Posts Tagged ‘apples’

On Friday evening I hosted a Gluten Free Gals get-together. I had suggested a theme of holiday dishes to help inspire everyone for the upcoming holidays and so I chose to make two of my standard Thanksgiving dishes. Wild Rice Stuffing and this Apple Crisp.

Our GF Gals group.

My grandma made this for me for my very first gluten free Thanksgiving sixteen years ago. And we’ve been making it ever since. It is easy, with few ingredients, and tasty. My kind of recipe.

Apple Crisp

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2 Tbsp lemon juice

4 large apples, peeled, cored and sliced *

1/4 cup brown rice flour *

1/2 cup brown sugar, packed firm *

1/2 tsp cinnamon

1/4 tsp nutmeg

2 Tbsp melted butter * see notes for vegan option

1/2 cup chopped pecans

Preheat oven to 350 degrees. Grease a 9″ square baking dish (with butter, oil, whatever you choose to use). Pour the lemon juice directly into the pan and add the apples as you slice them. Toss the apples periodically in the juice to prevent browning.

In a separate bowl, mix together the flour, sugar and spices. Stir in the melted butter and mix well. Then stir in the pecans. Sprinkle the mixture over the apples. Bake for 35 minutes. Serve warm. It goes well with vanilla ice cream. (It’s also great for breakfast the next day!)


* Use any baking apple. This time I used Gala. Slice your apples according to preference. I like my apples a bit thicker so that they still look like apple slices when they are done baking. If you slice them thinner, the apples will cook down and the individual slices will not be apparent, which is okay, just personal preference.

* I used brown rice flour this time. I’ve used white rice flour in the past. Other flours may work as well, perhaps even almond, for a grain-free version? Your standard flour mix will also most likely work. No xanthan gum needed.

* I reduced the sugar by two tablespoons this time around and I think it could be reduced even more. Play with it.

* I used grapeseed oil this time in place of the butter and it worked well. I would imagine that a dairy-free margarine will also work.


This recipe is cross-posted over at Thanksgiving Favorites from Kim at Cook It Allergy Free. Be sure to check out all the links!


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This week’s host for the Gluten Free Menu Swap is My Gluten Free Home. Her theme is apples, and she recently posted an apple dip recipe. While the apples are just starting to come in at the farmer’s markets around here, I still have end of summer vegetables on my mind,  like tomatoes and sweet corn. For once, I am being overrun with tomatillos and now that the nights are getting cooler, grape tomatoes. And my kale is going gang-busters with the cooler weather again.

And as a nod to the apple theme, I might make some baked oatmeal bars and freeze them. We each eat an apple a day for lunch and the bunch of apples in the crisper drawer were suddenly tasting very perfumy last week. Too perfumy to eat, yuck. I couldn’t figure out what had happened all of last week. Until I discovered that one of the lemons and one of the limes in the same drawer were half rotten. Gah. That’s where the smell came from, but it had already permeated all of the apples. So I am hoping that by baking the apples, the citrus smell will be diminished so I don’t feel like they are going to waste. (Although not much goes to waste around here since the chickens would eat them and “recycle” them into eggs anyway!)

This week’s plan:

Creamy Pesto Pasta with Chunky Tomato Salsa – one of our hands-down favorite meals. And we have plenty of tomatoes still.

Kale with Sun-Dried Tomatoes and Garbanzo Beans over Polenta – to try and make a dent in the kale.

Stir Fried Tofu with Miso Sauce and rice

Red Beans and Rice – a pantry basics recipe with limited produce, good for the end of the week. I’ll probably serve it up with a massaged kale salad with cherry tomatoes (two birds with one stone!).

Make You Own Pizza – hubby will probably eat a gluten-full pizza and I will use a frozen Udi’s crust.

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