It’s apple season – and we have some very fun orchards near us that we can go and pick as much as we want as often as we want. We took the first trip this past weekend and only got a few pounds of apples. Aaron doesn’t care much for desserts or cakes but he loves apple crisp – so I decided to try something a little different. No processed sugar and instead of white flour and crisco – I used oat flour (how to on making your own coming later this week) and natural sugars such as honey and brown rice syrup. You can also use Maple syrup, molasses (although in smaller amounts) and agava nectar.
Here’s what I did:
Cast of characters:
Oat flour, Nutmeg, Cinnamon, Butter, Brown Rice Syrup, Honey, Apples.
Core the apples, peal and cut.
Mash the butter and oat flour together until it has a lumpy/bally consistency. I used about 3/4 stick of butter and 1 cup oat flour. I generally don’t measure things when I’m in the kitchen, which my mother can attest to, but I tried to keep track of things so I could recreate it if we liked it – and then I’d put it here. There’s no finite science of measuring for this apple crisp – play around with it for your tastes.
Once the apples are peeled and cut, place them in your baking dish. I used glass because thats what I have – so I didn’t dust with oil or a non-stick substance. If you have a metal pan you’ll want to do that before adding your apples.
Generously coat the apples with honey – then 2 tablespoons of brown rice syrup. A light dusting of nutmeg and a generous dusting of cinnamon. Mix it up, get it all in there. Move it around a bit.
Add the oat mixture atop your apples – and drizzle with more honey.
Bake at 350 for 50-60 min – I just watched until the sides of my pan started browning with the apples, then took it out. I started checking after 35 min – and it took 55 or so for mine to be done. Like I said, I made this up so it’s not real concrete – but it was so surprisingly good! The crumble top was different than a normal crisp – it wasn’t very “crispy” but when you mixed it in with the warm, juicy, cinnamony- apples it was delightful in a melodramatic sort of way. As you can see, I didn’t get a photo of it right after it was out of the over because we decided to try it and then kept on trying it until only this much was left. Oh yes. I ate the rest for breakfast the next morning and that was better than oatmeal, if you ask me.
Here’s the recipe:
Jodi’s Apple Crumble
3 apples, cored, peeled, cut up.
1/8 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 sitck of butter
1 cup oat flour
2 tablespoons brown rice syrup
1/4 to 1/2 cup honey (to taste)
Mix butter and oat flour together until is starts to ball and crumble. In your pan add the apples, nutmeg, cinnamon, honey (reserve 2 tablespoons for top), brown rice syrup. Add crumble top and rest of honey. Bake at 350 for 55 min or so.