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Found 16 results

  1. Celiac.com 10/20/2018 - All the flavor of vanilla ice cream melting into the warm orchard-fresh apple pie, but more quickly, with less sugar and fat? Yes, please! This easy to make dessert is a perfect substitute for cobbler, and much quicker and easier than pie.And yes, it tastes like vanilla ice cream melting into apple pie! Ingredients: 5 Gala or Granny Smith apples (about 2½ pounds) 1 vanilla bean or 1 tablespoon vanilla bean paste or vanilla extract 2 tablespoons butter ¼ cup whipping cream 3 egg yolks 2 tablespoons sugar ¼ cup sparkling wine, like Prosecco or cheap Champagne Salt Directions: Peel and core the apples. Cut each into 12 wedges. Set aside. Melt butter in a 12-inch broiler-safe skillet over medium-high heat. Split the vanilla bean lengthwise and scrape the seeds into the skillet, and add the bean, as well. Add apples; sprinkle with a generous pinch of salt. Cook, stirring occasionally, 10 to 15 minutes or until apples are deeply golden and tender. Remove vanilla bean. Meanwhile, heat broiler. In a medium bowl, whip cream to soft peaks. Keep chilled. Heat 1 inch of water in bottom of a double boiler; bring just to a simmer. In top of double boiler, whisk together egg yolks, sugar and a pinch of salt; add wine and whisk continuously about 3 to 5 minutes until mixture is thickened and has doubled in volume. DO NOT BOIL! Remove from heat; whisk 1 minute to set and put aside to cool. Fold in whipped cream until just combined. Spoon cream mixture over apples in the skillet. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until topping begins to turn golden. Serve hot.
  2. Celiac.com 12/25/2014 - This recipe delivers a lovely apple crisp with a pecan and almond topping. Serve it with ice cream, or whipped cream for a homerun gluten-free dessert. Ingredients: 4 cups peeled, cored and sliced apples ½ cup of golden raisins, dried currants, or fresh cranberries (optional) 1 tablespoon potato flour 1 cup brown sugar 2 teaspoons ground cinnamon 1 tablespoon cornstarch ½ cup crushed almonds ½ cup crushed pecans ½ cup butter, melted ½ cup white sugar ½ cup water 1 teaspoon vanilla extract Directions: Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, add potato flour, nuts, brown sugar, cinnamon and melted butter. Stir until the mixture is crumbly. Add more butter as needed. Press half of the nut and sugar mixture into a 9x13 inch baking dish. Add a layer of sliced apples. In a medium saucepan, add white sugar, cornstarch, water and vanilla. Cook while stirring for about 10 minutes, until it is clear and thick. Pour this mixture over the apples in the baking dish. Cover apples with remaining crumble mixture. Place in a hot oven, and bake for about 45 minutes. When it is bubbly and golden, remove, cool and serve with vanilla ice cream, or frozen yogurt.
  3. Celiac.com 09/04/2014 - Enjoy the combination of Havarti Cheese, Crisp Apple and Almonds in this fresh salad! To make fresh Havarti and Apple salad for four you need: 8 oz. Havarti Cheese 5 Cups Organic Mixed Baby Greens 2 Cups Organic Crisp Apple, Gala or Granny Smith diced Gluten Free Vinaigrette, chilled Sea Salt and Ground Pepper, to taste 4 tbs. Almonds, sliced optional Directions: Place 4 salad plates with the forks on top of the stack, into the refrigerator to chill while you prepare the salad. Rinse the organic mixed baby greens and pat dry with a paper towel or use a salad spinner. In a large salad bowl arrange the mixed baby greens and layer diced apples on top. Next, drizzle the mixed baby greens and organic diced apples with Gluten Free vinaigrette; mix well. Then layer the Havarti and sliced almonds over the salad mixture. Place bowl of salad into refrigerator 5-10 minutes. Season fresh salad to taste, serve immediately onto the chilled salad plates and enjoy with chilled salad forks!
  4. All Natural Bites has created a healthy snack bite that is raw, all natural and gluten-free. What I also like about this product is that it does not contain either soy, dairy or sugar! The Peanut Butter Crisp is chewy and has just the right amount of peanut butter flavor. These are truly “bites” and are the perfect size to satisfy a craving for sweets, without unnecessary or harmful ingredients. If you try these, be sure to purchase several bags as they are truly deliciously addicting, yet low in calories. For more information: www.allnaturalbites.com. Review written by Patricia Seeley.
  5. Okay, so it's still a little early for peaches, but peach season is just around the corner, and when it comes, one of my favorite things to make with peaches, especially early in the season, is a tasty peach crisp. This version comes together quickly and delivers a delicious peach crisp that will have your eaters asking for seconds in no time. Makes about six portions, so scale accordingly. Ingredients: 6 fresh peaches, peeled, pitted and sliced ½ teaspoon almond extract ½ teaspoon vanilla extract 1 cup gluten-free all-purpose flour ¾ cup white sugar ½ cup brown sugar ½ teaspoon ground cinnamon ¼ teaspoon salt ½ cup butter Directions: Heat oven to 375 degrees F (190 degrees C). Place the peaches in the bottom of a greased, 8-inch square baking dish. Sprinkle peaches with vanilla and almond extracts. In a medium mixing bowl, combine the flour, sugar, brown sugar, cinnamon, and salt. Use a pastry cutter to cut the butter into the flour mixture until the mixture forms pea-sized crumbs. Sprinkle the flour mixture in an even layer over the top of the peaches, and bake in the preheated oven for about 45 minutes, until the peaches are bubbling and the topping is browned. Note: Some gluten-free flours do not brown as well as regular flour, so be careful to avoid overcooking. Serve with vanilla ice cream, frozen yogurt, or regular plain yogurt, as desired.
  6. Pure Market Express makes some of the most delicious gluten-free, dairy-free desserts around. Earlier this year, I wrote a rave review of their gluten-free lemon tart; not surprisingly, their apple crisp is every bit as yummy. What I love about Pure Market Express is that they avoid trying to emulate wheat-containing products. Their apple crisp doesn't contain any of the standard wheat flour alternatives that you might expect to find in a gluten-free apple crisp (sorghum flour, tapioca flour, corn flour, etc.) Instead, they include gluten-free oat groats, pecans and almonds. Personally, this keeps me from feeling like something is missing, as I'm having a completely different gustatory experience from what I am used to. In other words, I am allowed to enjoy the product for what it is, and not what I think it should be. While it isn't exactly the 'crispiest' apple crisp I've ever eaten, it is oh-so-flavorful. The apples are particularly tart, and they use some of the highest quality, lowest sugar content organic agave nectar available. It is a perfect balance of tartness and sweetness. Definitely worth a try! For more information, visit their website. Note: Articles that appear in the "Gluten-Free Food Reviews" section of this site are paid advertisements. For more information about this see our Advertising Page.
  7. Summer is winding down, and the first apples of the season are tight around the corner. I love apple desserts. I love baked apples, apple cobbler, apple streusel, and, of course, apple crisp. This recipe makes a delicious gluten-free apple crisp that will bring smiles all around the table. It tastes great on its own, or goes great with vanilla ice cream, or frozen yogurt. Ingredients: 4 cups peeled, cored and sliced apples ½ cup of golden raisins (optional) 1 tablespoon potato flour 1 cup brown sugar 2 teaspoons ground cinnamon 1 tablespoon cornstarch ¾ cup rolled gluten-free oats ½ cup butter, melted ½ cup white sugar ½ cup water 1 teaspoon vanilla extract Directions: Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, add flour, oats, brown sugar, cinnamon and melted butter. Stir until the mixture is crumbly. Press half of the oat mixture into a 9x13 inch baking dish. Add a layer of sliced apples. In a medium saucepan, add white sugar, cornstarch, water and vanilla. Cook while stirring for about 10 minutes, until it is clear and thick. Pour this mixture over the apples in the baking dish. Cover apples with remaining crumble mixture. Place in a hot oven, and bake for about 45 minutes. When it is bubbly and golden, remove, cool and serve with vanilla ice cream, or frozen yogurt.
  8. This recipe is gluten-free, vegan and dairy-free. I've combined fresh apples with KIND Healthy Grains Clusters that is filled with 100% whole grains like gluten-free oats, quinoa, amaranth and buckwheat. My clients who have young children love this recipe because it's easy and 1/2 store bought, 1/2 fresh! Enjoy. Gluten-Free, Vegan and Dairy-Free Serves 6 Ingredients: 1 cup Kind Healthy Grains Clusters 6 McIntosh apples, cored and finely chopped 1 tsp. ground cinnamon 1 Tbsp. agave nectar 1 tsp. fresh orange zest Directions: Preheat oven to 350 degrees F. Prepare a baking dish with nonstick baking spray. Combine all ingredients in a large bowl; mix well to combine. Transfer to the prepared baking dish and bake for 20 minutes or until crisp is tender. Remove from oven; serve warm. Enjoy!
  9. Here's a fun fall dessert to serve as the leaves start to fall and the weather begins to turn a bit brisk. I've also made a tasty Apple Pistachio Crisp on my website if you're more an apple fan than a pear fan! Ingredients: 2 Tbsp. stevia or other sugar substitute 3 Tbsp. Earth Balance Vegan Butter Sticks 1 tsp. ground cinnamon 1 Tbsp. orange zest 5 fresh pears, peeled, cored, and cut into 1/2-inch pieces 1/2 cup gluten-free all purpose flour such as Better Batter ¼ cup finely chopped pistachios 1/4 cup gluten-free oats such as Bob's Red Mill 2 Tbsp. freshly squeezed orange juice 1/2 cup dairy free yogurt such as So Delicious Coconut Yogurt Directions: Preheat oven to 350 degrees F. Prepare a baking dish with nonstick baking spray. In a medium bowl, combine stevia, 1 tablespoon melted butter, cinnamon and orange zest. Add pears; gently toss to combine. Transfer mixture to the prepared baking dish. In a small bowl, combine flour, pistachios, oats, and remaining butter. Using your fingers, mix to form a crumb consistency. Sprinkle crumbs over apples. Drizzle with freshly squeezed orange juice. Cover and bake for 25 minutes or until bubbling. Uncover and bake for another 15 minutes. Remove from oven; set aside to cool for 10 minutes before serving. Serve with dairy-free yogurt. Enjoy!
  10. This recipe comes to us from Phyllis Chinn. After a lot of trial and error I developed the following Apple Crisp recipe. 7 large granny smith apples 1 cup gluten-free flour ½ cup brown sugar ¼ cup white sugar 1 teaspoon cinnamon 1/3 cup chopped pecans ½ teaspoon nutmeg (I use whole nutmeg and grind it) 1 stick butter, melted Mix together dry ingredients and add melted butter; mix well. Peel and slice apples and put in a 9 x 9 buttered pan. Spread flour mixture evenly over apples and bake at 350 for 45 minutes. Increase heat to 375 and bake until bubbly.
  11. A light, fruit-focused recipe that tastes great with whatever fresh fruit you have on hand! Video demonstration link included! Ingredients: ½ cup Jules Gluten Free All Purpose Flour* 1 ½ cup gluten-free oats ½ cup brown sugar ½ cup (8 Tbs.) cold butter or Earth Balance Buttery Sticks 1 ½ tsp. cinnamon 4 cups rinsed, chopped fruit ¼ - ½ granulated cane sugar ½ tsp. almond extract (if using peaches) Directions: Preheat oven to 375F (static) or 350F (convection). In a large bowl, add ¼ - ½ cup granulated cane sugar to the fruit, to taste, and pour into an 8 x 8 inch baking pan. Set aside to allow the sugar to encourage syrup to form. In another bowl, combine the Jules Gluten Free All Purpose Flour with the gluten-free oats, brown sugar and cinnamon. Cut in the butter or Buttery Sticks with a fork or pastry cutter the mixture becomes a rough crumble. Crumble the mixture over the fruit in the baking pan. Bake in the preheated oven for 30 minutes, or until the topping is light brown and crispy. Serve warm with ice cream or whipped cream – there are soy and coconut versions available now that are great options for non-dairy toppings.
  12. I made this yesterday for my son’s graduation party. I created it off the top of my head, and everyone loved it. I also made a regular crisp with wheat flour, but everyone seemed to prefer this one. You can use any combination of fruit. I like the fruit in my crisps to be slightly tart, as it is here. If you’re using all rhubarb or other non-sweet fruit, you could increase the sugar a bit. If using all strawberries or other very sweet fruit, you could decrease it. The masa harina (corn flour) may seem an unusual choice, but it simplifies having to use a mix of gluten-free flours, and does not add any unusual taste or texture. This is easy and yields delicious results! Here’s the recipe: Butter or oil a 13 x 9 glass baking pan with gluten free margarine, butter or oil. Preheat oven to 350 degrees. In mixing bowl, toss together: 5-6 cups quartered fresh strawberries 5-6 cups rhubarb diced rhubarb cut into ½ inch pieces (for estimating purposes, 1 stalk of rhubarb equals roughly 1 cup diced) 2 level tablespoons corn starch (gluten-free) 2 teaspoons pure vanilla extract 1 cup granulated sugar Pour fruit mixture into prepared pan and bake in preheated oven for 15-20 minutes, or until fruit begins to release juices and begin to bubble. While fruit is baking, toss together the topping: 1 cup masa harina corn flour 1 cup gluten free oats (or substitute sliced almonds if you don’t tolerate oats) ½ cup packed brown sugar ½ to ¾ cup chopped pecans or walnuts 1/3 cup gluten free margarine or equivalent amount of walnut oil 2 level teaspoons of cinnamon ¼ teaspoon nutmeg Mix with fingers until evenly distributed. Check consistency by grabbing a bunch of the crumble topping in your hand and squeezing firmly. Mixture should hold together but should crumble easily again with your fingers. If it does not stick together at all, you could add a little more oil or margarine. Crumble topping over fruit mixture and return to oven for 25 minutes or until topping is lightly browned, and fruit filling is bubbling around edges and slightly thickened.Cool briefly to allow it to thicken, but remember that fruit crisps are best when served slightly warm.
  13. This recipe comes to us from Sally Austin. Filling: 3 cans apple pie filling 1tablespoon lemon juice 1 cup dried cranberries Topping: 1 ½ cup gluten free granola 20 Mi-del gluten-free gingersnaps, chopped or broken 4 tablespoons melted butter Directions: Spray a 9” x 13” pan with oil spray. Spread apple pie filling into pan. Mix in cranberries with lemon juice (adds tartness). Mix gingersnaps and granola together, spread evenly on top. Drizzle melted butter on topping, spread through. Bake at 350F degrees for 20-30 minutes till golden brown and bubbling at sides Serve warm with ice cream or whipped cream.
  14. This recipe comes to us from Andrea R Howe. Filling: 6-7 medium Granny Smith Apples, peeled, cored, and sliced 1 can (16 oz.) whole berry cranberry sauce (ocean spray) ¾ cup sugar 2 Tablespoons gluten-free flour mix Topping: ¼ cup nuts, chopped 1 cup almond flakes (crush by hand) 1/3 cup packed brown sugar 1/3 cup gluten-free flour mix 1 teaspoon ground cinnamon ¼ cup butter or margarine, melted Vanilla ice cream or whipped topping (optional) Preheat oven to 375. For filling place apples in 9x13 baker. Combine cranberry sauce, sugar and gluten-free flour: mix well. Pour cranberry mixture over apples, toss to coat evenly. For topping, combine nuts, almonds, brown sugar, gluten-free flour and cinnamon. Add melted butter to ingredients, mix well. Sprinkle topping over fruit mixture. Bake 35-40 minutes or until fruit is tender. Serve warm with ice cream or whipped topping if desired.
  15. This recipe comes to us from Andrea R Howe. 7 Granny Smith Apples ½ box/bag yellow or white gluten-free cake mix grated or chopped nuts 1 stick butter/margarine ½ cup cinnamon/sugar mixture Peel, core, slice apples. Place apples in 9x13 baker. Sprinkle sugar and cinnamon mixture and dry cake mix over apples. Drizzle melted butter or margarine over the top. Add grated or chopped nuts on top. Bake at 350 for 30 minutes.
  16. Fruit Filling: 1 jar (12 oz) strawberry preserves ¼ cup granulated sugar 2 tablespoons gluten-free flour mix 1 lb (3 medium) Granny Smith apples 3 cups rhubarb, cut into ½ inch pieces Streusel Topping: 1/3 cup butter or margarine, melted 6 or 7 Pamelas Pecan Shortbread cookies (1 ¼ cups) chopped ½ cup chopped almonds 1/3 cup gluten-free flour mix ¼ cup brown sugar ½ teaspoon cinnamon Mix preserves, sugar, and flour for filling in small bowl. Peel, core and slice apples, then cut in half crosswise. Coat apples and rhubarb with preserves mix and spoon into 8-cup baking dish. For topping, mix chopped cookies, almonds, flour, sugar and cinnamon. Add melted butter and mix well. Sprinkle evenly over fruit filling. Microwave on high 13-15 minutes or until apples are tender, turning dish after 7 minutes. Let stand about 30 minutes. Serve warm with ice cream or whipped topping. Can be cooked in the oven- add 1 tablespoon flour to fruit mixture and bake at 350F for 45-50 minutes. Variation: Pine-Apple Crisp - Substitute pineapple preserves for strawberry, omit sugar and reduce flour to 1 tablespoon. Omit rhubarb and use 2 pounds Granny Smith apples. For more tropical flavor use coconut macaroons for some of the cookies and nutmeg instead of cinnamon.
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