Friday, October 10

Nesting Season Part 1

I don’t know if it’s my Scandinavian roots coming out, or being a Midwestern girl but this time of the year evokes a season my family calls the “nesting season”. It’s that transitional time between summer and fall where the mornings are crisp and the nights are cool. The trees are clinging to their last bit of green, the crackle of a fire draws you to the flame like a moth to the light, and the bathing suits disappear into the back of the drawers in preparation for chunky scarves and knit socks.

One of the most tell tailing signs that I’ve reached that season is an unquenched thirst for apple cider and the need to be in the kitchen all weekend. So I guess you would say I am officially in nesting mode as I’ve bought my just gallon of fresh apple cider and have slowly found myself nestled into the kitchen with an apron around my hips more often than not. I love it, it’s my thing. Unfortunately in my pre-gluten free life I could bake all sorts of yummy treats to share with friends and family: pies, bars, cakes, dumplings, and everything else that has gluten in it. Now it’s a little trickier to make things gluten free but I’ve adapted (and I occasionally I break down and bake treats and just pawn them off on friends)

After a stop at the local farmers market to get a half peck of Cortland apples, a cup of hot apple cider in hand and a pumpkin soufflé candle burning, I was ready to break into the season of nesting with a homemade apple crisp.

5-7 cups apples:  peeled, cored, and sliced
1/4 cup white sugar
1 tbsp gluten free flour (I used mix of almond & coconut flour)
1 tsp vanilla
1 tbsp lemon juice
1 cup GF oats (I may have added 2 cups- I love oats!)
1/2 cup flour
1/2 cup brown sugar
1/2 cup white sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup butter, melted

Directions:
Set oven to 350 degrees.  Grease a 8x8 pan.  In a Ziploc bag, add the 1/4 cup white sugar, 1 tbsp GF flour, vanilla, lemon juice, & apples.  Shake until apples are well-coated and pour into bottom of pan.  In a mixing bowl, add the oats, 1/2 cup GF flour, brown sugar, 1/2 cup white sugar, baking powder, baking soda, and butter.  Stir.  Place mixture over the apples.  Bake in oven for 35-45 minutes.  Serve warm with ice cream and a drizzle of salted carmel.