My daughter left for college about a month ago and ever since I have been re-learning my way around the kitchen. You see, she has been experimenting in the kitchen since she was 6 years old, wrote and published her first collaborative cookbook when she was 10, and has since edged me out of my cooking responsibilities as a wife and mother. We’ve been missing her terribly and her delicious cooking too! I was hankering for a treat on Sunday night and decided to do something about rather than eat another rice cake or carrots. I spied a recipe for Apple Brown Betty in, “I Can’t Believe It’s Food Storage” by Crystal Godfrey and decided to give it some modifications and make it for dessert.
2 C boiling water
4 C dried apple slices (we get ours from the LDS Online store)
Add the following after the apples and water have set for at least 5 minutes.
1-2 drops clove essential oil from doTerra
1/4 C barley malt
1/2 C gluten-free all purpose flour (I used Pamella’s this time)
1/4 C gluten-free oats (I used Bob’s Red Mill this time)
1/4 t cinnamon
1 t brown sugar
1/4 C butter
Pour boiling water over dried apples. Let stand at least 5 minutes. Meanwhile, mix dry topping ingredients together, then cut in butter. Drain 1/4 C of liquid off the bowl of apples and stir in the barley malt and 1-2 drops of clove oil. You may also choose to add 1-2 drops of cinnamon oil to the apples as well. Place apples and any remaining liquid in a greased pie plate of 9-inch square baking pan. Sprinkle topping over the apple mixture. Bake at 350 F for 55 minutes.
I think it tasted best served warm, but that didn’t stop me or My Handsome Man for having the “leftovers” this morning for breakfast. I had mine with three over-easy eggs and My Handsome Man had his with large vanilla protein smoothie.