Oatmeal-Spelt Apple Crisp
August, 2007
Serves 10 / I usually use Arkansas Black apples—an American heirloom apple—but Yellow Delicious are fine as well. Prep tips: White spelt flour usually can be found in natural foods stores, but you can substitute 1/3 cup unbleached flour if necessary. Pineapple juice adds a nice flavor, but apple juice works, too.
7 cups peeled, cored, and sliced Yellow Delicious or Arkansas Black apples (about 2 1/2 pounds)
1/3 cup agave nectar or pure maple syrup
1/4 cup pineapple juice
1 teaspoon unsalted butter
Seeds and pods from 1 split vanilla bean, or 1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 teaspoons fresh lemon zest
1 tablespoon fresh lemon juice
1/2 cup white spelt flour
1/2 cup packed light brown sugar
3/4 cup rolled oats
1/8 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/4 cup chilled unsalted butter
1. Preheat oven to 375°. Place apples, agave or syrup, pineapple juice, butter, and vanilla seeds and pods (or extract) in a 4-quart stockpot. Cook over medium heat until apples are tender, about 10 minutes. Stir in 1/2 teaspoon cinnamon, lemon zest, and lemon juice.
2. While apples are cooking, make topping. In a large bowl, combine spelt flour, brown sugar, oats, salt, and 1/4 teaspoon cinnamon. Cut in butter with a pastry blender or two knives.
3. Remove vanilla pods, if using. Spoon apple mixture into an 8x8-inch square baking dish or a 9-inch pie dish. Sprinkle with oat mixture. Bake for 30 minutes or until golden brown.
PER SERVING: 226 cal, 23% fat cal, 6g fat, 4g sat fat, 15mg chol, 2g protein, 44g carb, 3g fiber, 37mg sodium
