3 Sep 2013
I hate to even do this to you. The appearance of apples subsequently implies that cold weather is around the corner. It conjures up images of orange leaves and cool breezes. Without even meaning to, bringing apples to the table changes the seasons instantly regardless of whether peaches can continue to be found at the market alongside them (they can!).
The apples blushing on the outside, their crisp white insides call out that summer is ending, and yet the leaves appear to be holding fast to their green colors still. Even now before they change I can feel fall coming as night descends earlier and earlier on my long summer days.
Alas, I have picked early season apples twice already. Once was from a kindly neighbor with a sign in their yard advertising their laden-down tree to passersby. The second picking was shortly thereafter when a trip to my aunt’s house revealed her gorgeous tree in a similar state. Who am I to argue against real food and fruit that comes at the low price of picking?
These beauties are one part baked apple, one part crisp. Together they combine for a bit of a healthier take on the customary crisp dessert with added protein in the form of almond flour, the use of whole apples – skin intact, and plenty of whole grains. That’s not to say they lack in the dessert department, however. They will satisfy any apple lover’s sweet tooth faster that the leaves can fall.
Individual Baked Apple Crisps
Cinnamon-spiced crisp laced with the scent of almonds tops whole apple halves in a whole food and healthier take on your traditional apple crisp dessert that everyone can get behind.
YIELD: Makes 8 apple crisps
1/4 cup almond meal
3 tablespoons palm sugar (or brown sugar)
1 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
3 tablespoons unsalted butter, softened
Preheat the oven to 350º F. Halve the apples. Using a melon baller, remove the core from each half. Line them on a cookie sheet and set aside.
In a small bowl, combine the cereal, almond meal, palm sugar, cinnamon, and salt. Stir to combine. Add in the vanilla and the butter. Using a fork, mix until crumbly and all the butter is incorporated.
Spoon the crisp topping over the apple halves, pressing to secure. Place the baking sheet in the oven and bake for 25-30 minutes or until topping is golden brown and apples are soft (larger apples may take a bit longer, and they can be tented with foil to prevent over-browning of the crisp, if necessary).
Remove from the oven and cool slightly. Serve warm with ice cream, if desired.
ShainaCheck out my latest posts here