So, as a full Autumn moon approaches, holiday tunes already playing in our home, and with fresh organic and local apples and cranberries in my refrigerator, I turned my usual apple crisp into a new, improved seasonal delight. Presenting...
Apple Cranberry Crisp
5-7 apples, peeled and sliced
8 oz bag fresh cranberries
1/2 -1 cup raw sugar (per your desired level of sweetness, and use less if your apples are sweet)
3 Tb tapioca starch
1 cup almond meal
1/2 cup tapioca starch
1/2 cup quinoa flour
1/3 cup brown sugar
1/2 tsp cinnamon (more if desired)
Ground nutmeg (optional, and I add a few unmeasured sprinkles)
1/2 cup Earth Balance butter stick, cold, cut into a few pieces
1/2 cup chopped raw pecans (more if desired - I was very generous with my measuring cup)
Preheat oven to 350 degrees.
Oil or butter a 13x9 baking dish. I prefer coconut oil for this step.
Mix apples, cranberries, sugar and 3 Tb tapioca starch in a large bowl, until evenly coated. Pour into oiled dish.
Place all topping ingredients in a separate bowl. Using a pastry knife (or large fork or a couple of butter knives), cut butter into the flours and spices until it is blended and looks crumbly. Evenly pour mixture on top of fruit mixture.
Bake, uncovered, for 50-55 minutes until fruit is soft and you see some of the glorious red juices bubbling and peaking out at the edges of the topping. Serve warm, with or without a nice coconut ice cream.
Since I still have another bag of cranberries available, I may take a pass at converting this to a more paleo-friendly recipe. We've been sticking to that way of eating for some time now, but being pregnant has found me craving starches. This recipe is very forgiving though, thus my notes about adding more of certain ingredients as you see fit. I've taken the guesswork out of creating a classic free of the gluten and dairy, but since this isn't a cake or cookie that requires rising and such, it's yours to use as a baseline.
I'd love to hear your comments if you try it!