Apple Crisp


Most evenings we don’t have dessert after dinner. But once a week, we have a special treat. This is one of our favorites, and although cooking the apples takes away most of their nutritional value, at least it’s not loaded with sugar or other processed ingredients.

APPLE CRISP
Adapted from The Occasional Vegetarian by Karen Lee

8-10 apples
¼ c honey (preferably raw)
1 ½ tsp cinnamon
1/8 tsp freshly grated nutmeg
1 tsp vanilla extract
1 tbsp whole wheat flour (preferably freshly ground)
Optional: heavy whipping cream for garnish

CRUMB TOPPING

1 cup whole wheat flour
¼ cup brown sugar or sucanat
½ cup butter (1 stick), softened
Zest of 1 lemon

1. Preheat the oven to 350 F
2. Peel, core, and slice the apples into eighths. Toss the apple slices with the sugar, cinnamon, nutmeg, vanilla, and flour.
3. Put the apple mixture into a 9-inch round baking dish with high sides.
4. Using your fingers, in a different bowl, make the topping by crumbling together the flour, sugar, and butter. Add the lemon zest.
5. Distribute the crumb topping over the apples. Bake until the topping is brown and crusty, about 1 hour. Serve warm or at room temperature.

Optional: beat heavy whipping cream with electric egg beater until desired texture. If desired, add 2 tbsp sugar and ½ tsp vanilla before beating. Place a dollup on each plate before serving.

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