I’ve been busy. It’s spring, which means yard cleanup, planting early spring crops, spring crafts, spring cleaning, and spring adventures (like my recent cluster of trips to the swamp looking for pussy willows…).
Mom finally got me some.
But you know how spring works- you start cleaning out your winter barrels to make room for fresh spring produce, and that usually means extra apples. What a perfect time for apple crisp!
Unfortunately, yankee apple crisp calls for oats, and due to avenin sensitive enteropathy, I cannot eat oats.
I threw together this lovely dish and baked it in my toaster oven! Here is our time-honored family recipe for apple crisp.
4c peeled, cored, and sliced apples (about 6)
3/4c brown sugar, packed
1/2c all purpose gf flour (any)
1/4c puffed quinoa or puffed millet
1/4 quinoa flakes/brown rice flakes
1/3c softened vegan butter, margarine, or coconut oil (You can even use unsweetened applesauce, but it won’t be as crunchy)
Preheat your toaster oven 375.
When peeling and preparing your apples, if you’re not quick or do not have help, you can put the apple pieces in cold water with a dash of lemon juice to keep them from browning.
Mix together your sugar, flour, puffs, flakes, and cinnamon. Then add your butter. The mix will be crumbly.
Drain your apples well and put them in an 8×8 or 9in. pie plate. Using your hands, sprinkle the sugar mix over the top, spreading it evenly.
Bake 30-45min. This will brown a little dark when using vegan butter or margarine, but if it starts to burn, you can simply cover it with foil or an oven safe lid. I BEGIN baking this with a lid on, and then halfway through, remove the lid so the top becomes crunchy (this is unnecessary if making it with applesauce instead of butter).
This is done when the inside apples are soft and are bubbling under the crumble. I use a toothpick or chop stick and stick it into the center to test the firmness of the apples.
Serve hot or cold.