Category: Apples

I hate fall. The only thing I hate more than fall, is winter. As long as I can see the beautiful, colorful foliage and blue sky I can tolerate the weather change that puts my body and brain into a weather shock. But as soon as it gets damp and cold and, hell no, it rains – I’m out. I’m out of this planet, please take me somewhere warm. Which is ironic, considering my recent lupus diagnosis and how avoiding sun is crucial in my condition. Nevertheless, I will still choose warm weather over cold rain even if I have to wrap myself in thick velvet curtain, head to toe, and stay away from the sun.

But back to fall. One of the few positive things about this horrible time (yes, I really hate fall that much) is the smell of a hot earl grey tea with lemon and honey and a fresh apple pie. Or basically anything with apples, as long as it doesn’t have a ton of cinnamon and sugar. I’m having really hard times liking American baked goods with apples, since in 99% of cases they are too sweet and have waaayyy too much cinnamon. It’s is supposed to bring out what’s best in apples, not overpower it completely. I find American cooking too sweet in general, but to each their own, I’m sure there are plenty of people loving it. When it comes to apple baked goods my math is simple: lots of apples (also mixed with other fruit) + a reasonable amount of sugar + dash of cinnamon. Less is more in this case.

Since my Celiac diagnose I obviously have been having hard time replacing my favorite goodies, whether from a store, or home made. I’ll never make a puffy and flaky apple turnover, or a deliciously soft apple strudel ever again. Yes, I can make those, just not the same way and the results will be quite different. But I’m not giving up. I’m actually determined enough to try and make a gluten free panettone cake this Christmas – call me crazy! So, long story short, this summer I came up with an idea for a gluten free crostatta and once again was proven wrong, because a gluten free baked goodie can be tasty!

This said crostata, being gluten free, will be a little tricky to shape and have its edges folded, but don’t worry – do your best and enjoy it, that’s enough.

Please, take note I recommend using vinyl gloves. They are crucial here, because a GF dough always sticks to your hands and is  impossible to either roll or shape. Latex gloves won’t cut it, the dough will stick to those as well.

WHAT YOU NEED:

DOUGH

• 1 cup GF Bob’s Red Mill 1 to 1 Baking Flour
• 1/2 cup GF Bob’s Red Mill Oat Flour
• 2 Tbsp brown sugar
• 3/4 tsp salt
• 10 Tbsp chilled, unsalted butter, thinly sliced
• 1/2 cup ice water
• vinyl gloves

FRUIT FILLING

• 1 ripe peach
• 1 ripe pear
• 1 medium sized apple (I prefer Granny Smith for baking)
• 6 ripe prunes or other plums – if using big plums, 4 will be enough
• bunch of blueberries (optional)
• 1/2 cup brown sugar + 1 Tbsp
• 2 Tbsp GF Bob’s Red Mill oat flour
• 1 Tbsp unsalted butter, sliced
• egg white, lightly beaten
• dash of cinnamon

HOW TO:

1. Using food processor, process flours, sugar and salt for about 10-20 sec. Put butter slices into the mixture and pulse until broken in pea-sized pieces, about 8 times. Transfer to a large bowl and break up any bigger chunks with your fingers.
2. Sprinkle ice water over mixture and stir using a spatula until combined and no dry pieces are left. Transfer onto a counter and, using vinyl gloves, gently knead and shape into a 6″-wide disk. Cover with a plastic wrap and put in the fridge for at least 1h (and up to 2 days).
3. Preheat the oven to 400°F. Line you baking sheet with parchment, transfer the dough disk onto the sheet and, using vinyl gloves again, form it with your hands into a 16″ circle.
4. Halve plums and peaches remove pits, roughly slice.
5. Peel the apple and pear and thinly slice, removing cores.
6. In a large bowl, toss the fruit with flour, 1/2 cup sugar and salt and mix gently until fruit is evenly coated.
7. Arrange fruit on the dough, leaving 1″ border clean.
8. As carefully as possible, try to fold the edges. You won’t be able to overlap them, simply because GF dough doesn’t work this way. Just do your best to create some kind of edge, to keep the fruit from falling out.
9. Sprinkle the fruit with diced butter, brush with egg white and sprinkle with remaining 1 Tbsp of sugar and cinnamon.
10. Transfer crostatta into the preheated oven and immediately reduce heat to 375°F. Bake until fruit filling is bubbly and crust is golden brown, 45-50 minutes.

Let cool on baking sheet for about an hour before serving. Serve warm or at room temp.

Enjoy!

E.