Apple Crisp [v/gf]
Apple crisp was definitely not something I grew up with; but quickly learned as an adult that the west coast is an anomaly with that. The rest of North America is all about it, and I see why. It's warm and filling, super easy to make, and doesn't take long to bake.
Unfortunately there's no real way around making this dish a sugar bomb, but at least we can make it a filling one.
Using flour blends like quinoa and almonds will add to the dietary fiber of the apples to fill you up faster on this sweet dessert compared to the traditional style. Going a little heavy handed on the cinnamon and other spices means you're making up for some of the flavor from minimizing the added sugar.
4 medium tart cooking apples, sliced (4 cups)
¾ c packed brown sugar
½ c flour of choice (for a more healthful option, try a blend of quinoa and almond flour!)
½ c gf old-fashioned oats
½ c Earth Balance buttery spread
1 tsp lemon juice
1 tsp ground cinnamon
½ tsp ground nutmeg
Preheat oven to 375ºF. Grease bottom and sides of 8-inch square pan with buttery spread, coconut oil, or choice of spray.
Spread peeled, sliced apples in pan evenly. If you’ve gone with different varieties, that’s great! I suggest mixing them so each bite has all flavors.
In medium bowl, stir remaining ingredients, adding the buttery spread LAST. This should turn into a crumbly mixture to sprinkle over apples.
Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with your choice of nice cream, whipped topping, etc.