Mama Jo's Apple Crisp - GLUTEN-FREE

Evolution of the baker: 

Nephew's gluten, corn and dairy allergies are discovered with a climax of ER visits.  

Sister has to learn how to cook in a way that she's not just cooking for one person, and then again for the rest of her family.

I visit her, she visits me... and in helping cook for both family's I am taught how to modify and/or eliminate the allergy foods that I would normally have in my menu line up.

Then around the beginning of 2015 I realize that there are severe gluten intolerances with two of my four kids...   

I cannot adequately explain how blessed I felt in the beginning of 2015 that I not only had a firm knowledge of how to transition what gluten we were eating out of our family's main diet; but how blessed I felt with the experience of being taught and guided by my own sister.  

The transition wasn't scary.  

It wasn't overwhelming.  

It was a deep breath and an "OKAY".

I can do this.

I haven't given up baking... (My sugar purchasing and consumption prove that quite quickly.)  I've learned to become modified in all things baked.  

Here's my apple crisp, GLUTEN-FREE and no one will even know...

NOTE:  If you're not having to modify for yourself or your family, at the end of the post you can find the original recipe un-modified and using all-purpose flour.

GLUTEN-FREE  FLOUR  MIX:

3 cups Bob's Red Mill RICE FLOUR
1 1/2 cups Bob's Red Mill TAPIOCA FLOUR
3/4 cup Bob's Red Mill POTATO STARCH
1 heaping Tablespoon Bob's Red Mill XANTHAN GUM
1/2 Tablespoon salt 

Mix throughly - keep in an air tight container or fridge.
(Note: When using in a recipe as a wheat flour substitute - OMIT up to 1 teaspoon salt.)

GLUTEN-FREE:   MAMA  JO’S  APPLE  CRISP

4 cups cooking apples, peeled and thinly sliced   (about 5-6 medium apples)     

*** (NOTE:     ANYTHING but Red Delicious apples!  

                          Jonathan, Fugi apples or Granny Smith’s are the BEST 

1 Tablespoon cinnamon

3/4 cup GLUTEN-FREE flour mix

3/4 cup old fashioned oats

3/4 cup packed brown sugar

1/2 cup butter melted

Put sliced apples in bottom of a 9X13 pan.  

Sprinkle with cinnamon and mix throughly, until all apple pieces have cinnamon coating that you can see.  

Mix remaining four ingredients in a bowl.

Crumble mixture on top of the apples.  

Bake at 375 for 40-50 minutes or until topping is golden and apple juices are bubbling.  

Serve warm with whipped cream, or vanilla ice cream.

Whipped Cream:

2 cups heavy whipping cream

1/2 cup powdered sugar

1 teaspoon vanilla

Mix in mixer or with a hand mixer until very thick.

Make ahead of time and refrigerate until serving.

MAMA  JO’S  APPLE  CRISP

4 cups cooking apples, peeled and thinly sliced   (about 5-6 medium apples)     

*** (NOTE:     ANYTHING but Red Delicious apples!  

                          Jonathan, Fugi apples or Granny Smith’s are the BEST 

1 Tablespoon cinnamon

3/4 cup all-purpose flour 

3/4 cup old fashioned oats

3/4 cup packed brown sugar

1/2 teaspoon salt

1/2 cup butter melted

Put sliced apples in bottom of a 9X13 pan.  

Sprinkle with cinnamon and mix throughly, until all apple pieces have cinnamon coating that you can see.  

Mix remaining four ingredients in a bowl.

Crumble mixture on top of the apples.  

Bake at 375 for 40-50 minutes or until topping is golden and apple juices are bubbling.  

Serve warm with whipped cream, or vanilla ice cream.

Blog PHOTOS Photographer:     Gavin M. Davis - October 30, 2016


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