Summertime Recipes
Although it may seem like there is no room on the menu for anything other than pumpkin right now, fans
of another fall favorite can rest assured that apples will never fall out of favor on the dessert table. Crisps
are desserts that have streusel-like toppings, and are close cousins to cobblers, which feature more of a
biscuit topping. The crunch of the streusel on this “Apple Crisp” from “Danielle Walker’s Eat What You
Love” (Ten Speed Press) is addictive. It replaces a traditional oats or flour-sugar mixture crisp into
something those who are gluten-free can enjoy.
Apple Crisp
(Serves 8 to 10)
In a large mixing bowl, mix together the cashew flour, coconut flour, arrowroot, maple sugar, coconut
sugar, and salt. Mix the ghee into the flour mixture using a pastry blender or two knives, until the mixture
has the texture of coarse sand. Add the shredded coconut, and use your hands to toss and squeeze the
mixture until large, moist clumps form. Place the bowl in the freezer to chill while you prepare the filling.
Peel and core the apples, then cut them into large wedges. In a 2-quart baking dish, combine the apples
with the orange zest, lemon zest, lemon juice, maple syrup, cinnamon, nutmeg, and allspice. Remove the
topping from the freezer and scatter it over the apples. Place the baking dish on a baking sheet and bake
for 1 hour, until the top is brown and the sauce is bubbling. Serve warm with whipped cream on top.
of another fall favorite can rest assured that apples will never fall out of favor on the dessert table. Crisps
are desserts that have streusel-like toppings, and are close cousins to cobblers, which feature more of a
biscuit topping. The crunch of the streusel on this “Apple Crisp” from “Danielle Walker’s Eat What You
Love” (Ten Speed Press) is addictive. It replaces a traditional oats or flour-sugar mixture crisp into
something those who are gluten-free can enjoy.
Apple Crisp
(Serves 8 to 10)
- 3/4 cup cashew flour
- 1/4 cup coconut flour
- 3 tablespoons arrowroot flour
- 1/4 cup maple sugar
- 1/4 cup coconut sugar
- 1/4 teaspoon fine sea salt
- 1/2 cup chilled ghee, or palm shortening
- 1/2 cup shredded unsweetened coconut
- 3 pounds baking apples
- Finely grated zest of 1 orange
- Finely grated zest of 1 lemon
- 1 teaspoon freshly squeezed lemon juice
- 1/4 cup pure maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- Whipped cream (dairy or non-dairy), optional
In a large mixing bowl, mix together the cashew flour, coconut flour, arrowroot, maple sugar, coconut
sugar, and salt. Mix the ghee into the flour mixture using a pastry blender or two knives, until the mixture
has the texture of coarse sand. Add the shredded coconut, and use your hands to toss and squeeze the
mixture until large, moist clumps form. Place the bowl in the freezer to chill while you prepare the filling.
Peel and core the apples, then cut them into large wedges. In a 2-quart baking dish, combine the apples
with the orange zest, lemon zest, lemon juice, maple syrup, cinnamon, nutmeg, and allspice. Remove the
topping from the freezer and scatter it over the apples. Place the baking dish on a baking sheet and bake
for 1 hour, until the top is brown and the sauce is bubbling. Serve warm with whipped cream on top.