Traditional Apple Cobbler w/ Amaranth Topping

This is the first recipe I tried out of Nicolette Dumke's newest book I Love Dessert but NOT Sugar, Wheat, Milk, Gluten, Corn, Soy, Unhealthy Fat... In this book, Nicolette presents many different allergy-friendly, kitchen-tested options for each recipe so that you can pick the ingredients that suit your dietary needs.

I was drawn to the amaranth topping for this recipe because it is not a grain, and I tend to feel better when I'm not eating grains. I chose apples for the filling because we have an abundance of amazing, locally-grown apples now - so many, in fact, that I'm going to have to start getting real creative... I was also drawn to the sweetener used in this filling - apple juice concentrate, which I have not experimented with yet.

My husband and I were both pleasantly surprised! We loved how thick and gooey the filling got, and how cake-like and tasty the topping was! The intense sweetness of the filling was perfectly complimented by the topping. Yep, I did take a scoop before taking a picture...sorry! This is a real winner and will probably make a weekly appearance in our house throughout the Fall months.

* This post is liked to Slightly Indulgent Mondays at Simply Sugar & Gluten Free.

Nicolette Dumke's Apple Cobbler with Amaranth Topping
reprinted with the author's permission
Ingredients for the filling:

• 4 to 5 apples, peeled, cored, and sliced to make 3 1/2 to 4 C of slices (or 1 20-ounce can of sliced apples canned in water such as Mussleman's brand, drained)
• 1/2 C apple juice concentrate, thawed
• 5 t arrowroot or tapioca starch or 2 T quick-cooking (minute) tapioca
• 1/2 t cinnamon

For the topping:

• 3/4 C amaranth flour
• 1/4 C arrowroot
• for a corn-free version, use 3/4 t baking soda + 1/8 t unbuffered vitamin C powder (I used baking powder instead)
  
• 3/8 C apple or pineapple juice concentrate, thawed
• 1/8 C oil
  

Directions:

1. Preheat oven to 350 degrees.
2. Drain the canned apples if you are using them, or peel, core and slice fresh apples.
   
3. In a saucepan, stir together the apple juice concentrate, starch or tapioca, and cinnamon. If you are using tapioca, allow it to stand in the liquid for at least 5 minutes.
4. Add the apples to the pan and stir.
5. Heat the mixture over medium heat until it thickens and comes to a boil. You do not need to stir it constantly while it is coming to a boil and can begin preparing the topping during this time.
6. As it begins to steam and nears the boiling point, stir it constantly. When it comes to a boil, boil it for 1 minute.
   
7. Put the fruit into a 2 1/2 - 3 qt casserole dish.
   
8. Prepare the topping: Combine the amaranth, arrowroot, and baking soda/vitamin C powder or baking powder. Stir together the juice and oil in a cup. Add the liquid ingredients into the dry ingredients and stir until they are just mixed.
   
9. Drop by spoonfuls onto the fruit in the casserole dish.
10. Bake for 25-35 minutes or until the topping begins to brown. Makes 4-6 servings.

Enjoy!