We have decided to stay home for Thanksgiving this year. I was a bit sad at first, but am getting more and more excited about it being just us. I envision a slow paced day and a conclusion to a month's long journey on gratitude along with time spent learning about the Pilgrims. Another perk? I won't have to have one moment's anxiety about cross contamination! Hooray!
So, here's the first recipe of Autumn for our family: We have a local orchard that we go to yearly for their yummy apples. There's just nothing like taking the family apple picking on The Mountain. And then coming home and making an apple crumble every night...or as often as possible, right? This is sort of a hybrid--a cross between a crisp and a cobbler.
5 large apples, sliced and cored (we like Rome and Fugi)
1 tbsp. apple cider vinegar
1/4-1/3 c. agave nectar or honey, depending on how sweet you like it
1/2 tsp. cinnamon
3/4 c. brown rice flour
1/2 c. tapioca starch
1 c. almond flour*
1/2 tsp sea salt
1/3 c. agave nectar
1/3 c. unrefined coconut oil
1 tsp. cinnamon, or apple pie spices
Preheat oven to 350 degrees. In a large bowl, mix the filling ingredients. Pour into a 9x13" glass baking dish. In a medium sized bowl, mix all the dry ingredients. Add the agave and oil and mix well. (You can use your hands!) Crumble or spread the topping across the apples. Cover with foil for the first 25 minutes or so. Bake for 50-60 minutes. Let rest ten minutes before serving.
If you have a high-powered blender such as a vita mix, you can easily make your own almond flour. I just toss in a cup of nuts and blend on high for a few seconds. Caution! Don't over blend or you'll make almond butter and have to make Elana's brownies instead (which wouldn't be the end of the world, eh?).