Before we went apple picking last weekend, I made a plan of what I was going to make with all the apples. I ended up with three yummy recipes that all had to be gluten free due to our challenge: apple crisp, crockpot applesauce, and pork loin with cabbage and apples. Sound good? Read on and you can see how to make them.
We picked our apples at BJ Reece Orchards in Ellijay, GA.
Apple Crisp (this recipe is gluten-free)
You would never even think this was gluten-free. It’s absolutely delicious and the perfect dessert for fall.
Warm apple crisp with organic vanilla bean ice cream? Yes, please!
- 8-10 apples, peeled and chopped. I used a variety
- 1 tablespoon cornstarch
- Juice of half a lemon
- 1/4 tsp cinnamon
- Dash of salt
- 1/2 cup gluten-free old fashioned oats
- 1/2 cup oat flour
- pinch of salt
- 1 tsp. cinnamon
- 1/4 cup brown sugar
- 1/3 cup melted butter
- Preheat oven to 375
- Grease a 9x13 baking pan
- Add apples to pan. Coat with cornstarch, lemon juice, cinnamon and salt, then stir to coat.
- Combine flour, oats, cinnamon, brown sugar, salt and melted butter in a medium bowl.
- Stir until combined
- Crumble topping over the apples
- Put in the oven and cook for 45 minutes. If you like a crispier topping, put the pan under the broiler for 3-4 minutes before serving.
- Serve warm with vanilla ice cream.
This turned out SO WELL. It was my first time ever making applesauce and it was so easy I was left to wonder why I’d never done it before. Once all the apples are peeled and sliced, the work is pretty much done. This recipe calls for 2 tsp. vanilla extract in addition to a 1/4 cup of brown sugar and 1 Tbsp. cinnamon. I think the vanilla extract gives a little something special.
I used about 21 apples and I ended up with approximately 80 ounces of applesauce, after cooking on low in the crockpot for about 4 hours and using a potato masher for a smoother texture. Plenty for the bf and I to enjoy throughout the week with enough to freeze for later.
Pork loin with Cabbage and Apples
This recipe came from my friend Luke who posted it on Facebook. It sounded so interesting that I had to try it.
It turned out to be a good dish with subtle flavors and nice textures. If I were to make it again, I would cut the amount of anise seeds I used in half to let the flavors of the cabbage and apples come through a bit more.
- 1 pork loin, trimmed of fat
- 1 medium head of cabbage, quartered and sliced into large strips
- 4 large apples, cored and chopped (skin on)
- 1/4 cup of apple cider vinegar
- 1/2 cup apple cider (or water)
- 4T caraway seeds (can substitute with Anise Seeds which is what I did. I recommend cutting the amount in half if you do this, though)
- 4t each of salt and pepper
- Place half of the cabbage and apples in a dutch oven.
- Season with 2T caraway 2t salt and pepper.
- Place pork loin over cabbage.
- Cover pork loin with the other half of the cabbage and apples then add the vinegar and cider (or water).
- Top with the remaining caraway, salt, and pepper.
- Cover and bake at 350 until internal temperature reached 165 degree F (for me, this took about 1.75 hours).
Thanks Tori! My mom just went apple picking and we were trying to figure out what to do with them.
Thanks, Kari! I think you’ll really like these recipes – especially that apple crisp. Mmmm. 🙂