Dairy-free, Egg-free, Gluten-free, Nut-free, Vegan
One of my favorite things about ordering organic produce from Misfits Market (other than how inexpensive it is) is that I get to try new fruits and vegetables that I wouldn’t ordinarily buy at a regular grocery store, like last week’s leeks for example. This week I got a handful of green tomatoes. I didn’t even know you could eat green tomatoes! I thought that if you ate unripe tomatoes you would get sick!
But apparently, you can eat green tomatoes and they have a wide variety of culinary uses. When I asked my dad (my go-to gardening expert) what I should do with my green tomatoes, he promptly replied: “Make a mock apple pie.” Apparently when he was growing up, not a single fruit or vegetable went to waste in the family garden. When tomato season came to a close, the remaining green tomatoes were gathered and made into pies!
Intrigued, I decided to give it a try. I opted to make a green tomato “apple” crisp with a cinnamon-oat crumble topping instead of a pie though because I was too lazy to make a gluten-free pie crust. But, if you’re in the mood for a pie, feel free to plop the green tomato filling into a pie crust instead. Just be sure to adjust your bake time.
When I baked this green tomato “apple” crisp, I was astonished to find how much it tasted like a real apple crisp! It was amazing, really. In fact, when my brother and my husband tried it last night, they had no idea that they were eating green tomatoes until I told them!
I hope you enjoy this recipe! If you make it, let me know what you think! Could it pass for an apple crisp?
How to Make a Green Tomato Mock Apple Crisp
5 medium green tomatoes, thinly sliced
1 cup sugar
1/4 cup gluten-free all purpose baking flour
1 tsp cinnamon
1TBS apple cider vinegar
1 cup gluten-free all purpose baking flour
3/4 cup rolled oats
6 TBS dark brown sugar
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp baking soda
1/2 cup coconut oil, solid
Mix dry ingredients together in a bowl. Then add the cider vinegar and tomatoes and toss to coat. Arrange tomato slices in layers on the bottom of a 9 by 11 baking dish.
Mix together dry ingredients in a bowl. Cut in solid coconut oil. Break it up with your fingers, a whisk, or other tool until it forms clumps.
Sprinkle on top of tomato slices and bake at 350 degrees F for 50 to 60 minutes until tomatoes are tender and the crust is golden.
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