I am hosting Adopt A Gluten-Free Blogger again for the month of September. Sea is still in Japan working on her dissertation, and we must keep this baby alive, so here I go again! Sign-ups are still open, by the way, until this Friday, so sign up here!
I decided to adopt a relatively new-to-me gluten-free blogger, Beth of Tasty Yummies! Honestly, I first came across some of her recipes because they were pinned on Pinterest by another gluten-free blogger friend (Are you on Pinterest? If so, follow me! I love to pin lots of recipes – gluten-free, dairy-free, need-to-convert-to-gluten-free, health stuff, and anything else that strikes my fancy!), and they were so beautiful (Just look at her photography! Mad skills!) that they caught my eye. As I looked at them a bit more, I realized that many of her recipes fit really well into the way I like to eat. They’re gluten-free, of course, dairy-free, and many times grain-free. I wanted to make them all!
Unfortunately, time constraints only allowed me to make one recipe, so I chose Beth’s Apple Crisp (which is gluten-free and vegan). I’d make another right this minute, only I’m sitting in a hotel room and I don’t think I can do much with my stash of safe snacks, (some sugar snap peas, apples, raspberries, KIND and LARA bars, sardines) a salad from Whole Foods, and only a microwave, refrigerator, and a plastic knife. I love to take on “what can I make with what’s left in the fridge?” challenges, but MacGyver I am not. So this apple crisp will have to do. Good thing it was amazing.
In fact, so amazing that as I sit here in this aforementioned hotel room, my mouth is watering recalling the yummy fall flavors of this little treat. I might have to make a repeat when I get back home. You see, while fruit crisps appear easy, there is a big difference between an “okay” one and a truly great crisp. A truly great crisp has a perfect balance of sweetness, just enough cinnamon, is crispy but also rich enough to satisfy, and the fruit has to be just so – can’t be too watery or overcooked. I used some Granny Smith apples I got at the farmer’s market (they weren’t exactly local – from Arkansas – but I’m in Texas, so there aren’t a lot of apple orchards around. They were organic and at the peak of freshness though!) so they’d provide a good amount of tartness, and I substituted quinoa flakes for the oats, and coconut palm sugar for the date sugar, as that was what I had on hand. (I also cut the recipe down to 1/4 so there wouldn’t be leftovers in the fridge while I was out of town.) Otherwise, the recipe was left in tact. The coconut oil, cinnamon, and maple syrup really made this dish. After enjoying more than my fair share, I’ll say I’m definitely ready for fall!