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The Forks Over Knives Plan Recipe: Apple Crisp

Delicious home made apple crumbleChef and cookbook author (and our friend) Del Sroufe created this dairy-free yet delectable fall dessert for our new book, The Forks Over Knives Plan: A 4-Week Meal-by-Meal Makeover.

There’s something about the fall that makes apple crisp seem so right, but I’m just as happy with this crisp when I replace the apples with peaches or pears. Feel free to do the same and substitute your own favorite fruit for the apples. —DS

Makes 3 to 4 cups

FOR THE FILLING
7 medium Granny Smith apples, cored and thinly sliced (about 8 cups)
3⁄4 cup cane sugar
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon freshly grated nutmeg
2 tablespoons whole wheat pastry flour

FOR THE TOPPING
3⁄4 cup rolled oats
1⁄4 cup whole wheat pastry flour
1⁄4 cup cane sugar
1⁄2 teaspoon ground cinnamon
1⁄3 cup unsweetened applesauce

1. Preheat the oven to 375°F.

2. To prepare the filling, combine the apples, sugar, cinnamon, and nutmeg and toss until well coated. Transfer the apples to a large saucepan or Dutch oven. Cook over low heat until the apples start to release their juices, about 5 minutes. Sprinkle the flour over the apple mixture and cook until the filling thickens, about 5 minutes. Transfer the mixture to an 8 x 8-inch baking dish and set aside.

3. To prepare the topping, in a medium bowl, whisk together the oats, flour, sugar, and cinnamon. Add the applesauce and stir to blend. Scatter the mixture over the apples in the baking dish.

4. Cover the dish with foil and bake for 40 minutes. Remove the foil and bake until the filling starts to bubble, about 15 minutes more. Serve hot or warm.

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