A serving of gluten-free apple crisp in a white dessert bowl.

Gluten-free Apple Crisp

When you don’t have time to role out a traditional pie crust, apple crisp is a quick and easy alternative. This recipe is from the Whole Grains Council. I added walnuts just because I think everything is better with nuts – and they’re really good for you!

Apples are a really healthy choice for dessert. They are a relatively good source of potassium, a mineral not affected by cooking, with about 200 milligrams per cup. One baked apple is a good source of fiber with 5 grams total, which is 19 percent of the daily target.

I think this recipe would be really good using other fruits, as well, like blueberries or peaches.

Ingredients

For the fruit filling:

  • 4 cups sliced apples (or other fruit)
  • 1/2 teaspoon cinnamon
  • 1/3 cup walnuts, chopped (optional)

For the crumble topping:

  • 1 stick (1/2 cup) butter or trans-free margarine
  • 3/4 cup of sugar or brown sugar
  • 3/4 cup sorghum flour

Instructions

Preheat oven to 350° F. Slice apples into an 8 x 8 inch greased pan or similar-sized casserole dish. Sprinkle with cinnamon. Add walnuts, if you are using them. I also sprinkled the apples with a few drops of lemon juice to keep them from turning brown while I prepared the topping.

Casserole dish containing sliced apples, cinnamon and walnuts.

I added cinnamon and walnuts to the sliced apples, plus a few drops of lemon juice.

Combine crumble ingredients and sprinkle evenly over apples.

White mixing bowl containing sorghum flour, sugar, butter and a pastry blender.

I mixed the butter, flour and sugar together with a pastry blender until the mixture was crumbly.

White circular casserole dish containing sliced apples with crumbly topping added to the top.

Topping added to the sliced apples.

Bake at 350°F for approximately 1 hour or until topping turns light brown.

Gluten-free apple crisp, baked.

It came out of the oven crispy and brown on top, bubbly underneath.

Add a dollop of ice cream or whipped cream, if desired.

Note: You can also use an alternate version of the crumble topping, with less sugar and butter: 3/4 cup sorghum flour, 1/3 cup brown sugar, 1/3 cup butter or trans-free margarine. (Jenny Rees, University of Nebraska Extension Educator)

Nutrition facts per serving:  Calories: 250 , Total Fat: 12 g, (Saturated Fat: 7 g), Sodium: 10 mg, Carbohydrate: 37 g, Fiber: 3 g,  Protein: 2 g.

 

Milo graphic

Milo says….

Go! Walk! Snack! Certain words just make my tail wag.

Slice of gluten-free apple pie on a dessert plate.

Gluten-free Apple Pie

All my life I was intimidated by the beautiful pies my mother made during the holidays. Even before I was diagnosed with celiac disease, I had never learned to make a decent piecrust, but I was encouraged when I read this quote in Carol Fenster’s “Gluten-free Quick & Easy Cookbook.”

“Forget everything you were taught about handling piecrust; this one won’t toughen…”

You can knead this dough as much as you want to and it won’t get tough? It seems there are some advantages to gluten-free baking after all!

For some reason I didn’t have quite enough dough to make this double crust fit a 9-inch pie pan. Maybe I didn’t roll out my bottom crust thin enough. I couldn’t make the scalloped edges that are on traditional apple pies, so my pie wasn’t very pretty. It turned out really tasty, though – not crumbly or gritty – and the flavor is what it’s all about, right?

I didn’t have any sweet rice flour, so I substituted cornstarch. I learned by researching (what did we do before the internet?!) that sweet rice flour is made from sticky rice and is good for helping gluten-free pastries stick together. I would like to try this piecrust again with sweet rice flour to see if it makes a significant difference.

This dough can be made ahead of time and frozen for future use.

Glass canister containing sorghum flour blend with recipe for it taped to the front.

I keep Carol’s Blend mixed up and ready to use for baking.

Piecrust

Ingredients:

  • 1 cup Carol’s Sorghum Flour Blend
  • 2/3 cup tapioca flour
  • 1/2 cup sweet rice flour (I used cornstarch)
  • 1 teaspoon xanthan gum
  • 1 teaspoon guar gum (I used more xanthan gum – didn’t have guar)
  • 1/2 teaspoon table salt
  • 1/4 teaspoon baking soda
  • 3 tablespoons cane sugar, divided
  • 1/2 cup shortening
  • 1/2 cup milk (I used almond milk)
  • 1 teaspoon cider vinegar or lemon juice (I used apple cider vinegar)
  • 1 egg white, beaten with 1 tablespoon water for egg wash (optional)

Directions:

In a food processor, place dry ingredients, 2 tablespoons of sugar, and the shortening and mix well. (I mixed it by hand with a pastry blender and it worked just fine.)

Metal pastry blender on countertop covered with flour and shortening.

I used this pastry blender to mix the flour blend and shortening together instead of a food processor and it worked great.

Add the milk and cider vinegar, and blend until the dough forms a ball. Knead the dough with your hands until smooth.

Ball of gluten-free pie dough in a brown mixing bowl.

The dough mixed up easily and made this nice ball that wasn’t sticky like a lot of gluten-free dough I have tried.

Flatten dough to 1-inch disk and wrap tightly in plastic wrap. Chill 1 hour.

Gluten-free pie dough wrapped in plastic wrap.

Chilling the dough in the refrigerator for 30 minutes would make it easier to roll out.

Remove dough from refrigerator and massage between hands until warm and pliable, making the crust easier to handle. Roll half of the dough to a uniform thickness into a 10-inch circle between two pieces of heavy-duty plastic wrap that are dusted with gluten-free flour. Use a damp paper towel between counter top and plastic wrap to anchor the plastic. Keep the remaining half wrapped tightly to avoid drying out.

Gluten-free pie dough rolled out flat between sheets of plastic wrap.

The dough rolled out pretty easily between two sheets of floured plastic wrap.

Remove the top plastic wrap and invert the crust, centering it over a 9-inch non-stick pie plate. Remove remaining wrap and press the crust into place. If the dough is hard to handle, press the entire bottom crust in place with your fingers. Fill with your favorite fruit filling (see apple filling recipe below).

Apple and spice mixture in bottom pie crust with pieces of butter on top.

The apple mixture placed into bottom crust and dotted with butter.

Roll remaining dough to 10-inch circle. Invert the dough and center over filled crust. Shape a decorative ridge around rim of pie pan (I didn’t have enough dough to do this for some reason.) Slice top crust several times to allow steam to escape. Freeze pie 15 minutes, (I actually skipped this step.) Brush crust with beaten egg white for glossier crust. Sprinkle crust with remaining sugar. Place pie on baking sheet.

Second crust placed on top of apples, brushed with egg white and sliced on top.

The second crust was placed on top and brushed with egg white.

Bake pie in preheated 375˚F oven for 15 minutes on the lowest rack to brown bottom of crust. Move pie to middle rack and bake 25 to 35 more minutes (I baked mine about 30 minutes) or until the top crust is nicely browned. Cover pie loosely with foil if the edges start to brown too quickly. Let cool completely before cutting.

Apple Filling

Two whole Granny Smith apples and one cut in half.

I used Granny Smith apples for this pie.

Ingredients:

  • 4 cups sliced apples
  • 1/2 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon or apple pie spice (I used 3/4 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon ginger)
  • 2 tablespoons unsalted butter, at room temperature
  • 1 tablespoon fresh lemon juice

Directions:

In a bowl combine apples, brown sugar, cornstarch, spices and lemon juice.

Sliced apples in a bowl coated with sugar and spices.

Brown sugar, lemon juice and spices mixed with the sliced apples.

Mix well and transfer to prepared piecrust. Dot with butter. Cover with top crust and follow baking instructions above.

Baked apple pie.

The apple pie browned nicely on top and the bottom crust pulled away from the edges of the pan a bit.

Gluten-free apple pie with slice cut out so you can see the filling and the bottom crust.

The bottom crust could have been a tad thinner, but it tasted great!

Source: “Gluten-Free Quick & Easy” by Carol Fenster.

 

Milo graphic

Milo says….

All you really need is love…but a taste of apple pie now and then doesn’t hurt!

White bowl with some carrot curry sorghum salad in it.

Curry Carrot Salad with Whole Grain Sorghum

Here is another salad recipe that contains whole grain sorghum. I found the recipe at Mother Earth Living, and I changed it up a little to use ingredients I had on hand. I used apples instead of raisins, a small, whole white onion instead of green onion and I used the whole can of coconut milk, which was about 1½ cups. It turned out very good and I think it could be served cold or hot.

Ingredients:

  • 1 cup whole grain sorghum
  • 3 cups water
  • 1/2 teaspoon salt
  • 1 can (13.5 oz) coconut milk
  • 3 tablespoons rice vinegar
  • 2 tablespoons curry powder
  • 1/2 teaspoon chili powder
  • 2 cups shredded carrots
  • 1 small apple, cut into bite-sized pieces
  • 1 small onion, chopped

Directions:

  1. Cook sorghum with the 3 cups of water and salt until tender and water is absorbed, about 1 hour.
  2. To make the dressing, combine coconut milk, rice vinegar, curry powder and chili powder in a large bowl. Place sorghum, carrots, apples and chopped onion in the bowl with the dressing and toss to combine.
  3. Serve chilled or at room temperature. Makes 4-6 servings.

After this sits in the refrigerator overnight the sorghum really soaks up the curry and coconut flavors!

 

Milo graphic

Milo says….

Everything outside is starting to turn GREEN and it makes me want to ROLL in the grass and lay in the sunshine. I LOVE green! Happy Easter everyone!

Yellow easter egg in real grass outside.