Lynne’s Apple Crisp
Apples are best in the fall, and their sweetness baked with a topping is irresistible. Here’s a family fruit crisp recipe modified to eliminate refined sugar and substitute healthier oils.
• 4 cups or more of chopped apples in a baking dish. The smaller you chop them the more quickly they cook, thus lowering the carbon footprint. Many nutrients are in the skin, so leave them on if you wish.
Mix in a mixing bowl:
• ¾ cup of whole wheat flour You may choose a non-gluten flour such as almond flour, but you may need to adjust the proportions slightly.
1/3 cup of oatmeal
• 1/8 teaspoon of cinnamon
• ¼ teaspoon of vanilla
• 3-4 teaspoons of Stevia I know many people are bothered by Stevia, but I’ve heard no complaints about this use of it. No one even seems to notice.
• 1/3 cup of coconut oil, softened to a liquid in the microwave for a few seconds. You may prefer another healthy oil such as walnut oil which adds no taste, olive oil, avocado oil which tolerates the heat well, safflower oil or sunflower oil, or a blend. Look for an oil that can take 350 degrees heat.
Directions: Drop spoonfuls of the topping on the apples. Bake at 350 degrees approximately 1 hour or until the apples are golden and soft.
It’s delicious served hot with hemp milk!
Note: If you substitute other fruit such as berries, apricots, and peaches, thicken the fruit with tapioca.
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