After my post from a few weeks ago – where I realized I had a dreadfully small showing on the “Soups/Stews” section of the Recipe Index – I decided to peruse through the rest of the index in order to ascertain where else I could beef up the list. Baking, Cookies, & Desserts all had weak showings; not surprising, as I am not that fond of baking, and I don’t have much of a sweet tooth. However, with Kyle being a Cookie Monster, I was slightly taken aback that there weren’t more cookie recipes on the site – I do make him cookies from time-to-time; I swear I’m a good wife like that. I was surprised that the Drinks section was also lacking though; I love making up tasty new smoothies in the morning and cocktails at night .. although my cocktails usually entail: bourbon, ice, splash of grapefruit juice, stir, drink. Hmm…not much of a recipe there.
I figured it was about time time I begin doing all that gluten free baking I said I was going to do. I had told myself, and family and friends, that I would do lots of experimenting with gluten free flours, especially over the winter, when heating the oven is welcome. But this hasn’t happened much. Even the small amount of baking that I did over Christmas was with wheat flour – tiny gifts given to people who can consume gluten without getting sick. So this weekend, I eased into the gluten free baking pool. After reading my copy of The Gluten Free Girl and the Chef by Shauna James Ahern & Daniel Ahern, I knew I had to make the crisp recipe they shared. While their crisp (which they call a crumble) was blanketed over juicy peaches and blackberries, I was craving apples in mine; a throwback to crisps I ate growing up – and missed. And since I have recently become addicted to juicy, candy-like persimmons, I added a few of them to my crisp as well. Oh happy days.
Gluten Free Apple & Persimmon Crisp
Adapted from Gluten Free Girl and the Chef by Shauna James Ahern & Daniel Ahern
The crumble/crisp topping recipe is nearly the exact one that Shauna and Daniel share in their book. However, I did find that it made a lot of topping. More than was necessary. Perhaps this was because I weighed my ingredients? I’m not sure. Either way, you could either scale back or just save some of the topping in an airtight container in the fridge; that way you can bake up a single-serve crisp when the mood strikes you. The ingredient list may seem daunting, but that’s just the case when it comes to gluten free baking – it’s not as simple as 1 1/2 cups of flour. You need to find the right mix of flours (some starchy, some with lots of protein, some more sweet or savory than others) for each dish that you’re making. But trust me, the effort is worth it. Don’t just buy an all purpose gluten free flour mix if you can help it.
1/4 cup sorghum flour (32g)
1/4 cup tapioca flour (30g)
1/4 cup potato starch (48g)
1/4 cup sweet rice flour (51g)
1/4 cup almond flour (28g)
1/4 cup brown sugar
1 tsp fine sea salt
1/4 tsp ground cinnamon
3 Tbsp butter, cut into pieces and frozen
1/4 cup sour cream
3 firm apples
5 ripe persimmons
1 1/2 Tbsp sugar
1/2 lemon, juice & zest
2 tsp cornstarch
1/2 cup plain Greek yogurt
1 Tbsp honey
pinch of ground cardamom
Preheat oven to 350ºF.
Combine all the flours (sorghum through almond) in a large bowl – whisk together to get rid of any lumps and to thoroughly mix them. Add the sugar, salt and cinnamon to the flour mixture and whisk again to combine. Grate the flour over the flour mix, then stir into the mix. Add the sour cream and stir with a rubber spatula until the mixture resembles damp breadcrumbs.
Core the apples and slice them into semi-thin slices (I’m not getting technical here, because you can make the slices as thick or thin as you like, although don’t cut them too thick, or your apples won’t cook thoroughly) – place the slices into a large bowl. I chose not to peel the apples as I had some gorgeous looking honeycrisps, and I wanted to keep their pinkish hue in the crisp. Peel the persimmons and cut into 1/2 inch cubes; put in the bowl with the apples slices. Combine the sugar, lemon zest and juice, and cornstarch in a small bowl; pour this mixture over the fruit, then stir to combine.
Pour the fruit mixture into a 9 inch pie plate. Sprinkle the crisp topping over the fruit. Bake in the oven for 30-45 minutes, or until the crisp topping is starting to brown and the fruit is bubbling. Remove the crisp from the oven, and allow to cool while you prepare the yogurt topping.
Combine the yogurt, honey, and cardamon together in a small bowl. While the crisp is still warm, scoop onto individual plates, and drizzle each serving with some of the yogurt mixture.
Serve 1 – 8, depending on how generous you’re feeling.