As we reach the end of Summer, I reflect on my recovery, how far I’ve come and the time I was able to spend with my husband and children and am so grateful to be in a better place with my health and have had that lovely time with my family.
It was a beautiful and scorching hot season, but I did enjoy it. My husband and son, and when I could, we were able to accomplish so much around the yard and gardens, and spend a lot of time outdoors. I’m sad to see the season end, but Autumn is approaching and I’m looking forward to our traditions, cozying up by the fire with a good book as well as the holidays. Are you looking forward to Autumn? 🍂🍁🍃
This was a busy month as my husband celebrated turning 50, my son (just yesterday) celebrated his birthday and is back to school. It’s an exciting time. A Very Happy Birthday to our son, Jake!
Our son requested instead of a birthday cake, an apple crisp. So I made that yesterday and it was delicious! I’m feeling the Autumn vibes now! See below for recipe.
Hope you all are having a lovely week and enjoying your last days of Summer!! 🌞🦋
6 cups, sliced and peeled apples
1 tsp cinnamon
1 Tbsp water
1 tsp lemon juice
1 cup gluten free quick oats
3/4 cup gluten free all purpose flour
3/4 cup packed light brown sugar
1/2 cup grass fed salted butter, softened
1) Preheat oven to 375°F. Peel and slice apples and place in 8″ square glass pan.
2) Place rest of filling ingredients on top of apples. Set aside.
3) In a medium bowl, combine all topping ingredients and mix until resembles crumbles.
4) Sprinkle crumb mixture over the filling in glass pan. Bake in 375°F oven for 25-35 minutes, until crumb topping is browned and apples are tender. You can check for tenderness with a fork or sharp knife. Serve warm or cooled, alone or with ice cream, or with whipped topping.
Looking for recipes? Check out my cookbook on Amazon “Plant Based Living for the Gluten Free Cook”