Next year, my goal isn't going to be just to blog each week; it's going to be to blog on the same day each week! I'll get there...maybe.
This week, I was so excited to post my successful wheat-free brownie recipe...or my first-try wheat-free chocolate chip cookies...or a discussion about glycemic load and the carbs in different wheat-free grains...and on and on.
Instead, thanks to a great read I happened upon over at The Kitchn, I decided to post an actual well-tested recipe. It's inline with a downloadable PDF again, because updating my software and templates is just so far down on my to-do list these days.
This recipe is for leftover jam cobbler. It's inspired by the Pomona's Universal Pectin recipe for any kind of jam and oatmeal bars. Their delicious recipe uses butter and flour; my adaptation turns the bars into more of a crumb pie/fruit crisp with oats, wheat-free flours, and a small amount of applesauce and oil. Extra bonus, if you make your own jams or not: you can use this recipe with any type of fruit preserves, so save the dredges of your containers and mix them all together into this yummy dessert...or breakfast...or midnight snack.
You might notice that I'm relying heavily on oats now that I'm afraid to open the APF jar in my kitchen. Are oats enough to replace wheat? Simple answer: no. Even GF oats, for my friends with celiac. First, you will get tired of them quickly! Second, I've learned fast that it's better to mix flours for texture and for nutrition.
But, oats are easy. And I'm just starting to not panic about the joy of cooking without so many old favorites. So, here's another oat-and-almond success. Enjoy!
3/4 cup gluten-free oat flour (I use Bob's Red Mill)
1/3 cup tapioca starch (any starch will do)
1/3 cup almond flour (or replace with more oat flour or chickpea flour for almond allergy)
1 cup brown sugar (you can reduce this to taste if you watch glucose levels)
1/2 tsp salt
1-1/2 cup rolled oats
1/2 tsp baking soda
1 tsp vanilla
scant 1/2 cup canola oil
scant 1/2 cup jarred, unsweetened applesauce
1 cup leftover jams (runny remainders are great for this, but thick new jams work too)
1/4 cup cornstarch (use as little as 1 Tbsp for thick jams and the cobbler will still bake up)
BOTTOM CRUST DIRECTIONS
Preheat the oven to 400 degrees.
Lightly grease a medium casserole dish. I use a 7 x 10 Corningware-style dish.
In a large bowl, use a wooden spoon to combine the dry ingredients of the crust.
Make a small well in the mixture and add the vanilla, oil, and applesauce.
Use two forks to drag the liquids through the crust mixture to make a crumbly texture (similar to cutting in butter). I like to turn the forks over and pull them away from the middle of the bowl in different directions.
Use your hands or a spoon to scoop almost exactly half of the crust into the prepared dish.
Wet your fingertips and press the mixture lightly into a crust shape, from the middle toward the edges of the dish. This crust should be just thick enough to cover the bottom, not thicker.
In a separate bowl, combine the jam and cornstarch, stirring or whisking until cornstarch is evenly distributed and not lumpy. The mixture will thicken with the oven heat.
Use a spoon to spread the filling across the bottom crust, leaving about 1/8-inch edge without filling.
TOP CRUST DIRECTIONS
Wet your fingers again and drop the rest of the crust mixture onto the filling in small sprinkles or crumbles. This will not look like it's going to work! You should have enough crust mixture left to almost cover the filling, with some holes. It's most important that your edges are covered with the crumble (but the result tastes just as good if the filling leaks out!). If you have a hard time with the wet mixture, it's okay to incorporate a bit more oat flour to the top crust mixture, too. The entire recipe is very forgiving of measurement estimates (which could be why I like it so much!).
Place the dish uncovered into the oven for 20 minutes (or until the edges are dark brown, if you like crispy crusts).
Remove the dish to a cooling rack for at least 15 minutes. This can be served warm with spoons, or it can be chilled and sliced later on.
I have grand plans to make or find some favorite wheat-free flour mixtures to keep on hand. I think this one will come in handy for the autumn crisps and maybe even for winter pies.
If I decide to try vanilla powder, I can mix it in with all of the crust's dry ingredients and have a ready-made crust that just needs a liquid to come together.
I'm seeing apple juice and canola with my fruit crisps, orange juice and olive oil with a sweet potato pie...so many possibilities! I wish I were organized enough to put them here as updates to the post when I try them. Maybe that will be the writing goal for 2019. :-)
What will you make with the crust? Do you have a favorite jam or other filling to try?
Hi, I'm Nicole.
ABOUT THE BLOG
An apothecary is a person or a place. Either one implies healing and relates to pharmacy in its truest sense, as a source of treatment and advice.
This blog is my way of uniting my pharmacy training with my efforts to provide a healthy and safe lifestyle for my family. In true apothecary form, I research and prescribe alternative ingredients that work just right in each specific recipe, and I would like to share the results with anyone who needs help making their own family’s kitchen allergy safe and heart healthy.
I made the 2017 Top-40 Food Allergy blogs!
Nicole Van Hoey's books on Goodreads
Bakery Bites: Breads and Treats Without Dairy, Eggs, Nuts, Seeds, or Soy
ratings: 1 (avg rating 5.00)
Kitchen Adventures With Multiple Food Allergies: A Recipe Collection for Celebrations Without Dairy, Eggs, Peanuts, Tree Nuts, Seeds, or Soy