Friday, October 22, 2010

Apple Crisp Recipe and a Tease

 First, the tease . . .



Gluten-free, vegan mini doughnuts.  No, I'm not kidding.  And yes, they were good.  Delicious, in fact.  Don't knock the gf vegan baking.  Once you get the hang of the substitutions, it can be even better than the "real" thing.  Healthier for sure.  I am proud to feed my kiddos these little suckers, and they didn't take any longer to bake than it would have taken to get in the car and buy some at a drive-thru doughnut window.  Mine had protein and applesauce and were baked, not fried.  How about yours?  A recipe will show up here soon.  I just want to bake them again.  You know, in case it was just a fluke that I made delicious doughnuts.  I'm going to keep typing "doughnuts."  Because it makes me feel good on a Friday.

Now, here's the real recipe for today.  I have no idea if this resembles an "authentic" apple crisp, since I have never eaten one before.  I took three or four recipes and mashed them up into something that sounded like something I might like, and this is the result.  And it was a tasty result.  It is also quite easy and versatile.  It is, however, very sweet, so feel free to cut back on the sugar a bit.  As always, please check that your individual ingredients are certified gluten-free and adhere to your own dietary and ethical requirements.  It is vegan (no dairy or eggs . . . obviously no meat in the apple crisp, ew), but I still use brown sugar.  Love it.  A lot.  Use whatever you are comfortable with.

Also, don't fear the "gluten-free" or "vegan" in the recipe name.  Seriously, use whatever flour you have.  It will be fine.  You want to use butter?  Knock yourself out.  Just don't tell me about it, ok?  Butter is one of those few things I miss. 



Gluten-free, Vegan Apple Crisp 

Filling:
6 large apples (we used golden delicious, but any will do, even a mix would be nice) - peeled, cored, and sliced thinly or chopped
2 Tablespoons gf flour (try a gluten-free mix, sorghum, or brown rice . . . seriously, use whatever you like)
3/4 cup brown sugar
1 teaspoon cinnamon
1 Tablespoon lemon juice

Topping:
1/2 cup (1 stick) vegetable spread
3/4 cup brown sugar
3/4 cup gf flour
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup oats (check that they're certified gf if you have gluten issues)
1/4 cup chopped pecans (optional, but oh-so tasty)


1.  Preheat oven to 350 degrees.  Grease a 9x13" baking dish.
2.  Mix flour, brown sugar, and cinnamon in a small bowl.  Toss apples with lemon juice.  Add sugar mixture, toss, and pour into greased baking dish.
3.  Mix all ingredients for topping.  Crumble over apples in dish.  Vegetable spread doesn't exactly crumble well.  It sort of mushes and melts.  Sorry, it can't be helped.  Maybe freezing it a little first?  I don't know.  Let me know if you have a solution.  The end result is delicious anyway.
4.  Bake at 350 degrees for about 45 minutes.  Let cool 10 minutes before serving.


Happy Friday!!!

(doughnuts)

:-)

5 comments:

  1. My apple crisp recipe only calls for white sugar, and I still use less than the full cup. The topping can definitely get sweet. I don't use any sugar at all in the filling, or flour, either. Just apples and water. Also, I cut in the butter into the flour for the topping--is it possible to cut in with vegetable spread? I don't even know. But this certainly looks like apple crisp, so no worries there!

    Sadly, I think even GF oats bother me. I haven't gotten up the nerve to try them again to double check.

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  2. I tried cutting it in, but it just turned to mush anyway. That's why I thought maybe if you freeze it first you could cut and crumble better, but I haven't tried that yet.

    Can you believe some recipes called for even MORE sugar? I put it in with the apples out of habit, since we often use granny smiths and it cuts the tart just a bit.

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  3. I like Braeburn for baking. Granny Smiths turn to mush on me, and yes, they're tart.

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  4. ok they look good. I'll have to pass your blog on to a friend of mine that is GF. Thanks :-)

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  5. Those donuts look delicious! Can't wait to see the recipe!

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