Gluten free Apple Crisp

 Gluten free Apple Crisp

This dessert is not only easy…it is tasty and perfect just by itself or use as a luxurious topping over a dish of vanilla ice cream.

Ingredients

4 large        granny smith apples

1/2 cup        coconut flour

1/2 cup         tapioca flour

1/2 cup         organic sugar

1/2 cup         brown sugar

3 tbsp.          melted ghee or butter

2 – 3 tbsp.     cinnamon

1                    oranges (juice only)

pinch             salt

Topping Ingredients

2/3 cup          uncooked oatmeal

1/2 cup          water

2 – 3 tbsp.      coconut flour

2 – 3 tbsp.      tapioca flour

2 – 3 tbsp.      brown sugar

2 – 3 tbsp.      organic sugar

juice              from half and orange

pinch salt 

Directions (apple crisp)

  1.  Rinse apples, pat dry.  Cut each apple in quarters. Remove the apple peel with a paring knife or a peeler.
  2.  Thinly slice each apple quarter and place in a pie pan.  Toss apples with the juice of a lemon or orange.
  3.  Add both flours and to the bowl of apples then gently toss the apples to lightly coat the slices.
  4.  Add sugars, cinnamon and salt to the apple mixture and toss or stir to combine the ingredients.
  5.  Squeeze the juice of 1 orange over the apple mixture.  Make the apple crisp topping.

Topping (directions)

     1. Place oatmeal and water in a small bowl.  Microwave on high for 1 minute.  Remove from the microwave, stir and set aside.

     2. Add sugars, salt, cinnamon, juice of 1/2 an orange and ghee to the bowl.  Stir to combine.

     3. Using clean hands sprinkle topping crumble over apple mixture.

      4. Bake the apple crumble for 40 minutes in an oven preheated to 350 degrees F.

My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/smallkitchenbigflavorsblog.wordpress.com

Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!