Gluten-Free Apple Currant Crisp

by Ann on July 14, 2009

  
  
Apple Currant Crisp

Apple Currant Crisp

 

It happened again, my dad gave me a huge, I’m talking 12 cup bowl of currants to do something with.  What in the world am I going to do with all of these currants?  Well, there may be more to come with currants but I decided that apple currant crisp with a nutty crispy topping would do the trick.  YES!!!  YUMMY!  Originally, I wanted to put pecans in the topping but realized that I didn’t have any while making it.  So, I used chopped walnuts instead and they made the crisp extra delicious.  Pecans would’ve been fantastic as well.  I thought about using black walnuts, which I still think would’ve worked, but decided to go with the more crowd-pleasing regular old walnut.  Pink Lady apples are my favorite type to eat on a daily basis, so I used those.  My actual favorite baking apple is the Jonathan, but only during season from the local apple orchards.  I don’t think the bagged ones at the stores taste good at all.

 

Ingredients:

  • APPLE LAYER
  • 7 apples, peeled and sliced, I used organic pink lady apples
  • juice of 1/2 lemon (optional)
  • 1 TB Vanilla
  • 2 TB sugar, I used white organic
  • 2 TB almond flour
  • 2 cups currants – I used red
  • TOPPING
  • 1 1/2 cups (gluten-free) oats
  • 1/2 cup butter, softened
  • 1/2 cup almond flour
  • 1 cup chopped walnuts
  • 1/4 cup brown sugar (to keep the feel of traditional crisp)
  • 1/4 cup maple syrup (to off-set the dry almond flour and add extra maple flavor)
  • 1/4 cup erythritol (I used Z Sweet, to lighten it a little)  …you can use 3/4-1 cup of whatever sweetener you prefer
  • 1/2 tsp salt

Method:

  • Pre-heat oven to 350
  • Grease 9 x 13″ baking dish
  • Place apples in baking dish, sprinkle with vanilla, almond flour and sugar, coat evenly (I had my apples chopped up waiting to go in the pan and squeezed the lemon juice on them because I didn’t want them to turn brown.  The lemon will add a teeny bit of flavor but most likely you won’t taste it.  I was being anal)
  • Add currants and carefully mix to evenly distribute
  • In a separate bowl, add remaining ingredients and mix with fork
  • Crumble mixture on top of apple mixture and flatten slightly for full coverage
  • Bake for 30-45 minutes – if the top gets crispy and golden before the apples cook through, put foil on the top to stop it from burning

By the way, I’ve been having computer problems and haven’t been able to do any posting until just now, so I’ve got lots of things coming that I was waiting to do.   I’m very excited to be able to be working on my computer again!!!

{ 4 comments… read them below or add one }

1 Dawn July 14, 2009 at 2:35 pm

YUM! Looks so good!

2 stephchows July 15, 2009 at 8:07 am

You could make some jam and then join in on the jam exchange 😀 http://stephchows.blogspot.com/2009/07/jam-exchange.html

3 Ann July 15, 2009 at 12:38 pm

I thought about it actually! But then…I fear I wouldn’t boil the jars correctly and poisin someone. I’ll have to get over that fear b/c I think people that make their own preserves and jarred goods are cool!

4 lisaiscooking July 16, 2009 at 3:04 pm

What a great problem to have with all those currants! Your crisp looks delicious and the nuts in the topping sound great.

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