Something I have missed with our oat restriction is a fruit crisp. It is such a comforting homey dessert. Now that it is autumn, I went looking for a crisp topping that would work with our allergies. And WOW, this is one great crisp! I didn't feel deprived of oats at all in this recipe. It is feel-good food.
I adapted the recipe from one at Allergic Adventures, a lovely blog that has recipes free of allergens similar to our own. The crisp can be served warm from the oven, or cold from the fridge. It makes a delicious breakfast as well as a dessert.
- 2 apples, sliced
- 2 cups rhubarb, coarsely chopped
- 1 cup blackberries
- 1/4 cup natural cane sugar
- 1 Tbsp lemon juice
- 1 Tbsp minute tapioca (mini tapioca pearls)
- 3/4 cup sorghum flour
- 1/2 cup natural cane sugar
- 1 tsp baking powder
- 1/4 tsp xanthan gum
- 1/2 tsp sea salt
- 1/2 tsp cinnamon
- 1/4 cup chilled coconut oil
- 1/4 cup boiling water
- Heat oven to 425 degrees.
- Mix filling ingredients together in a medium sized bowl and scoop into a deep-dish pie plate. Bake for 10 minutes.
- Meanwhile, assemble topping by mixing together the flour, sugar, baking powder, xanthan gum, sea salt and cinnamon in a medium sized bowl. Use a pastry blender/cutter to cut the coconut oil into the dry ingredients until the oil is in pea-sized chunks. Add boiling water and stir just until combined.
- Remove the pie plate from the oven. Using a tablespoon, scoop balls of topping onto the fruit. Try and cover as much of the surface as you can.
- Return to the oven for 25 more minutes.