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Ginger Apple Crisp
(recipe, Wendy Cohan)
This is my variation of an apple-berry crisp found in Susan O’Brien’s [%bookLink code=1569242933 "Gluten-Free, Sugar-Free Cooking"]. It contains quite a few nuts, so avoid it if you're allergic to nuts. However, my version does not contain soy, dairy, gluten, or any cane sugar. Vary the fruit to whatever is in season, keeping in mind that apples do have some natural pectin, and berries tend to be much juicier, requiring a greater amount of arrowroot to thicken.
- 8 apples, cored, and chopped into ¼-inch-thick slices (I like Ginger Apples, a variety of Golden Delicious)
- ½ tsp. ground cinnamon
- ¼ tsp. nutmeg
- 1 Tbsp. arrowroot (if combining berries and apples, increase to 2 tablespoons)
- 1 Tbsp. freshly squeezed lemon juice
- 1 cup unsweetened shredded coconut, chopped or processed into smallish crumbs
- 1 cup brown-rice flour
- 1 cup walnuts, chopped medium-coarse, not into fine crumbs
- ½ cup blanched almond slivers, processed into fine crumbs
- ½ tsp. allspice (powdered)
- ½ tsp. powdered ginger
- 1 tsp. cinnamon
- 3 Tbsp. fructose (granulated)
- 2 Tbsp. walnut oil
- 3 Tbsp. agave nectar
- Preheat oven to 350 degrees.
- Combine apples and next four ingredients in a bowl.
- In a separate large bowl, combine dry topping ingredients. Beat liquids until combined, then drizzle into dry mixture while stirring with a fork. Combine together into crumb topping. Reserve.
- Place fruit in a 13-by-9-inch baking dish. Cover with foil and bake for 30 minutes, or until fruit is beginning to soften. Remove from oven, sprinkle with crumb topping, and return to oven, baking uncovered an additional 20 to 30 minutes, until golden-brown. Let crisp stand undisturbed for at least 15 minutes before serving.
Read Wendy Cohan's Dinner Guest blog post on gluten intolerance.