Apples are the heart of this recipe but the cranberries add snappy flavor to it and some great color.
If you can, get organic as the sprays they use on growing apples are not good for you. I made this last weekend with some golden delicious apples from a local orchard. South of Hellertown is Bechdolt’s Orchard which grows many apple varieties. Go there if you want the freshest tastiest apples in this geographic area. The variety is up to you but I would not suggest red delicious as they are for eating only.
This recipe is out of Gluten-Free Baking Classics Cookbook by Annalise G. Roberts with a few additions. Her flour mix appears to be identical to that of King Arthur Flour’s gf mix. I am betting you can use any GF flour mix in this recipe, not like a cake or other baked goods that have very specific flour requirements.
I have made this recipe several ways. But it works best in the melted version below. I have made it egg free but it really somehow needs that egg to pull it together to mimic a wheat flour based crisp. The oats can be left out if you don’t like them. I personally love oats in my crisp. I don’t like it too sweet so I use the lesser amount of sugar. This is entirely a personal choice.
For those who love a topping and want to go low fat, this recipe is absolutely perfect with a big scoop of lowfat plain organic yogurt on it. I love crisp warm from the oven but it also is tasty cold the next day, if you have any left over that is!
Angie’s Apple and Cranberry Crisp
3/4 cup GF flour (mix below)
½ to ¾ sugar (I used ½ a cup)
½ cup dry old fashioned oats
1 ¼ tsp baking powder
1 tsp cinnamon
½ tsp xanthan gum
½ tsp. salt
1 lg egg
5 cups thinly sliced apples
1 cup fresh or frozen cranberries
1/3 cup butter, melted
Heat oven to 350 degrees. Put rack in center level of oven. Lightly butter a 9 inch square pan or spray with cooking spray.
Combine all the dry ingredients. Add egg and stir to mix well. Place half the apples in the baking pan, top with cranberries and then the rest of the apples.
Sprinkle with the dry mix and sprinkle with the melted butter. Bake 40 minutes until bubbly and the topping is browning.
Brown Rice Flour Mix [you can use King Arthur’s GF mix; identical to this recipe]
2 c brown rice flour (finely ground)
2/3 c potato starch – Not potato flour!
1/3 c tapioca flour