Apple Buckwheat Crisp
Made with Erewhon Buckwheat & Hemp Cereal, this dessert is tasty and easy to make. Developed by Dan and Shauna Ahern from “Gluten Free Girl and the Chef”.
6 firm apples (try Braeburns, Galas, or Gravensteins)
¼ cup maple syrup
½ teaspoon ground ginger
140 grams (about 1 cup) gluten-free all-purpose flour mix
1 cup buckwheat/hemp cereal
¾ cup packed brown sugar
½ teaspoon kosher salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup (1 stick) cold unsalted butter*, cut into 1-inch cubes
Preparing to bake. Preheat the oven to 375°. Grease a 9x13 casserole pan with butter or a neutral-tasting oil such as canola.
Preparing the apples. Peel the apples, cut them into quarters, remove the cores and put them into a large bowl. Drizzle the apples with the maple syrup and the ginger. Toss to evenly coat the apples. Pour them into the casserole pan.
Combining the dry ingredients. Put the flour, cereal, sugar, salt, cinnamon, and nutmeg in the bowl of a food processor. Pulse until the ingredients are mixed and the cereal is somewhat crushed.
Cutting in the butter. Add the butter to the food processor. Pulse until the butter is in pieces the size of lima beans. (Some might be smaller, like peas. That’s fine too.)
Baking the crisp. Distribute the crisp topping evenly over the apples. Bake until the apple slices are tender, the juices beginning to ooze, and the topping a golden-brown, 45 to 55 minutes.
Take the crisp out of the oven. As soon as it is cool enough to eat, serve.