{"id":6229,"date":"2011-11-18T03:39:00","date_gmt":"2011-11-18T11:39:00","guid":{"rendered":"http:\/\/www.raisingjane.org\/journal\/?p=6229"},"modified":"2011-11-18T03:39:00","modified_gmt":"2011-11-18T11:39:00","slug":"gluten-free-apple-crisp","status":"publish","type":"post","link":"https:\/\/www.raisingjane.org\/journal\/6229","title":{"rendered":"Today’s Recipe: Gluten-free Apple Crisp"},"content":{"rendered":"

Okay, so you saw this pic of Granny Smith apples last week and here it is again. That’s because I’ve come up with yet another way to eat them. This time, it’s apple crisp but with a twist. Ever tried a bottom crust sweetened with molasses? Surprisingly good, actually VERY!<\/p>\n

\"\"<\/p>\n

<\/p>\n

GLUTEN-FREE APPLE CRISP
\nPREP TIME: 40 MINUTES
\nBAKE TIME: 1 HOUR 5 MINUTES
\nMAKES: 9 SERVINGS<\/p>\n

Crust:<\/p>\n

1\u00a0\u00a0 \u00a0cup organic white rice flour, Bob’s Red Mill<\/a>\u00a0(can substitute another flour)
\n\u00bc\u00a0\u00a0 \u00a0cup powdered sugar
\n\u00bc\u00a0\u00a0 \u00a0t salt
\n6\u00a0\u00a0 \u00a0T butter, cold
\n1\u00a0\u00a0 \u00a0T molasses<\/p>\n

Filling:<\/p>\n

2\u00a0\u00a0 \u00a0lbs Granny Smith apples
\n\u00bd\u00a0\u00a0 \u00a0cup sugar
\n1\u00a0\u00a0 \u00a0t cinnamon
\n\u00bc \u00a0\u00a0 \u00a0t nutmeg
\n1\u00a0\u00a0 \u00a0T cornstarch
\njuice of 1 lemon<\/p>\n

Topping:<\/p>\n

\u00be\u00a0\u00a0 \u00a0cup organic white rice flour, Bob’s Red Mill<\/a>\u00a0(can substitute another flour)
\n\u00bd\u00a0\u00a0 \u00a0cup brown sugar
\n5\u00a0\u00a0 \u00a0T butter, melted<\/p>\n

1. Preheat oven to 350\u00b0F.
\n2. In a medium bowl, combine rice flour, powdered sugar, and salt.
\n3. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
\n4. Mix in molasses, and press mixture into the bottom of an 8\u201dx8\u201d casserole dish.
\n5. Bake at 350\u00b0F for 20 minutes.
\n6. Meanwhile, peel the apples and cut into \u00bd\u201d cubes.
\n7. Mix in sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Stir to combine. Set mixture aside until the crust is finished baking.
\n8. In a small bowl, add rice flour and brown sugar. Pour in melted butter and combine until mixture resembles coarse crumbs.
\n9. Pour the apple filling over the pre-baked crust, then top with the prepared filling. Bake at 350\u00b0F for 45 minutes. Serve with whipped cream.<\/p>\n

The Crust<\/p>\n

In a medium bowl, combine 1 cup of rice flour, \u00bc cup of powdered sugar.<\/p>\n

\"\"<\/a><\/p>\n

Then add \u00bc teaspoon of salt.<\/p>\n

\"\"<\/a><\/p>\n

Using a pastry blender, cut in butter until mixture resembles coarse crumbs.<\/p>\n

\"\"<\/a><\/p>\n

Mix in molasses.<\/p>\n

\"\"<\/a><\/p>\n

\"\"<\/a><\/p>\n

Press the crust mixture into the bottom of an 8\u201dx8\u201d casserole dish.<\/p>\n

\"\"<\/a>\"\"<\/a><\/p>\n

Bake at 350\u00b0F for 20 minutes.<\/p>\n

\"\"<\/a>The Filling<\/p>\n

Peel 2lb of Granny Smith apples.<\/p>\n

\"\"<\/a>\"\"<\/a>\"\"<\/a>\"\"<\/a><\/p>\n

Cut the apples into \u00bd\u201d cubes.<\/p>\n

\"\"<\/a>\"\"<\/a><\/p>\n

Put the sliced apples in a bowl and gather the rest of your ingredients. You will need \u00bd cup sugar, 1 t cinnamon, \u00bc t nutmeg, 1 T cornstarch, and the juice of 1 lemon.<\/p>\n

\"\"<\/a><\/p>\n

Mix in \u00bd cup of sugar.<\/p>\n

\"\"<\/a><\/p>\n

Mix in 1 teaspoon of cinnamon.<\/p>\n

\"\"<\/a><\/p>\n

Mix in \u00bc teaspoon of nutmeg.<\/p>\n

\"\"<\/a><\/p>\n

Mix in 1 tablespoon of cornstarch.<\/p>\n

\"\"<\/a><\/p>\n

Mix in lemon juice.<\/p>\n

\"\"<\/a><\/p>\n

Stir to combine. Then, set mixture aside until the crust is finished baking.<\/p>\n

\"\"<\/a>The Topping<\/p>\n

Melt 5 tablespoons of butter for the topping.<\/p>\n

\"\"<\/a>In a small bowl, add \u00be cup of organic white rice flour, (try Bob’s Red Mill<\/a>) and \u00bd cup of brown sugar.<\/p>\n

\"\"<\/a>
\nPour in melted butter and combine until mixture resembles coarse crumbs.<\/p>\n

\"\"<\/a>Mix together.<\/p>\n

\"\"<\/a><\/p>\n

Pour the apple filling over the pre-baked crust.<\/p>\n

\"\"<\/a><\/p>\n

Top with the prepared filling.<\/p>\n

\"\"<\/a><\/p>\n

Bake at 350\u00b0F for 45 minutes.<\/p>\n

\"\"<\/a><\/p>\n

Serve with whipped cream …<\/p>\n

\"\"<\/a><\/p>\n

… and a dash of lemon zest<\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Okay, so you saw this pic of Granny Smith apples last week and here it is again. That’s because I’ve come up with yet another way to eat them. This time, it’s apple crisp but with a twist. Ever tried … Continue reading →<\/span><\/a> Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[63,106,239,751],"class_list":["post-6229","post","type-post","status-publish","format-standard","hentry","category-growing_jane","tag-apples","tag-bobs-red-mill","tag-dessert","tag-recipes"],"_links":{"self":[{"href":"https:\/\/www.raisingjane.org\/journal\/wp-json\/wp\/v2\/posts\/6229","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.raisingjane.org\/journal\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.raisingjane.org\/journal\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.raisingjane.org\/journal\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.raisingjane.org\/journal\/wp-json\/wp\/v2\/comments?post=6229"}],"version-history":[{"count":0,"href":"https:\/\/www.raisingjane.org\/journal\/wp-json\/wp\/v2\/posts\/6229\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.raisingjane.org\/journal\/wp-json\/wp\/v2\/media?parent=6229"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.raisingjane.org\/journal\/wp-json\/wp\/v2\/categories?post=6229"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.raisingjane.org\/journal\/wp-json\/wp\/v2\/tags?post=6229"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}