APPLE CRISP

This past weekend was spent in the driftless area along the Mississippi River, taking in the bounty of autumn colors and visiting family.  My parents have two large  granny smith apple trees which even after hours of picking you’d never know an apple left the tree.  With the arrival of the darker days, I crave warming foods that will fill my house with pleasant comforting aromas.  It’s a fine time for apple crisp.  This version is adapted from the three generations of apple crisp makers in my family.

8 c apples, peeled, cored + sliced
juice of one lemon
1/4 c water

1/2 tsp cinnamon or sweet churna*

Crumble Topping
6 tbsp  butter
3/4 c  flour  (coconut, almond or brown rice flour for gf)
1/4 tsp salt
1/2 c sugar (regular or coconut sugar works great, maple syrup tastes good but doesn’t look as pretty as it doesn’t allow for the crumble:)

  1. In a medium bowl whisk lemon, water and sweet churna, toss in apples.  Place in an 8×8 pyrex dish.
  2. In a small bowl mix butter, brown rice flour, salt and sugar, then cut with two knifes or a pastry cutter until crumbly. Crumble the topping over the apples
  3. Bake 375 degrees  for 45 minutes or until light brown

*Sweet Churna or often called Sweet Spice is an Ayurvedic cooking blend of cinnamon, cardamon, fennel, ginger and nutmeg.

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