…. keeps the doctor away.
From our apple tree to our table–I’m taking the advice to heart.
Mom and apple pie–You can see where this is going. But I put the brakes on, thanks to my friend Myra who suggested a way to save me from myself recipe from her wonderful new cookbook, The Earthbound Cook.
It’s really healthy. And making it is as easy as pie.
Healthy Apple Crisp
6 large Granny Smith apples or any tart apples (the ones from our tree worked great)
juice of one lemon
1 cup old-fashioned rolled oats
3/4 cup chopped pecans or walnuts
1/2 cup packed light brown sugar
2 tablespoons whole wheat pastry flour
1 tablespoon ground cinnamon
1/4 cup canola oil (plus more if needed)
1. Position a rack in the middle of the oven and pre-heat to 375 degrees.
2. Core and peel the apples and cut into 1/4 inch thick slices–about 7 cups
3. Place slices in a large bowl, add lemon juice and toss them to coat with lemon juice.
4. To make topping, combine oats, pecans, brown sugar, flour and cinnamon in a bowl, stir to blend.
5. Add the oil, stir again. (The mixture should clump together when you squeeze it; ;if it seem too dry, add an extra teaspoon or two of oil.)
6. Put apples in a 9-inch square baking dish, spread the topping evenly over the apples, don’t pack down.
7. Bake 45-50 minutes, until apples are tender and topping is golden. Serve warm.