RECIPE: Smart Apple Crisp

Want a healthier dessert but don't want to sacrifice taste or texture? Try this Apple Crisp.  Arrowroot flour and almonds are substituted for white flour; Rapadura is substituted for white sugar. I was afraid that the Rapadura wouldn't melt like regular sugar but alas it worked beautifully! My Saturday night dinner host and her guests loved it.

I used Pink Lady apples which are my favorite. I got them from Yohann at HIdden Star Orchards at the Ferry Plaza farmer's market on Saturday. They are crisp and tart like I like them. The ones from Washington state at Rainbow Market are equally delicious.

Tip: You can make this gluten-free by substituting for the oats as described below. And, by the way, arrowroot is gluten-free.

Apple Crisp

Topping:
1/4 to 1/2 cup crispy almonds (soaked, sprouted and low-temperature dried almonds)
1/2 cup rolled oats
1/2 cup arrowroot flour
6 tablespoons chilled butter cut into pieces
1/4 cup Rapadura
1/4 teaspoon sea salt
1 teaspoon vanilla extract

Fruit:
8 tart apples
juice of 1-2 lemons
grated rind of 1 lemon
1 tablespoon arrowroot
2 tablespoons Rapadura
1/2 teaspoon cinnamon.

What you see above is an adaptation of the Nourishing Traditions Apple Cobbler recipe which does not include oats. I happen to like the texture and flavor of oats in the crumble, so I added it in this recipe. I use soaked and dried oats for increased nutrient absorption but you can use regular oats right out of the carton or the bulk bin. If you don't want to use oats, increase almonds to 3/4 cup total and arroworoot to 3/4 cup total.

To make topping: Place almonds in food processor and process to a powder. In a small bowl combine arrowroot (can also use bulgar flour), oats, Rappadurra, and salt. Sprinkle vanilla over surface. Cut in butter pieces with your fingers, pastry cutter or food processor until evenly moistened and soft coarse crumbs are formed. Set aside

To prepare fruit: Peel and core apples and cut into slices. Toss with lemon juice. Mix Rapadura, lemon rind, 1 tablespoon arrowroot and cinnamon together and toss with the apples to coat evenly. Place in a buttered baking or souffle dish.

Pour topping over fruit.

Bake in center of a preheated 350-degree oven until fruit is bubbling and topping is golden brown, about 1 hour.

Serve with whipped cream, ice cream or sweet strained yogurt cheese.

Comments

[Willa]

Is Rapadura like Sucanat? I use it a lot, it is a minimally processed dried cane syrup.

Willa

[Carla]

Yes, it's similar to succanat.

[johanna]

thanks so much for this recipe-i am grateful for opportunities to make delicious foods without wheat.
not easy to find, in the baking arena..
(alternatively, i wonder if buckwheat would work here? i tried rice flour-no go, too crumbly).
jg