Gluten-Free Apple Crisp

October19

What’s the difference between a crisp and a crumble? 

Heck if I know.

What's the difference between a crisp and a crumble? Both have baked fruit under a streusel-like blanket. Here's my take on a Gluten-Free Apple Crisp.

I spent most of the morning researching this question and came to only one conclusion: they both have deliciously baked seasonal fruit buried under a warm, sweet and buttery streusel-like blanket.

Some recipes say crisps have oats, while others argue that only crumbles have oats. The name “crumble” originated in England, but that’s about the only historic tidbit I could find (which actually isn’t very helpful, but interesting if you’re like me and love trivia). I confess, don’t know where the word “crisp” came from.

This recipe for crisp is not only gluten-free, it’s super easy to make. I used Honeycrisp apples because they’re my favorite and they don’t dry out like other apples (I’m looking at you, Red Delicious).

Any seasonal fruit will work. Fresh berries give you a jammy and juicy compote, while peaches and pears are more pie-like. Don’t use frozen fruit or you’ll wind up with a dessert that won’t be a crisp or a crumble, just a soggy mess!

 


Perfect Rhubarb Pie

June16

 I love this recipe for Perfect Rhubarb Pie because it’s so simple. Added bonus: Vodka crust!

Growing up, I didn’t eat a lot of rhubarb.

Maybe there wasn’t a lot of rhubarb in West Texas as that time because fruits and vegetables didn’t fly around the world like they do today.

Perhaps Papa Daddy didn’t like rhubarb. Or it might not have been on Aba’s radar screen. Regardless, I found rhubarb late in life and I fell in love.

My favorite way to enjoy rhubarb is, like most people, in a pie. I love this recipe for Perfect Rhubarb Pie because it’s so simple. Tart, but sweet (like me!). I know the recipe looks long and involved, but that’s the fault of the delicious Vodka Crust. Use a refrigerated pie crust, if you prefer.

I’m going to be taking some time off to pursue some other writing projects. I’ll be posting some of my previous recipes with (much) better images. I’ll be checking my email so please leave comments, suggestions and share my recipes (please!).

Thanks for the fun.


Best Gluten Free Coffee Cake Ever

April22

The secret to the Best Gluten Free Coffee Cake Ever is the coffee and chocolate combo that adds a delicious depth of flavor. Mama's High Strung

When I was a kid, I wouldn’t eat coffee cake because I thought it was made from coffee… (what kid likes coffee?)

Kind of makes sense, doesn’t it?The secret to the Best Gluten Free Coffee Cake Ever is the coffee and chocolate combo that adds a delicious depth of flavor. Mama's High Strung

Well, after 17 years as a journalist, five kids and too many late nights, you’ve got to believe I love coffee. And to drive home the point, here’s a recipe for coffee cake actually MADE with coffee.

And it is amazing.

The coffee and chocolate combo offers a delicious depth of flavor. I also used sour cream in this recipe, which makes for a rich, dense cake, perfect for holding the pecan and brown sugar swirl in the middle.

Even better… this is a totally gluten free recipe, made with Bob’s Red Mill 1-to-1 Baking Flour. I also tested it using All-Purpose flour, so you’ll get the same perfect results with either type of flour.

Hamilton Beach® FlexBrew® 2-Way CoffemakerOne other thing… this recipe calls for a ½ cup of brewed coffee, so I used the Single-Serve side of my Hamilton Beach 2-Way FlexBrew® Coffeemaker. When I was ready to serve the cake, I brewed a large pot of coffee on the Carafe Side. My pals at Hamilton Beach sent me the FlexBrew® Coffeemaker to try out… it’s great being able to make a big old pot of coffee OR a just a cup!

So here’s my recipe for the Best Gluten Free Coffee Cake Ever… made with coffee. Funny how things sometimes come full circle.


 

Fettuccine with Poblano Alfredo

January28

Fettuccine Alfredo Recipe with a twist: Fettuccine Poblano Alfredo. Poblano peppers add a depth of flavor to this Alfredo sauce and help thicken it.

Poblano peppers are magical.

I’m sure you’ve dived into a plate of them, roasted and stuffed with deliciously gooey cheese. You’ve probably also chipped-dipped the heck out of them in a mild salsa.Fettuccine Alfredo Recipe with a twist: Fettuccine Poblano Alfredo. Poblano peppers add a depth of flavor to this Alfredo sauce and help thicken it.

Oh… but they’re so much more. They can help you eat healthier and lead a better life (well, eat healthier anyway). Like in this recipe for Fettuccine with Poblano Alfredo.

The poblano peppers add an interesting depth of flavor to this Alfredo sauce and help thicken it. The cream and butter are gone, but you’ll never miss them. I substituted milk for the cream and olive oil for the butter… and let the poblano peppers do all the rest. You’re welcome.

Here’s the recipe… you’re going to love it!

Don’t worry; I’ve still dosed this Fettuccine Alfredo recipe with freshly grated Parmesan cheese. I mean, it’s an Alfredo after all.

I’m not a heretic. (OK…maybe a little bit.)

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Hi…
I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: mamashighstrung@gmail.com