Tuesday, September 2, 2008

Meghann's Gluten Free Apple Crisp

~Apple Crisp - It Doesn't Look Like Much, But the Taste Can't Be Beaten!~

As a kid, nothing said Sunday evening like a warm bowl of apple crisp. Sometimes with whipped cream or ice cream if we were really lucky, other times plain, it always made us less sad that the weekend was over and school was just a sleep away. Even in summer this dish is the perfect end to almost any meal as it isn't too heavy, and though it has a caloric value, it counts as a serving (or two) or fruit, and a serving of grain. I modified my mom's 'sacred' crisp recipe to make it friendly to my innards, and came up with this delicious version. Made with quinoa flakes instead of oatmeal, and gluten free flours, this is perfect for those with gluten sensitivities. Since we use olive oil instead of animal fat, this can even be vegan! Try it and you won't be disappointed!

Meghann's Gluten Free Apple Crisp

2/3 Cup GF Flour Mix
2/3 Cup Quinoa Flakes
1/2 Cup Brown Sugar
1/2 Cup Extra Virgin Olive Oil
1 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
4 Medium Apples (I like a combination of Royal Gala or Crispin and Jersey Mac)
1/3-1/2 cup Organic Sultana Raisins
1/4 cup Mini Chocolate Chips (Optional)
1/4 cup Chopped Nuts (Optional)
Whipped topping or Ice Cream for Garnish (Optional)

Preheat oven to 375 degrees. Peel, core and slice the apples. Mix all the dry ingredients (not the raisins) with the olive oil until crumbly. Put a thin layer of the flour mix on the bottom of an ovenproof casserole dish (6-8 inches square is nice). Top evenly with sliced apples. Sprinkle the raisins over the apples. Top with the remainder of the dry mix. Pat slightly to make a firm top. Bake for 30 minutes, or until the top is browned and firm. Let cool for ten minutes and serve topped with ice cream or whipped topping. Enjoy!
Makes about 4-6 servings.
Hope you like this as much as I do!

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