The smell of baking apple crisp brings out nostalgic memories. The apple crisp recipe is also a perfect way to get value from slightly blemished fruit or apples that have gotten a little soft.
Last year I began ordering a weekly mystery box of fresh produce from Mama Earth Organics. The mystery box forces me to try healthy and new foods in new recipes. I, however, found myself with too many Novaspy apples and thought an apple crisp would be a great way to enjoy them.
Ontario Apples make a Wonderful Apple Crisp
Gaye Trombley of Avalon Orchards, says the Novaspy is a variety of Red Spy apple with a red blush on a greenish-yellow background. According to Avalon it stores well all winter at the orchard, so we can look forward to eating this piece of sunshine through the dark months. What I like about the Novaspy is that it’s perfect size for small hands in a school lunch bag.
Perfect Organic Produce?
The benefits of eating food without pesticides and nurturing local farming is obvious. However, buying organic produce also means it may not always look perfect. While these imperfections do not change the taste, as most parents can attest, a six year old child looks suspiciously if he or she spots the smallest blemish.
Since I have Celiac, I began my usual kitchen recipe by rummaging through the pantry for gluten-free products and pulling out my adored Rockcrok from Pampered Chef. Apple crisp traditional uses butter, wheat flour, cinnamon and sugar.
Let Talk About Sugar
Refined sugar is soooo good and that’s bad. Bad for your teeth, your liver and it’s just plain bad. However, sugar is also the only thing that puts the chewy texture back into gluten-free food. If you have to use sugars it’s helpful to understand the differences between refined and unrefined. Here’s is an excellent blog site article about sugars.
My foodie goals include finding new ways to expand my palate without waste. Subsequently, this apple crisp recipe uses blemished and/or soft apples, butter, oats and organic cane sugar to put the crisp back in the apple crisp.
Making a Perfectly Ontario Apple Crisp
- 8 small Novaspy Apples Ontario
- 2 Medium Gala Apples BC/US
- 1/2 lemon
- Tablespoon Maple Syrup
- 1/2 Cup Unsoftened Butter
- 2 teaspoons Cinnamon
- 2 Packets of Nature's Path Flax Plus Oatmeal*[*based in Canada 78% North American food]
- 2 Tablespoons Cuisine Soleil Coconut Flour Quebec
- 1 Tablespoon Cornstarch
- 1 Cup of Organic Cane Sugar
- Peel and thinly slice all apples.
- Squeeze on lemon and add maple syrup.
- Toss until coated.
- Pre-heat oven to 350 degrees.
- Place in bottom of casserole dish. I love my Everyday Pan, Rockcrok 2.5 qt from Pampered Chef.
- Bake uncovered till apples are bubbling.
- Prepared topping by mashing 2 packets of oatmeal, cinnamon and sugar into butter.
- When well mixed, but still firm spread topping onto apples and return to oven.
- Every oven temperature and timing will need tweaking. I raised the temperature to 400 and removed after 15 minutes when the topping was well browned.
- As it cools, it gets harder.
- Normally I would serve vanilla ice cream, but because this dish is so sweet I'd balance it with unsweeted vanilla cream. Vanilla yogurt, unsweetened fresh whipped cream with vanilla or Double Devon Cream all work very well.
- Not all Celiacs can tolerate trace, so I must disclose that the oatmeal I used, while wheat-less, is not certified gluten free. You know the difference.