ADIEUX TO APPLES

Another snowstorm is headed towards Colorado (the 6th snow of the winter, here in mid-November).   To be fair, it was 70 degrees today...the fun of Colorado fall.  In any case, early frosts mean that apple season is truly over.  I can't resist another post, using the last of my local Honeycrisps.  They are slightly wrinkled, but still sweet and great for baking.  


I love apples...


I've carried around my favorite apple cake recipe with me since I was a teenager.  It's named after my grandfather, although I have no memories of him ever baking.  I've modified and updated this recipe over the years.  It's simple and delicious.


KAPPY'S APPLE CAKE


1 C    sugar
1/2 C oil
3        eggs
1 t      vanilla


2C      whole wheat pastry flour
2t       cinnamon
2t       baking soda
1t       baking powder
1/2 t   salt


4    C diced apples
1/2 C chopped walnuts
1/2 C raisins


2 loaf tins, or 1 tube pan, greased and floured.


Preheat oven to 350 degrees.


Beat eggs, oil and sugar together with a whisk until frothy.  Lots of beating!
Sift all the dry ingredients together.
Add the dry ingredients to the egg mixture.
Mix in apples, nuts and raisins.
Pour into tins
Bake: 40 minutes for loaf tins, 1 hour for the tube tin


GLUTEN FREE APPLE CRISP


I invented this for my many friends who eat gluten-free.  The extra nuts make it very rich.  It is perhaps more delicious than the original! 


5-6 apples (1 1/2 lbs)
1 orange (rind and juice)
2 T brown sugar (optional)


1 1/2 C (2 oz)  rolled oats
1/2 C    (2 oz)  oat flour
1 C       (5 oz) almond flour 
1 1/4 C (2 oz) organic cane sugar
8T/1 stick (4 oz) butter
1 t                    cinnamon
1 t                    ginger
3/4 C    (3 oz) chopped almonds


Preheat the oven to 375 (350 convection)


Crumble:


Mix together the oats, oat flour, almond flour, sugar and spices.  If you don't have almond flour, take 5 oz of almonds and process them to a course flour in a food processor.  Rub in the butter, then add the chopped nuts. (see the 'normal' recipe, in the previous apple blog entry, for technique details).  The nut flour makes the mixture a little difficult to work - if it gets too sticky, put it in the fridge for about fifteen minutes - the ingredients, when cold, are easier to mix.  After mixing, keep the crumble cold while you prepare the apples.


Apples:  Slice the apples thinly, mix them with the orange juice and rind. Add the sugar if the apples are tart.  Pile into a small baking dish.  


Pour the crumble evenly over the apples.  Don't press the mixture down. This recipe makes a lot of crumble - if you have too much, just put it in a bag in the freezer for later use.   Bake for 30-40 minutes, until the apples are soft and the crumble is brown.