With so many great whole grains, it’s hard to decide, but Abby Clement, The Whole Grains Council’s Stamp Program Manager settled on spotlighting her mom’s Apple Crisp.
This is, of course PERFECT when you’re coming into spring with a refrigerator fruit drawer with a variety of no-crunch-left apples. These long-timer apples have the most flavor and are the BEST for CRISP!
Here’s how Abby tells the story of her fav Apple Crisp:
“ I love this recipe because of the topping. It’s more like a granola “lid” then anything.
The way the barrier between the apples and the crisp starts to meld together the next day may be my favorite part. This recipe is a mash up of a 90-s Macrobiotic Cooking Class crisp my mom used to make for us and the Apple Crisp recipe from The Everyday Ayurveda Cookbook by Kate O’Donnell.
This just shows you, a great thing about crisp is its highly customizable. Like cardamon? Throw some into the apples! Love nuts? Add a few more handfuls into the crisp, change the kind of nuts or perhaps add more coconut! The world is your oyster, have some fun.“
Baking Tip – If there is extra topping, spread it on aluminum foil and bake along with the crisp. Voila! Granola.
Abby’s Apple Crisp
Grease or spray an 8 X 8-inch deep or 9 X 13-inch glass baking dish.
For the apple base combine
6-7 medium apples, washed, sliced or large-diced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Juice from half an orange or half a lemon
For the topping combine
2 cups rolled oats
1/2 cup whole wheat flour
¼ cup shredded coconut
½ – ¾ cup chopped toasted walnuts
1/3 cup canola oil (really any kind of neutral flavor oil will do)
½ cup brown rice syrup*
¼ cup maple syrup
1) Preheat the oven to 350° F.
2) Slice or chop the apples, mix with spices and place in bottom of baking dish. Squeeze the juice from a half an orange or half a lemon over the apple mixture.
3) Mix the dry topping ingredients in a medium bowl.
4) In a 2-cup liquid measuring cup, measure the wet ingredients together. With a fork, stir to combine the oil and syrups and pour into the dry ingredients. Mix until there are no dry spots.
5) Pat the desired thickness of crisp topping on to the top of your apples. A wet hand may help this process. For extra topping: pat onto a sheet of tin foil to make granola – check for doneness at about 10 minutes.
6) Cover the crisp with aluminum foil and bake at 350° F. for 35-40 minutes- when the apples are tender. Uncover and bake until top has crisped up a bit – start checking after 10 more minutes as it will brown quickly.
*In a pinch, you can substitute ¼ cup (for the ½ cup brown rice syrup) honey or maple syrup or agave nectar or molasses – but expect a flavor difference.
Be sure you share YOUR Whole Grain favorite at #SampleWholeGrains and bake on!