Tuesday, October 28, 2008

The weather outside is frightful!

This is what fall is supposed to be like! Not so, here. The winds are ferociously blowing outside and the trees are swaying back and forth in response. All the colourful leaves are being blown off the trees and whipped across our property. The rain is coming down and it's icy cold - threatening to turn to snow later this afternoon if I believe the weather channel. The sky is completely grey and the only bright colour out there is the maroon from the sumac fruit (a learning moment: the fruit stacks are called bobs!), and the bright ocean blue of the damn inflatable pool that I've yet to roll up and bring into the shed.

Today calls for something homey and yummy! It's a good think I bought a bag of local apples recently - I'll make apple crisp! I take out my ceramic pie dish and place it on the counter. Not that your pie dishes must be ceramic, I just like the feel of this one. Mine is just plain beige, not cranberry like the one online. It sets the tone for whatever I'm going to make - it says: "whatever you bake in me is going to be yummy and delicious and smell like home". Then I cough loudly and look away, and try to look cool after imitating the pie dish talking outloud.... I like the ceramic ones too as they "cure" like a cast-iron pan over time, making them naturally non-stick.

I cut up the apples in wedges, taking out the cores, and put them in the pie dish (maybe about 10 small apples). Next, I take a bowl and mix up:
  • 1 cup brown rice (or other non-gluten) flour
  • 1 1/2 cups old fashioned oats (see note below)
  • 2/3 cup of brown sugar (see other note below)
  • 1/2 little tub of Fleishmann's non-salted margarine (or casein-friendly: 1 stick butter)

Use a pastry cutter or a couple of knives to chop up the margarine into the flour and oats, to a coarse texture. Once mixed, pour the topping all over the apples and pop the whole dish into the oven for 50 minutes at 375F. Perfect for a day like today!

Note on oats: oats are naturally gluten-free, however, since most oats are processed in a mill/factory where other flours are being milled, the companies cannot guarantee that they are gluten-free (including Bob's Red Mill for most of their oats). There are, however, some companies that now have guaranteed gluten-free oats (including Bob's Red Mill).

Note on brown sugar: I adjust the amount of sugar according to whatever fruit I use - if the fruit is more naturally sweet like peaches, I'll use less, but if it is more tart, or I add in berries, I'll use more.

Note on my ineptitude: I went to take a picture of this super crisp, and found the batteries were dead. Left the camera on last time I downloaded pictures :( So, no picture this time of food. I'll try to be less of a useless blogger next time.

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