Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams
    Scott Adams

    By Scott Adams •

    Apple Strawberry-Rhubarb Crisp (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Fruit Filling:
    1 jar (12 oz) strawberry preserves
    ¼ cup granulated sugar
    2 tablespoons Open Original Shared Link
    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 Open Original Shared Link
    ¼ cup brown sugar
    ½ teaspoon cinnamon

    Celiac.com Sponsor (A12):
    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.


     Share
    Go to articles

    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Related Articles

    Scott Adams
    This recipe came from the Sprue-nik Press, which is published by the Tri-County Celiac Sprue Support Group (TCCSSG), a local chapter of CSA/USA located in southeast Michigan.
    1/3 cup brown or white rice flour
    1 teaspoon xanthan gum
    1/3 cup tapioca flour
    1 Tablespoon sugar
    1/3 cup potato starch
    1/3 cup (5 Tablespoon) butter
    1-½ Tablespoon corn starch
    1 egg, beaten
    1/3 teaspoon salt
    ½ to 1 teaspoon apple cider vinegar
    Have eggs and butter cold for best results. Combine flours, starches, salt, xanthan gum, and sugar into a mixing bowl. Cut cold butter into slices and then work it into the flour mixture with hands or a pastry cutter until the dough feels slightly moist and begins to hold together.
    Add the beaten egg and vinegar t...
    Scott Adams
    This recipe comes to us from Martha Spinelle.
    My basic gluten-free flour recipe: 2 cups rice flour, ½ cup potato starch, ½ tapioca flour. I substitute this for just about any recipe I come across. Guar/xanthan gum: 1 teaspoon for every cup of gluten-free flour. (I copy the chocolate chip recipe off the package substituting the flour and adding the gum.....this has worked for just about every recipe I have ever found in any cookbook.) May be less for Cakes, and I dont use gum when I make Pancakes.
    ½ cup tapioca flour
    ½ cup (1 stick) Margarine
    ½ cup cornstarch
    ½ cup butter-flavor Crisco
    ¼ cup potato starch flour
    1 egg, cold
    1 cup sweet rice flour
    1 tablespoon gluten-free vinegar
    1 rounded teaspoon guar gum
    4 tablespoons ice water
    ½ teas...
    Scott Adams
    This recipe comes to us from "lonewolf" in the Open Original Shared Link.
    Ingredients:
    2 ½ cups gluten-free rice milk
    1 1/3 cups maple syrup
    1 teaspoon vanilla
    3 envelopes unflavored Knox gelatin or equivalent
    2 teaspoons cinnamon
    ½ teaspoon ginger
    ½ teaspoon nutmeg
    ½ teaspoon salt
    One 29 oz can pumpkin
    1 pre-baked gluten-free pie crust
    Directions:
    Sprinkle gelatin (or whatever you use) over rice milk in saucepan. Let stand 1-2 minutes to soften. Stir over low heat until gelatin dissolves - about 2 minutes. Add maple syrup, spices and vanilla and stir over med. low heat for 3-5 minutes. Blend in pumpkin and continue to stir for 1-2 minutes. Cool until starting to thicken slightly. (It should be pretty cool.) Pour into pie shell. Ch...
    Jules Shepard
    Pecan Pie (Gluten-Free)
    Press-in Crust recipe
    Ingredients:
    1 1/2 cups cup Jules Gluten FreeTM All Purpose Flour
    1/2 tsp salt
    1 tsp gluten-free vanilla extract
    1/3 cup extra-virgin olive oil
    3 Tbs milk, dairy or non-dairy (vanilla coconut, soy, almond or rice milk)
    Directions:
    Whisk together the flour and salt. Make a well in the middle of the mixture, and pour in the vanilla, oil and milk. Using a fork, stir the liquids into the dry ingredients, forming a crumbly mixture that is wet enough to stick together if you squeeze in your hand. If the mixture is too dry, add milk one teaspoon at a time.
    Pour crust mixture into a 9-inch pie pan and press evenly across the bottom and up the sides of the pie pan, working from the center out.
    Pie Filling recipe

  • Recent Activity

    1. Beverage
      - Beverage replied to Brianne03's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      Daughter recently diagnosed with Celiac and I am questioning my results...

      As Scott suggests, look into dermatitis herpetiformis. Also the rash there could be from SIBO small intestinal bacterial overgrowth or candida. If your regular doc won't investigate those possibilities, consider going to a naturopathic doc or integrative medicine doc.
    2. Beverage
      - Beverage replied to CeliacChica's topic in Related Issues & Disorders
      43

      Muscle Twitching

      The forms of vitamins really mattered for me, maybe not for everyone but very much for me. Learned so much here. This b12, recommended by @Ennis-TX has really helped me since diagnose. I can tell when i run out that i don't feel as good. LIQUIDHEALTH Vitamin B12 Methylcobalamin Liquid Drops with Sublingual Hydroxocobalamin - Boost Energy, Support...
    3. Scott Adams
      - Scott Adams replied to Nicole boling's topic in Food Intolerance & Leaky Gut
      3

      Truly seltzers

      Perhaps you'll need to mix your own cocktails?
    4. Scott Adams
      - Scott Adams replied to CatLady15's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Toddler Diagnosis?

      Your son has two positive blood tests for celiac disease, plus a positive biopsy for it...why hasn't your doctor diagnosed him with celiac disease, which is the most likely diagnosis based on the test results you shared? The next step should be a gluten-free diet, which your doctor already recommended.
    5. trents
      - trents replied to StaciField's topic in Related Issues & Disorders
      11

      My bone structure is disintegrating and I’m having to have my teeth removed

      I am glad to hear you are not taking acid blocking meds as they increase gut PH which inhibits mineral absorption which, in turn, often causes the body to rob it's own bones of the calcium it needs for various metabolic processes. I was asking about that because acid reflux is very common in the celiac community.
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      126,170
    • Most Online (within 30 mins)
      7,748
    Markie
    Newest Member
    Markie
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.2k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Popular Now

    • MHavoc
      6
      On the cusp of facing a new life of managing a life with Celiac Disease

      By MHavoc
      Started

    • Kathleen JJ
      16
      Options - 7 year old boy - Helicobacter pylori and serology

      By Kathleen JJ
      Started

    • CeliacChica
      43
      Muscle Twitching

      By CeliacChica
      Started

  • Popular Articles

    • Scott Adams
      60
      The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free

      By Scott Adams

    • Scott Adams
      78
      Forbidden Gluten Food List (Unsafe Ingredients)

      By Scott Adams

    • Scott Adams
      66
      Safe Gluten-Free Food List (Safe Ingredients)

      By Scott Adams

    • Scott Adams
      144
      What Are the Symptoms of Celiac Disease?

      By Scott Adams

    • Scott Adams
      72
      Gluten-Free Alcoholic Beverages

      By Scott Adams

  • Upcoming Events

×
×
  • Create New...