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LAKE OSWEGO REVIEW OCTOBER 2013 7
403268.092012 101
Olive Oil Bar® Store
Mon-Fri 10-6 • Sat 10-5 • Sun 11-4
438 First Street (between A & B Avenue) • Lake Oswego, OR 97034
503-675-OILS (6457) Oilerie Lake Oswego
Hand-Bottled
Extra Virgin Olive
Oils & Balsamic
Vinegars plus
Gourmet Foods
“Caps for a Cause”
During October, buy
a pink bottle cap
for an extra 25¢ -
we’ll match it and
donate the proceeds
to The Breast
Cancer Research
Foundation®.
449566.100313 LO
2013 WINE
SPECTATOR
AWARD OF
EXCELLENCE
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Lake View Village, Downtown LO
503-697-8889
more than fresh seafood
436188.080113 LO
Lunch, Happy Hour, Dinner
Overlooking the Lake
35 Wines
by the Glass!
Best Representation
of Oregon Wine
in Portland Area,
Oregon Wine Board
SW Boones Ferry Road and Monroe Parkway
Open 8-10 every day
WE’LL SEE YOU AT MOUNTAIN PARK.
Multiple choice.
Or all of the above.
448927.100313LO
food
New cookbook
Kyra’s Apple Crisp
Makes about 8 servings. Level: Easy
6 large tart apples (Pippin or Granny Smith)
1/3 cup sugar or ¼ cup maple syrup
2 tablespoons tapioca starch
1 tablespoon ground cinnamon
½ teaspoon Chinese five-spice powder
½ teaspoon ground ginger
Generous pinch salt
3 tablespoons cold butter
Topping
½ cup sweet white rice flour
½ cup millet flour
½ cup tapioca starch
1 cup packed golden brown sugar
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon Chinese five-spice powder
½ teaspoon ground ginger
¾ cup butter, room temperature
¾ cup gluten-free oats
½ cup chopped pecans or walnuts (optional)
Preheat the oven to 350oF.
Peel, core and slice the apples into ¼-inch slices. Put the apple slices into
a large bowl and sprinkle the sugar over the top. Add the tapioca starch, cin-
namon, five-spice, ginger and salt and toss together to evenly coat the apple
slices. Pour into a 9 by 13-inch baking pan, dot the top with pieces of the
butter and set aside.
To make the topping, combine the flours, tapioca starch, brown sugar, cin-
namon, salt, five-spice and ginger in a mixing bowl. In a stand mixer with a
paddle attachment, mix in the butter until it is uniformly incorporated into
the flour mixture. Stir in the oats and pecans.
Crumble the oat mixture evenly over the apples. Bake until the topping is
golden brown and set and the apples are warm and bubbly, 55 to 60 minutes.
You can prepare everything ahead of time. Refrigerate the apple filling
and keep the topping frozen until ready to assemble and bake. Don’t refriger-
ate the unbaked topping overnight, as the millet flour will interact with the
butter and taste and smell cheesy when it’s baked.