All American Gluten Free Apple Crisp

Its Memorial Day in America this weekend, and for my ever-growing European audience who doesn't know what this is, Memorial Day commemorates all those who died in military service fighting for the USA. Its a big holiday to say the least...! This year I'm showing my respect to the national holiday by baking a quintessential All American dessert. And what comes to mind when I think America and dessert? Anything apple... The triple 'A' rating: All American Apple. 

I try to stay gluten free (although I allow some naughty gluten once in awhile), so have made a GF version without compromising on the full apple crisp, maple cinnamon gooey, and pecan crumble crunch, that is apple crisp. What are you baking this Memorial Day weekend? And if you're not a Yank... there's always good reason to bake apple crisp :)

All American Gluten Free Apple Crisp

You will need...

Crumble topping:
3/4 cup gluten free flour
1/4 cup light brown sugar
1/2 tsp salt
1/4 tsp cream of tartar
1/2 tsp xanthan gum
8 Tblsp (1/2 cup) cold butter, cut into cubes
1 cup rolled whole oats
1/2 cup pecans, finely chopped

Apple filling:
5 apples, peeled, cored, and chopped into 1/2 inch chunks
1/4 cup sugar
1/4 maple syrup
2 Tblsp lemon juice
1/2 tsp cinnamon
1/4 tsp nutmeg

4 medium ramekins (6 small ramekins)

To do...

Preheat oven to 375F/180C. Arrange the ramekins on a large baking sheet and set aside.

Crumble Topping:

In a large bowl, whisk together the flour, light brown sugar, salt, cream of tartar, and xanthan gum. Cut the cold butter into the flour mixture with two knives or a pastry cutter until you get a fine crumbly mixture.

Add the oats and pecans and work the mixture together in your hands, squeezing the mixture until it forms soft clumps. Place in the freezer to chill while preparing the apples.

Apple Filling:

Once the apples have been peeled, cored, and cut into 1/2 inch chunks, in a large bowl combine the apples, lemon juice, cinnamon, nutmeg, sugar, and maple syrup. Stir until the apples are well coated in the mixture.

Assembly:

Divide the apples into the 4 ramekins (or 6 if using small ones). Take the crumble topping out of the  freezer and sprinkle over each ramekin. Bake in the oven for approx 30-40mins, or until deep golden brown on top, and the apple filling is bubbling. Remove from oven and serve warm.

This apple crisp is best enjoyed with vanilla ice cream!

Stars and stripes completes the All American fashion dream right? I've come half-way, combining stripes with leopard and a touch of polka dot... Its all about mixing prints this summer! My All American look wearing American designers and vintage, except my Céline tote... But there's always room for Céline.

I'm wearing:
vintage scarf and sunglasses,
American Apparel romper, Céline tote,
Jenni Kayne flats

Shop My Look!

And for my readers, I'm letting you in on the HUGE SALE happening at Nordstrom's over Memorial Day Weekend! I'm shopping, are you?

   

Also... I recently joined VINE... Are you on it? Download the app and follow for more yummy videos!

        

Tweet

Chia Seed Fig & Walnut Muffins

I wanted a healthy muffin for my breakfast that was easy to make and tasty enough to fill me up until lunch. But who am I kidding, I would eat them any time of day, especially late evenings blogging away with my tea. These might seem like a boring addition to your morning food intake, but how surprised you will be at their soft and fluffy texture combined with the sweet and nutty goodness, inherent to figs and walnuts. Chia seeds pack powerful Omega 3's, and will give you so much energy that you'll annoy your co-workers...!

Figs and walnuts make the happiest of marriages in both sweet and savoury dishes, so they've always made their way easily into my desserts... After baking these muffins, try my Fig & Walnut Pancakes! Always eat the best - because your stomach is worth it.

Chia Seed Fig & Walnut Muffins

You will need...

1/2 cup honey
1/2 cup cultured coconut
1 egg yolk
1 tsp vanilla
1/4 cup olive oil (any kind - it won't alter the taste)
1.5 cups gluten free flour
1/2 cup almond flour
Tblsp chia seeds
1/2 tsp salt
1/2 tsp baking soda
1/2 cup dried figs, soaked in water
1/4 cup chopped walnuts

To do...

Preheat oven to 375F/190C. Grease a muffin tin with oil (olive or coconut oil will do).

In a large bowl, combine honey, cultured coconut, egg yolk, vanilla, and oil until well combined.

In a separate bowl combine the flour, almond flour, chia seeds, baking soda, and salt. Slowly add the dry to wet ingredients until you get a smooth batter.

Dried figs soaked in water.

Stir in the figs that have been soaking in water to soften, and chopped walnuts.

Divide the batter evenly among the muffin tin cups. Bake at 375F for 5mins, then turn the oven down to 350F/180C and continue to bake for 10-12mins or until golden on top.

Makes about 12 muffins.

This morning I'm embracing the warmer weather by stepping out in a mini skirt, wedges, all the while keeping it sophisticated with a navy blazer - a key trend for spring.

I'm wearing:
Thierry Lasry sunnies, vintage blazer,
Zara mini dress, Topshop leopard belt,
Dior bag, Aldo wedges

Shop My Look!

Tweet