Week 14: Why Am I Eating So Much Apple Crisp?

by Sharon Tjaden-Glass

I suppose there are worse foods that I can be obsessed with right now.

With Felicity, I ate about 35 tomatoes in the span of four days. My husband had a bunch of tomatoes leftover from some cooking event for our church and I just went to town on them. At first, I ate them on salads and sandwiches. Then, I thought, Who are you kidding? Just go for it. Then it was just tomatoes. Tomatoes upon tomatoes, with nothing in my way.

I have no idea why.

Last week, I was looking at the fruit bowl, pondering what to do with a bunch of apples and pears that were getting too ripe.

I will make apple crisp, I thought. I’ve never made it before, but I can figure this out.

To the Internet.

I got some good ideas and then looked around our cupboards. And because it brings a smile to my face to make something that I can share with Doug, I got some ideas from him about how to make it gluten-free so he can enjoy it, too.

Apples, oatmeal, some brown sugar, some rice flour, cinnamon, and a little safflower oil.

YUM.

In the past week, I’ve made two 9″ X 11″ pans of it. Doug has eaten some of it, but really… I’m doing the damage.

I just can’t get enough of this stuff.

Here’s the recipe I’m using if you have any interest. Proportions of sugar and cinnamon are flexible, depending on what you like.

Apple Crisp of Destruction

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Apple Mixture

  • 8 apples, peeled, cored, and cubed
  • 1/2 cup rice flour (if you’re going for gluten-free. Wheat flour is fine too.)
  • 2 teaspoons cinnamon
  • 1/4 cup brown sugar

Topping

  • 3 cups of oatmeal
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 2-3 tablespoons of safflower oil (or whatever oil you have on hand)

 

Apples in an ungreased pan first. Then, cover with topping.

Cover with foil. Put in the oven at 425 degrees for 30 minutes. Remove foil. Finish baking for another 25 minutes. Check to make sure the topping doesn’t burn.

You’re welcome.