March 14, 2012

winter blues?

Our little tulip heads in the garden are sneaking up from the ground.  I guess spring is here!  It's funny, I'm kind of missing winter.  Probably 'cause we didn't have much of a winter this year.  Everyone's happy about the weather turning warm, but I'm missing winter.

So, maybe that's why I baked up a warm apple crisp.  One last wave goodbye to ol' man winter.

I'm also continuing to "healthify" my recipes:  I substituted most of the flour with almonds, flax seed and walnuts.

Here's the recipe!

Nutty Apple Crisp
adapted from Joy the Baker

Filling:5 to 6 medium-size apples, peeled, cored and cut into 1/4-inch slices
3 tbsp granulated sugar

1.5 tsp cinnamon
1/3 cup whole wheat all-purpose flour
2/3 cup almonds, roughly chopped 
1/3 cup flax seed, ground up coarsely
1/3 cup walnuts, roughly chopped
1/3 cup lightly packed brown sugar
1/2 tsp ground cinnamon
1 stick unsalted butter, well-softened
1/3 cup quick oats
Preheat the oven to 350. Generously grease an 8×8 baking pan with butter.
Dust the apples with sugar/cinnamon mixture. Toss the apple mixture until evenly coated in cinnamon sugar. 
For the topping, place the almonds, flax seed and walnuts into the food processor and chop up roughly.  Then, place the flour, brown sugar, walnuts, almonds and flax seeds, cinnamon and oats in a large bowl and stir well with a wooden spoon. Work the butter into the mixture with your fingertips until evenly distributed. Spread the topping evenly over the apples. 
Bake the crisp in the dish on a baking sheet on the center oven rack until the topping is crunchy and the apples are bubbling, 55-60 minutes.
Serve hot; it’s excellent with vanilla ice cream or a tall glass of cold milk.

warning: this can be a sticky situation :)