RECIPE: Maple Apple Crumble
Makes 8 servings
Ingredients:
- 6 firm tart apples (such as Granny Smith)
- 1/4 cup raisins
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup maple syrup
- 3/4 teaspoon ground cinnamon
- 2 tablespoons cornstarch
- 1 1/4 cups Basic Gluten-Free Flour Mix (see below)
- 1/4 teaspoon xanthan gum
- 1 cup quinoa flakes
- 3/4 cup maple sugar, Sucanat, or firmly packed brown sugar
- 3/4 cup dairy-free, soy-free vegetable shortening
1. Preheat the oven to 350°F. Grease an 8 by 8-inch or 11 by 7-inch baking dish.
2. Peel and core the apples, cut into bite-size pieces, and place in a large bowl. Toss in the raisins and lemon juice. Add the maple syrup, toss gently, then sprinkle in 1/2 teaspoon of the cinnamon and the cornstarch, stirring gently to combine. Pour into the baking dish, distributing evenly.
3. Combine the flour mix, xanthan gum, quinoa flakes, remaining 1/4 teaspoon cinnamon, and maple sugar.
4. Melt the shortening (about 30 seconds in the microwave does it) and drizzle into the flour mixture, stirring gently to combine until the consistency of a course granola (not paste). Spread the crumble topping evenly over the fruit.
5. Bake in the center of the oven for 35 to 40 minutes, or until the fruit is bubbling up around the sides and the top is golden. Let rest for about 30 minutes before serving.
Basic Gluten-Free Flour Mix
Makes 6 cups
- 4 cups superfine brown rice flour
- 1 1/3 cups potato starch (not potato flour)
- 2/3 cup tapioca flour (also called tapioca starch)
The key to the very best gluten-free baked goods is Authentic Foods superfine brown rice flour; it is the Cadillac, or cashmere, of brown rice flours and is worth its weight in gold. It is not grainy like other rice flours, and bakes the most fantastic cookies, cakes, pie crusts, and so on. If you can't find it at your local natural foods market or Whole Foods, order it online. Both Ener-G and Bob's Red Mill brown rice flours will also work in these recipes, but they won't turn out quite as well. I do not recommend Arrowhead Mills brown rice flour, which I find too gritty. The brands of potato starch and tapioca flour or starch are not important; I find them all interchangeable.
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About Cybele Pascal:
Cybele Pascal is a food writer and the author of the bestselling Whole Foods Allergy Cookbook, and her latest work, The Allergen-Free Baker's Handbook (available January 1, 2010). With her trailblazing recipes, she is quickly becoming the voice of allergen-free cooking. Instead of focusing on what people with allergies can't have, she puts the emphasis on the wide range of delicious foods that we can all eat to improve our health. No stranger to the media, Cybele has been a guest on The Martha Stewart Show, the Food Network, the Today show, ABC News, and NPR. She is a regular contributor to Living Without, the magazine for people with allergies and food sensitivities, and her recipes have appeared in many national publications, including Good Housekeeping, Allergic Living, and NY Parent. She has also written regular columns for Oxygen Media, AOL, and Lime.com.
Cybele's lifelong passion for cooking and food history began when she was growing up on Cape Cod, in a family of notoriously excellent cooks who used the organic produce from their garden to prepare scrumptious and exciting meals. "Sustainable Cuisine" was a family way of life and a tenet she continues to practice in her inventive and healthy recipes today.
As a young child, Cybele was taught to cook by her grandmother, who became a superlative home chef during her many years living in Italy. She believes that recipes are a form of heritage, and over the years she has learned to cook dishes handed down from her Southern ancestors, as well as her Eastern European great-grandmother, a famously gifted and enthusiastic cook who reputedly spent so much time at the oven she could lift out hot casseroles with her bare hands. In addition to recipes she learned to prepare from her family and during her fifteen years spent working in restaurants, Cybele is constantly expanding her repertoire. She has traveled the world extensively, making local food the focus of her trips. Food is her passion, and cooking fresh, delicious and healthy meals for her family and friends is a daily pleasure.When her son was diagnosed with severe food allergies in 2001, Pascal learned about allergen-free cooking and made it a priority to transform this cuisine into a delicacy.
In addition to her culinary work, Cybele is also an award-winning playwright and writer. She holds an MFA from Columbia University and an Artists Diploma in Playwriting from the Juilliard School. Cybele lives in Los Angeles with her food-allergic family: husband Adam, sons Lennon and Monte, and their dogs Izzie and Carly (who also has food allergies).
For more information visit http://www.cybelepascal.com
