Monday, March 21, 2011

Apple Crisp

Update: I have made this using brown rice flour instead of wheat and palm shortening instead of butter to make this allergen-free.  Worked great!

I bought 20 pounds of beautiful, organic apples from Azure Standard this month for $.75/pound! We've been enjoying our apples raw as well as in this crisp for a special treat. What a delicious way to use up some of the surplus! I found this recipe on

Apple Crisp

Serves 6

3 large Granny Smith apples, peeled, cored and very thinly sliced
2 tbsp lemon juice
½ cup unsweetened apple juice
½ cup rolled oats
½ cup sucanat
¼ cup hard white whole wheat flour
2 tbsp butter, cut into tiny pieces

Preheat oven to 400 degrees. Place sliced apples in an 8x8 glass baking dish. Drizzle with lemon juice. Pour all but 2 tbsp of apple juice over sliced apples.

Whisk oats, brown sugar and flour together. Rub butter pieces into oat mixture. Sprinkle on top of apples. Drizzle remaining apple juice.

Bake for 35 minutes, or until golden and bubbly.

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