While everyone has started going crazy for pumpkin everything, I am over here waving my arms and shouting, heh, what about the humble apple? To me, apples are as much a part of fall as pumpkins. Apple cider, apple pies, warm applesauce, and, yes, apple crisp. Make mine a la mode, please.
If you have ever been in an apple orchard in the autumn you will never forget the smell. It's a wonderful, earthy smell you can't experience in a grocery store. Unfortunately, because I live in south Texas, apple orchards don't thrive like they do in the north, so I currently have to rely on grocery store apples. I do make a point of buying organic apples because the conventional ones typically are covered in a lot of pesticides.
This apple crisp recipe is healthy enough to eat with breakfast, and that's just what the boy and I did this past Tuesday morning. It was adapted from the cookbook, Clean Food, by Terry Walters, and can be made totally gluten free if you use gluten free oats and brown rice flour.
Apple Crisp
Filling:
12 apples peeled, cored, and sliced
1/4 cup maple syrup
2 tsp ground cinnamon
1/2 cup raisins
1 Tbsp pastry flour or brown rice flour
Topping
2 cups rolled oats
1 cup whole wheat flour or brown rice flour
1/2 cup chopped walnuts
1 Tbsp ground cinnamon
1/2 cup melted butter
Preheat oven to 375 degrees. Place apples in baking dish and fold in syrup, cinnamon, and raisins. Sprinkle on flour and gently fold until well combined. Spread evenly in dish.
In a small bowl, mix oats, flour, nuts, and cinnamon. Whisk syrup and butter together, add to dry ingredients and mix until crumbly. Spread evenly over apple mixture, cover, and bake for 30 minutes. Remove cover and bake an additional 20 minutes, or until apples are soft. Serve warm.
Serves 8-10
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