Just back from a visit to the chiropractor. I hadn't been in a long while and knew this baby bod could use a tune-up. Overall I'm still feeling really great during this pregnancy. I'm starting my 26th week now and totally feel like myself, with the added bonus of baby kicks/flips galore to remind me that there's a little life inside! Whenever I sit down for a moment or two, the kicking begins. Signs of the times ahead of me?? :) Last night I read through some of the dear baby letters that I wrote during my first pregnancy- so happy Hadley will have those to read someday. It's about time I start writing to my second child. That will be one of my next blog post assignments.
For today, let's talk about apple crisp. Is apple crisp part your life? It wasn't part of mine until I got married. When I married into Grant's family, eating apple crisp during September and October became as necessary as it is to have a piece of pumpkin pie at the end of Thanksgiving dinner. It's just part of the fall experience now. And today I have a special treat for those of you who avoid dairy-- I've adapted Grandma Marian's famous apple crisp recipe to be dairy-free. It also happens to be gluten-free. Grant and I can both handle gluten in moderation, especially when it's in sprouted wheat bread, (sprouted grains are much easier to digest) but right now I only have sprouted brown rice flour on hand, so that's what we used. I'm sure you guys could have already figured this out this recipe adaptation, since it only means swapping out 2 or 3 things, but we were really happy with how ours turned out, so I'm going to share it!
Anyone else super excited that tomorrow is October?! YAY! me too!! Bring on the pumpkins and crunchy red leaves and spicy drinks and cornbread + chili.. and please don't forget the apple crisp. The perfect way to end any autumn meal. Here's the original recipe for those of who don't have any trouble digesting gluten and dairy!
Marian's Apple Crisp
made gluten and dairy free
10-12 apples, thinly sliced (no need to peel them)
1/2 cup of raw sugar or coconut sugar
2 T. lemon juice
1/4 cup coconut oil
2 tsp. cinnamon
1 cup sprouted rice flour
1 cup raw sugar or coconut sugar
1 cup rolled oats
1/2 cup + 2 T. cold coconut oil, or palm shortening, like Spectrum organic shortening
1/2 tsp. salt
1 tsp. cinnamon
This recipe is easily cut in half or quartered, if you don't have 12 apples laying around.
Preheat oven to 350 degrees. Arrange sliced apples in a 9x13 and sprinkle sugar and cinnamon on top. Place dabs or chunks of coconut oil randomly over this, and sprinkle lemon juice on top. Mix it up a bit in the pan. Combine all topping ingredients in a small bowl, cutting the coconut oil or shortening in last. Place topping evenly over the apple mixture. Bake for 50 to 60 minutes, or until golden and crunchy on top. Apples should be bubbly. Serve warm with vanilla bean coconut milk ice cream. Or eat it straight out of the fridge the next day! It is soooo good cold.
If you happen to have a large amount of apples on hand this fall (like I did), you may find yourself wanting to get them stored away in the freezer for future baking. I didn't want a single apple to go to waste, so I took all of the apples that had not yet been used for sauce, cider, and crisp and got them ready for freezing. Here's what I did:
How to Freeze Fresh Apples
1. Wash apples. To a large bowl, add a few cups of water and juice of one large lemon.
2. Peel, core, and slice the apples, adding the slices to the bowl of lemon water as you finish.
3. Lay slices on large baking sheets, in a single layer. Place in the freezer for a few hours. Then use a spatula to remove them from the pans and toss them in freezer bags. Store bags in the freezer until ready to use in apple pie, crisp, or tarts.