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
- 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
- Preheat oven to 350 degrees.
- Drain the canned apples if you are using them, or peel, core and slice fresh apples.
- 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.
- Add the apples to the pan and stir.
- 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.
- As it begins to steam and nears the boiling point, stir it constantly. When it comes to a boil, boil it for 1 minute.
- Put the fruit into a 2 1/2 - 3 qt casserole dish.
- 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.
- Drop by spoonfuls onto the fruit in the casserole dish.
- Bake for 25-35 minutes or until the topping begins to brown. Makes 4-6 servings.