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Tuesday, October 20, 2015

#COOKING WITH CLORIS--GUEST AUTHOR KATIE O'BOYLE AND APPLE CRISP

Author Katie O’Boyle writes sweet contemporary romances. Learn more about her and her books at her website. 

I grew up in “apple country,” the Finger Lakes of Upstate New York. In fact, my father planted an apple orchard in the backyard, twelve unique trees, including varieties seldom seen today: Rome Beauty, Burgundy, Mutzu (called Crispin in supermarkets), Northern Spy, and more, some with coded names from Cornell University’s New York State Agricultural Experiment Station in nearby Geneva.

Apple desserts were abundant at my house, and I loved apple crisp unadorned. I’m less of a purist today and enjoy combining fruits and sometimes adding raisins or other flavor-enhancers.

A few years back, I was diagnosed with Celiacs, and now my crisps are gluten-free. You’ll find an easy recipe below for gluten-free crisp, using fresh apples and plums.

Farm-to-table food is a theme in my Lakeside Porches romances. Lyssa, heroine of Waking Up To Love, is known for her apple pie and fruit crisps. She likes to bring one fresh from the oven as a hostess gift. On an apple-picking date with the devilishly handsome Rand Cunningham, she promises him an apple pie. But when Rand doesn’t show up for their dinner date, Lyssa starts to wonder about him.

Plum-Good Apple Crisp
(gluten free)

In late September, black plums are ripe, and McIntosh apples are red and juicy on the tree. Together, they make a palate pleasing crisp, whether gluten-free (GF) or not. This recipe uses Bob’s Red Mill Gluten-free 1-to-1 Baking Flour, although any baking flour will work.

Fruit mix:
4 black plums
4-6 McIntosh apples
3/4 cup sugar
1 T. GF baking flour mix
1 T. lemon juice

Topping mix:
3/4 cup + 2 T. GF baking flour mix
1/2 cup packed brown sugar
6 tbsp. butter, cold
1 tsp. lemon zest

Preheat oven to 350 degrees. Grease an 8” square pan with butter.

Prepare the fruit mix: Remove the pit from the plums and slice into 1/4” wedges. Place in large bowl with sugar, flour, and lemon juice. Peel and slice the apples, enough to nearly fill the pan. Toss fruit mixture to coat. Let stand.

Prepare the topping: Whisk together flour mix, brown sugar, and zest. Use a pastry cutter to work in the butter until the mixture resembles coarse crumbs.

Transfer fruit mix to pan and distribute evenly. Sprinkle on topping, covering completely. Bake 45 minutes until fruit is tender and bubbling, and topping is slightly browned.

Serve warm or cold. Makes 8-9 servings.

Waking Up to Love
Book 4 of the Lakeside Porches series

Kyle Pennington broke Lyssa’s heart when he let her go, rather than interfere with her budding career. An ocean away now, Lyssa has fallen under the spell of golden-tongued Rand Cunningham who’s in a hurry to marry her. But Kyle is miserable without her and is willing to risk everything to get her back. Will Lyssa wake up in time to ask who she really loves?

10 comments:

Kate C. said...

Thanks for having me today, Anastasia and Cloris! It's a crisp fall morning in the Finger Lakes, and my fruit bowl is brimming with apples and pears. I hope everyone is enjoying a beautiful day. --katie o'boyle

Rebecca Neely said...

Books sounds great, and so does the recipe! Thanks for sharing!

Kate C. said...

You'll love them both :-) Great to see you here, Rebecca! --kate and katie

angelascavone.com said...

Katie, the book and recipe sound absolutely wonderful!! Thanks for sharing!!

Joanne Guidoccio said...

Katie, the book and recipe sound delicious.

Kate C. said...

Thanks for coming, Joanne and Angela! The book ends with a Cornish feast at Christmastime. I have delicious memories of researching that aspect of the story. Yum!

Barbara Monajem said...

My mouth is watering! :)

Angela Adams said...

What a great recipe! Thanks!!

Kate C. said...

Thanks for stopping by, Angela! :-)

Madelyn Hill said...

Great recipe!