Sunday, August 02, 2009

Montina-Coconut Apple Crisp

Recently I spent some time in the kitchen and made an apple crisp. It's very yummy and easy to prepare. This recipe is gluten-free, dairy-free, egg-free. It can also be corn, soy, and nut-free. Or, if you'd like, it can be prepared using gluten and dairy products. It's one of those great recipes that can be used to 'invent' whatever your needs or tastes desire.

For the topping:

3/4 cup sugar - white, brown, or natural
(maple syrup, stevia, etc.)
3/4 cup flour (favorite gluten-free flour mix, just starch
like cornstarch, almond meal,
other nut meal,
or whatever you have on hand)
1/2 cup vegetable shortening, dairy-free
margarine, or coconut oil
1/2 tsp. salt
a few grates or sprinkles of nutmeg
1/4 tsp. each cinnamon and/or allspice

For the filling:

6 to 8 apples, peeled, cored, and sliced
1/2 cup sugar (or stevia and maple syrup)
2 tsp. lemon juice
1/2 tsp. cinnamon
a few grates or sprinkles of nutmeg
1 Tbsp. minute Tapioca

Preheat the oven to 400 F. Grease a deep pie pan.
Mix together the topping ingredients with 2 knives or a pastry blender until it
resembles small peas or cornmeal.
Toss together the filling ingredients in a bowl. Pour into the pie pan.
Sprinkle the topping evenly over the filling.
Bake for 35 to 35 minutes, until the top is crisp. Serve warm with coconut milk
or just plain.

*I used gluten-free Montina flour and coconut flour; coconut oil;
stevia and maple syrup as my ingredient choices. Apple varieties
were this season's Fuji and Golden Delicious.

Since it's fruit, it could be a good addition to
any meal - even breakfast!

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