Saturday, March 24, 2018

Apple Crisp (Sugar-Free)

Yield: 6 servings

3/4 cup quick oats
1/4 cup whole wheat flour
1 tsp cinnamon
2 tbsp maple syrup (or honey)
2 tbsp unsalted butter, melted (or coconut oil)

6 cups red apple, diced (about the size of a blueberry) (Fuji, Gala, Braeburn, Granny Smith)
2 tbsp cornstarch (or arrowroot powder)
1 tsp cinnamon
1/8 tsp nutmeg

1. Preheat the oven to 350F. Line an 8x8 square pan with parchment paper or coat with a thin layer of non-stick cooking spray.
2. To prepare the topping, in a small bowl, combine the oats, flour, and cinnamon. Make a well in the center, and pour in the maple syrup and melted butter. Stir until fully incorporated.
3. To prepare the filling, toss the apples with the cornstarch, cinnamon, and nutmeg in a large bowl until completely coated.
4. Transfer the filling to the prepared pan, and gently press down with a spatula. Sprinkle evenly with the topping.
5. Bake for 45 to 60 minutes, or until the apples are fork tender. Cool completely to room temperature before eating.
6. Note: To make the crumble gluten-free, replace the whole wheat flour with millet flour or any other gluten-free flour (except coconut flour).

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