Monday, August 7, 2017

Recipes: Apple Crisp Anyone?

 I've been harvesting the early producer in our little apple orchard.

What an abundance!

I've already made about twenty jars of apple sauce for the freezer and several pies and apple crisps.

My husband says the crisps are his favorite and I'm having fun adjusting recipes to reduce the sugar and increase the nutrition. So here are two recipes that started with cookbook recipes but took a turn.

Polynesian Apple Crisp

Preheat oven to 375 degrees. Peel, core, and slice enough apples to fill a deep dish 9" pie pan. Toss them with 2 tablespoons lemon juice, two tablespoons honey, 1/2 teaspoon of ground cinnamon, and 1/2 teaspoon of almond extract.

In a small bowl combine 1/2 cup of coconut sugar (you can substitute brown sugar), 1/2 regular or gluten free flour, 1/2 cup slivered almonds, and 3/4 cup of coconut oil.

Put evenly over top of apples. Bake about 30 minutes until golden and serve warm with whipped cream or ice cream. Serves eight.

Grandma's Apple Crisp

Preheat oven to 400 degrees. Peel, core, and slice enough apples to fill a deep dish 9" pie pan. Toss apples with 2 tablespoons lemon juice 1/2 teaspoon of cinnamon and a tablespoon of honey.

In a small bowl combine 1/2 cup old fashioned oats, 1/2 cup flour, 1/4 cup unsweetened coconut (optional), 1/4 - 1/2 cup honey and 1/2 cup chopped nuts (I use pecans.). Add 5 tablespoons unsalted butter softened. Mix well with a fork until crumbly and sprinkle over apples

Bake 30 to 40 minutes until top is browned and apples are tender. Serve warm or at room temperature.

You can also make both these recipes in a pie shell. It's delicious either way.

Skip the pie crust if you want to avoid the extra calories.

N.B. The apples from our trees are little and less juicy than store bought. If your apples are large and very juice you may want to add a little cornstarch to the filling.

1 comment:

Sylvia F. said...

Just made my first comment regarding double porch addition and had to make one here as apples was a staple growing up and I am in the midst of cutting and cooking applesauce from an abundance of. apples given to me. In fact they presently are beaconing me to do another batch. Your receipes are temping and apple crisp are a thumbs up with me too.
Sylvia Faye