I am so ready for autumn but we really do not have seasons here. We will be traveling soon and I hope to see autumn for the couple weeks we are gone. I may be scarce here while I am away but I will try to find someplace. A new adventure all the way around.
I decided to make an apple crisp to pretend it is autumn. At least it is cooling down a bit. It is gluten free because of my Beloved. Not really a hardship at all. The gluten free sourdough biscuits were good yesterday. I am perfecting the recipe but I do have the starter down.
Apple Crisp
Note: To use wheat flour, use 1 cup of flour, all purpose, white, or wheat. In this case, 1 cup will work. 2/28/2012: I modified the flour quantities and types. i am much happier with this recipe now because it tastes much more similar to the ones made with wheat flour. 5/24/2017: Updated to say use 1 cup wheat flour if replacing the gluten free flours.
2 large apples, cored, peeled, and sliced into small pieces
1/2 cup butter
3/4 cup brown sugar
1 heaping teaspoon cinnamon
1 heaping teaspoon ginger
1/2 cup almond flour
1/2 cup millet flour
1/2 cup sorghum flour
1/2 cup arrowroot flour
Preheat oven to 350 degrees Fahrenheit.
In an 8 inch by 8 inch pan, put the peeled, cored, and sliced into small pieces apples.
In a small bowl, put the butter and brown sugar. Cream together. Mix in the cinnamon, ginger, sorghum flour, teff flour, sweet rice flour, and almond flour. Put on top of the apples, covering as many as possible and making the layer as even as possible.
Bake 45 minutes.
Serve warm or cold.
We happen to really like with the crisp with homemade vanilla ice cream. Heaven.