Mary Lou Johnson is our Church's star dessert-maker. Here is the picture of a torn-apart Apple Duff she made for a recent Fellowship Dinner... yes, it was delicious!
As the Irish baker in the video (following) states, the apple duff is "not the prettiest dessert in the world" but delicious, nonetheless. I've taken the recipe in the video and made it both gluten-free and vegan, and somewhat less sucrose-sweet (by using lower-glycemic-indexed Coconut Sugar vs. regular brown sugar).
GLUTEN-FREE and VEGAN PIE CRUST:
1 1/2 C. Gluten-free All-purpose Flour (Bob's Red Mill or Pamela's or other)
1/2 tsp. Salt
1/2 C. Organic Coconut Oil, cold, not melted
4 - 6 T. Almond Milk
- Combine the flour, salt and coconut oil in a bowl and use a pastry blender to cut the mix until it looks like coarse meal
- Sprinkle on the Almond Milk and mix together with a fork until it is combined and moist
- Press or roll into a rectangle between two pieces of wax paper. Remove one of the pieces of wax paper carefully, leaving the other wax paper intact. Set aside, or refrigerate if not using immediately
- 1 large apple, cored, peeled, and cut in 2 halves
- pinch Cinnamon
- 1 T. Coconut Sugar
- 1+ T. Raisins
- 1 T. Coconut Oil
- Gluten-Free/Vegan Pastry (above) OR Puff Pastry as shown in video (to follow)
- Mix Cinnamon, Sugar, Raisins and Coconut Oil together and stuff into the apple centers (as shown in video)
- Fold each stuffed apple half inside 1/2 of the sheet of pastry and scrunch together into a neat as possible package (again, see video)
- Bake about 20 minutes in a 250 degrees Celsius/ 475 degrees Fahrenheit oven
- Please note that for the Fellowship Dinner, Mary Lou made several Apple Duffs and stuck them together in a casserole pan to bake. They all melded together into a most tasty, texturally-diverse puddin'... I'd suggest you give it a try!