Tag Archives: oats

Apple Cranberry Crisp

28 Sep

Apples and cranberries… to me these fruits speak of autumn to me.  They remind me of chilly weather and getting cozy inside when the weather is getting cooler outside.

Trying to work with what nature gives us naturally each season, this is my tribute to those fall flavors I love so much.

Apple Cranberry Dessert with Oatmeal Gluten-free topping

APPLE CRANBERRY CRISP

3 large Granny Smith apples, cored and cut into chunks

2 large Gala apples, cored and cut into chunks

½ cup dried cranberries

1 cup cranberry sauce – recipe here

¼ cup cornstarch

1 cup brown sugar

The zest and juice of 1 yellow lemon

A pinch of salt

A pinch of vanilla powder

 

For the topping:

1 ½ cups of gluten-free flour

1 ½ cups of oatmeal

 1 ½ cups of brown sugar

1 ½ cups slivered almonds

1 ½ sticks of butter – cut into very small pieces

1 tsp cinnamon

1 tsp vanilla powder

 

  1. Pre-heat oven to 375F.
  2. In a large glass baking dish, dump the cut apples and mix in the dried cranberries, cranberry sauce, cornstarch, lemon zest, lemon juice, sugar and vanilla powder.  Mix well to combine.  Set aside.
  3. In a separate bowl mix together the flour, oats, brown sugar, cinnamon, vanilla, almonds, with the pieces of cold butter.  Using your fingers, or a fork, combine the butter with the rest of the ingredients until it becomes like the consistency of wet sand.
  4. Pour the topping over the apples evenly.  Bake in oven for about 30 minutes…  the apples will bubble and the topping will look cooked and somewhat golden.

I usually turn off the oven and leave it inside until we’re ready to eat… to me, it’s best served warm with a side glass of milk or vanilla ice cream.

 

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Peach Cherry Crisp

9 Aug

I raided Costco the other day and bought a whole case of peaches… and a case of cherries. All, just for myself. Well, I did share some with my mom when she came over to visit, but before she came over I was puzzled on what would I do with a case of peaches all for me.

I have made already this plum and blueberry crisp… so I tried the same concept with peaches and cherries to see if it would work. The results??? It DID!!!!

When I asked a bunch of you on FaceBook what should I make with these peaches, Adriana recommended a peach pecan something… that gave me the idea to add pecans to the crisp topping. A hit!!!

 

PEACH CHERRY CRISP

2 medium peaches, peeled and cut into pieces
About 14 cherries, pitted and cut into pieces
3 tsps cornstarch
¼ cup raw sugar
The juice of ¼ lemon
Pinch of ground cinnamon
 
For the crisp topping
¼ cup whole wheat pastry flour
¼ cup rolled oats
3 tbs butter
¼ cup raw sugar
2 handfuls of pecans… about ¼ cup
Butter Spray
  1. In a glass baking dish, sprayed with butter spray, add the cut fruit. Add the cornstarch, sugar, lemon zest and juice and finally the cinnamon. Stir well to combine.
  2. Pre—heat oven to 350F.
  3. In the bowl of a food processor combine the crisp topping ingredients – flour, oats, butter, sugar and pecans. Pulse a few times for all the ingredients to combine and form a sand-like consistency. If you want to make this crisp gluten-free or even dairy free, just follow the instructions for the crisp topping I use here. It’ll work all the same.
  4. Place crisp topping over the fruits in the glass dish. You can be generous.
  5. Bake in oven for about 45 minutes, until the topping is golden and you see the fruit juices starting to bubble a bit. If you would like to avoid spills in your oven or toaster over, place the glass dish over a sheet pan to catch any drippings.

I did this the other night for a dinner with my friend Walter… he is not into sweets and he had seconds. I hope that meant it tasted awesome!!!!

Carob Granola

23 Dec

This is a take on Nigella Lawson’s Chocolate and Peanut Granola.  I gave the recipe to my mom this year and she gave them away as presents to her friends at the yoga center.  She wanted to make something that was good, but easy to do as well.

It turned out really good. And because she does not eat chocolate anymore, she added carob powder instead of the cocoa powder.

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CAROB GRANOLA

1/4 cup carob powder
4 1/2 cups rolled oats
1 cup sunflower seeds, shelled
3/4 cup sesame seeds
3/4 cup applesauce
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/3 cup brown rice syrup
1/4 cup honey
3/4 cup light brown sugar
2 cups raw peanuts or raw almonds
1 teaspoon kosher salt
2 tablespoons canola oil
  1. Preheat oven to 310 degrees F.

  2. Mix everything together very well in a large mixing bowl.
  3. Spread the mixture evenly in 2 baking pans and bake for about 1 hour, turning over half-way through baking. Allow to cool and store in an airtight container.
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