Apple Crisp
Nothing says fall like a fresh crisp New York State apple. Last weekend my family and I officially commemorated fall by picking fresh galas, granny smiths, and more (with names I can’t recall) at Green Acre Farms in Greece, NY. The off and on rain didn’t deter us and we had fun bonding, picking and running from the bees. Pictures on that visit coming on Monday’s week end round up. Until then I’m sharing my simple and A+mazing Apple Blueberry Crisp recipe initially published in my cookbook: Cooking with Fibromyalgia. What’s your favorite apple variety? Let me know.
Have an apple every day,
the gluten free chef
Apple Blueberry Crisp
2 red delicious apples, peeled, cored, and chopped
1 pint fresh blueberries, washed, or ½ cup frozen
½ cup water
¾ cup fruit juice blend
2 tablespoons lemon juice
½ cup brown sugar
½ cup organic cane sugar
1 tablespoon pure vanilla extract
1 teaspoon cinnamon
oat crumb topping
¼ cup gluten-free oats
¼ cup cornstarch
½ cup organic cane sugar
¼ cup brown sugar
1 teaspoon baking powder
½ teaspoon salt
4 tablespoons Earth Balance, cold
1. Preheat oven to 400° F.
2. In a food processor, pulse all ingredients for crumb topping, and transfer to a small mixing bowl. Set aside.
3. In a medium mixing bowl, add apples, blueberries, water, fruit juice, lemon juice, brown sugar, cane sugar, vanilla, and cinnamon. Mix ingredients well.
4. Divide apple filling mixture between 4 ramekin dishes and set each on a cookie sheet.
5. Top filling with crumb topping, and place in oven for 20–25 minutes until top is golden and filling is bubbly.
6. Allow ramekin desserts to cool for at least 10 minutes before serving à la mode.
