In pursuing more healthy, whole foods; a larger amount of veggies present – we would be so silly to say that the abi-inspired diet didn’t have some good ol’ yummies present!
Bring on Apple Crisp! This type of dessert is one of my absolute favorites – but not so for my dear hubby, so I am needing to be inspired to make this whole dish for myself and abi! But, doonald does help too!
Apple Crisp (Adapted from this recipe)
- 1/4 cup almond meal (I just pulsed that amount of almonds in the food processor and added a bit of sugar)
- 1/2 cup whole wheat pastry flour (I used regular flour)
- 3/4 cup sugar
- 3/4 cup oats
- 1 tbl. maple syrup
- 1/2 tsp. sea salt
- 1 tsp. ground cinnamon
- 1/2 cup unsalted butter, cut into small dice-sized pieces
- 3 lbs. apples (didn’t measure, I used about 7-8 apples)
- 1/4 cup sugar
- 1/4 cup light honey (I used a bit less than this)
- 4 tsp. arrowroot (didn’t have any, corn starch is a fine substitute)
- 1 tbl. brandy
Preheat oven to 350°F and adjust rack to middle position. Place almond meal, flour, sugar, 1/2 cup oats, maple syrup, salt, and cinnamon in the bowl of a food processor. Pulse until combined.
(my almond meal – easy!)
*insert funny story – my delightful hubby on a whim purchased a rather large amount (multiple cans) of steel cut oats off of amazon. BUT, I’d been hearing about steel cut oats for a while now, and am happy to now have them take residence on our pantry shelf!
Add butter and pulse until dough begins to come together and is moistened. If the dough looks dry, add a tablespoon of water. Pour dough into a small bowl and stir in remaining 1/4 cup oats.
Place apples, sugar, and honey in a large saute pan over medium-low heat. Cook for about 5 minutes, until sugar is dissolved. Stir in arrowroot and cook until thickened, about 4-5 minutes. Take off heat and stir in brandy.
Pour cooked apples into a 11 x 7-inch baking dish and top evenly with oat mixture. Bake for 35-40 minutes until bubbling. Cool 10 minutes before serving.
Can you think of a sweeter sous-chef?