Apple Crisp

I love crisps. They’re yummy, healthy, and totally adaptable to most food restrictions. They naturally have no gluten, soy, dairy or eggs. What if you can’t eat nuts? No problem! Substitute gluten free oats or quinoa flakes. If you want to be creative, you can do half apples, half pears, or add in some plums or quince for variety.

1 ¼ cup sorghum flour (or any GF all purpose mix should do)
½ cup chopped nuts (or substitute with quinoa or GF oats)
1/2 tsp ground sea salt
2 Tablespoons rapadura, demerara sugar or brown sugar
1/8 teaspoon stevia powder (or another 2 tablespoons of sugar)
¼ cup oil (almond, canola, or walnut oil work well)
1/2 teaspoon almond extract
1/2 teaspoon vanilla or maple extract
dash of cinnamon and a dash of nutmeg

4 large baking apples (MacIntosh, Empire, Granny Smith or Jonathan are all good)
1 cup cranberries
½ cup raisins, or diced dried apricots or pineapple
1/3-2/3 cup sugar, depending on taste (you can use a sugar substitute if you wish)
zest of an orange or lemon (optional)
1 ½ tablespoons tapioca starch
½ teaspoon cinnamon

Preheat oven to 350?F. Grease 8X8 pan with oil.
Peel and chop apples. Mix all filling ingredients together and add to pan. In another bowl, combine the topping ingredients and sprinkle over the fruit. Bake, covering loosely with aluminum foil after 20 minutes (GF flours brown/burn at different speeds. Slight browning=good. More than that=bitter. Err on the side of caution). Continue to bake for another 20-25 minutes until the juices start bubbling up.

~from Cheryl’s kitchen ©2007