

Claudia said...

Hey Lady Zumba,

You are going to LOVE IT! Don't forget the ice cream ;)

Ana said...

Yummmmmm - I want some!!