Are you as shocked as I am that Thanksgiving is right around the corner? Usually I attribute this shocking feeling to the fact that stores get their shelves and displays ready for the big holidays a couple months in advance. But this time it's different. Seriously. Thanksgiving. Next week. Yikes!
We usually have Thanksgiving with either my husband's family locally or mine in Southern California. I love to experiment with new recipes before the big feast so that I can make sure that (1) what our big family eats is delicious and (2) I do not have any one dish that will take up all of my time and energy. There's nothing worse than a bottleneck at the oven or kitchen sink when you're trying to have 8 dishes ready, all at the same time!
Here is the first of several recipes to consider for your Thanksgiving feast. Apple cranberry crisp is tart, sweet, and beautiful. It's a perfect choice for dessert or even an autumn brunch treat. And you could even make it a day in advance and reheat it although I'm not sure if you will want to do this since you might have a 20-pound turkey that demands a lot of fridge space. Keep this recipe in your back pocket for the day after Thanksgiving if you have a lot of cranberry sauce left over.
|Trader Joe's cranberries are $2 for 12 ounces.|
|The flavor and texture of Granny Smith apples hold up well in baking.|
|Trader Joe's certified gluten free rolled oats, 32 oz bag for $4|
Apple Cranberry Crisp
Adapted from Diana Rattray's recipe which appears at About.com
12 oz. bag of cranberries
1 cup orange juice
1 cup granulated sugar
5 Granny Smith apples, peeled and sliced into 1/4 to 1/2-thick pieces
3/4 cup rolled oats (buy certified gluten-free oats if you are allergic to wheat or gluten)
1/2 cup flour or gluten-free flour blend*
1/2 cup firmly packed brown sugar
1 tsp cinnamon
6 Tbsp vegan margarine, softened and cut into small chunks (Earth Balance makes milk-free, soy-free varieties)
|It was looking quite lovely before I baked it.|
- Combine cranberries, orange juice, and granulated sugar in saucepan. Cook over medium heat partially covered. Stir occasionally.
- Cook until most berries have burst and a thick sauce has developed.
- Remove sauce from heat. Mix in apple slices until they are fully coated with sauce.
- Pour apple cranberry mixture into a greased 13"x9" pan or equivalent. (I used a pretty round dish that was less than 2 inches deep and sauce bubbled out onto the oven. Yikes!
- Preheat oven to 375 degrees.
- In a separate bowl, mix together all of the dry topping ingredients.
- Add chunks of softened vegan margarine into dry mixture until coarse chunks form.
- Drizzle topping over fruit mixture completely covering the fruit.
- Bake at 375 degrees for 30-35 minutes until topping is golden brown.
|A delicious but macabre mess from my too shallow dish.|
How to make Gluten-free Flour Blend
3 cups brown rice flour
1 cup potato starch
1/2 cup tapioca starch
- Thoroughly mix flour and starches together. Store in an airtight container.
- You may want to double the recipe so that you have a good-sized stash of GF flour blend for your future baking needs.
- Although I think it's not necessary for the above crisp recipe, usually you need to add xanthan gum or guar gum when you use a gluten-free four blend. Xanthan gum (which contains corn derivatives) and guar gum work as binders for baked goods.
- 1 tsp per cup of flour mix = sandwich bread/pizza crust
- 1/2 tsp per cup of flour mix = cakes/muffins/quick breads
- 1/4 tsp per cup of flour mix = cookies