These apple crisps are packed with fruit and are great for an easy and delicious dessert that you can go back for!
I’m really excited about this post today, although it is very overdue! My friend, Alanna, wrote a cookbook and I get to share one of the recipes with you! If you’re not familiar with her, she runs the blog, The Bojon Gourmet, and has the most amazing photography I’ve ever seen! I first discovered her site soon after I started blogging. I remember clicking to her site from Foodgawker to look at a recipe and then spending about an hour just staring at all her beautiful photographs. She also has an orange cat she likes to take pictures of so I automatically knew she was a good person 🙂
Alanna’s book is called, Alternative Baker: Reinventing dessert with gluten-free grains and flours. I’m so impressed with this cookbook because I can barely get some gluten free baked goods to come out using pre-mixed gluten free flour, let alone coming up with tons of different flour combinations myself and making as many delicious desserts as she does with them.
Today I’m sharing Alanna’s Apple Cranberry Pomegranate Crisps with Brown Sugar Teff Streusel. I feel like they are perfect for this time of year because even if you are trying to eat a little healthier in the new year, these are packed with tons of fruit so you can feel good about eating them.
I love a good apple crisp and these ones are made extra good by adding in some tart cranberries and pomegranate. The teff flour is slightly earthy tasting and gives the crisp a really nice flavor. I also love that Alanna baked these in mason jars because I’m a slight mason jar addict! If you don’t have mason jars, or want to cook a large crisp, you are certainly welcome to bake it in a big pan instead.
Alternative Baker is the perfect cookbook if you’re interested in exploring new types of gluten free flours or if you just want to eat some delicious desserts that happen to use alternative flours. Alanna is a recovering pasty chef (as she puts it 🙂 ) and this book is filled with all kinds of cakes, pies, tarts, puddings, cookies and more!
Some of my favorite recipes from the book are: Sweet Potato Bourbon Cheesecake Bites with Mesquite-Pecan Crust, Rosy Rhubarb Roulade Cake, Cashew Lime Blondies and Buckwheat Bergamot Double Chocolate Cookies. Just to name a few!Print