Apple Crumble

Ingredients

Filling:

• 4 large Golden Delicious apples (about 3 pounds)
• 1/4 cup sugar
• 1 lemon, juiced
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon

Topping:

• 1 cup walnuts or pecans, roughly chopped
• 1 cup all-purpose flour
• 1 1/4 cups rolled oats
• 1/2 cup packed dark brown sugar
• 1 teaspoon ground cinnamon
• Pinch fine salt
• 8 tablespoons (1 stick) cold butter, cut into small pieces
• Vanilla ice cream, for serving, optional

Directions

Position an oven rack in the center of the oven and preheat to 350 degrees F.

Peel, core, and slice apples into 1/4-inch slices. Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon. Pour into a lightly greased 9 by 13-inch baking dish, and spread out into an even layer. Set aside.

In another large bowl, mix together the nuts, flour, oats, sugar, cinnamon, and salt for the topping. Using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed.

Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes, rotating once halfway through cooking.

Serve warm or at room temperature with vanilla ice cream.

Recipe courtesy of Dave Lieberman

Read more at: http://www.foodnetwork.com/recipes/dave-lieberman/apple-crumble-recipe.html?oc=linkback

German Apple Cake

(this is a fantastic recipe. I used half the sugar + a bit of honey for the scent)

Ingredients

• 2 eggs
• 3⁄4 cup vegetable oil
• 2 cups sugar (I used 1 cup + 1-2 tablespoons honey; cake was plenty sweet, could reduce further) 
• 1 teaspoon vanilla
• 2 cups flour 
• 2 teaspoons cinnamon (used more like 1.5 tablespoons, also added nutmeg)
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 4 cups peeled chopped apples (chopped approx 1/2 inch dice)
• (I also added a packet of TruLemon for flavor + a handful of raisins) 

Directions

In large bowl, beat eggs and oil until smooth.

Add next 6 ingredients and mix well.

Fold in apples.

Pour into greased 9 by 13 pan. (I used two smaller pans and bake time was still the same; very moist cake)

Bake at 350F degrees for 50-55 minutes.

Gluten Free Berry Cobbler

YIELD: 6-8 servings

INGREDIENTS

Filling:

• 1-1/3 cups frozen blueberries
• 1-1/3 cups frozen blackberries
• 1-1/3 cups frozen raspberries
• 2 Tablespoons sugar
• 1 tablespoon corn starch
• 1/2 teaspoon cinnamon
• 1/2 cup water
• 1 tablespoon lemon juice

Topping:

• 1/2 cup butter softened
• 1 cup loosely packed brown sugar
• 1 cup gluten free quick oats
• 1/3 cup gf flour blend
• 1/2 teaspoon cinnamon

PREPARATION

Preheat oven to 350°F.

Filling:
Mix berries, sugar, cinnamon and corn starch in a large bowl.
Add water and lemon juice. Pour mixture into a 8-inch square baking dish.

Topping:
Combine butter, brown sugar, quick oats, gf flour and cinnamon
in a medium sized bowl with a pastry blend er until butter is in small pieces. Sprinkle over top of berries.

Bake for 45 minutes until fruit is bubbly and topping is browned. Serve warm or at room temperature. Delicious with a scoop of vanilla ice cream.

** NOTES: Made with all wineberries. Seems like topping amount is excessive.