Spiced Apple Crisp

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Spiced Apple Crisp | Anita's Organic Mill
Crumbles & Crisps
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It’s apple season again, and as autumn rolls in there’s nothing better than a warm apple crisp. For this recipe we used a variety of local heirloom apples. Get the deepest flavour by finding some interesting varieties, preferably picked right off the tree at a local orchard. Adding chopped nuts to the topping gives a nice crunch, and the spices and Drambuie add complexity to the flavour.
Prep Time:25min
Bake Time:40-45min
Yields:8 servings
Skill Level:Beginner
Votes: 1
Rating: 4
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  • For the apples:
  • 1400g (10 cups) Sliced (¼”) peeled apples (a mix of varieties)
  • 1/4 cup Cane sugar
  • 2 tbsp Flour
  • 2 tbsp Fresh squeezed lemon juice
  • 3 tbsp Drambuie
  • 1 tbsp Butter
  • 1/8 tsp (each) Ground star anise, cardamom, cloves, allspice
  • 1/4 tsp (each) Ground nutmeg
  • 1/2 tsp Ceylon cinnamon
  • Scraped seeds 1 Vanilla bean
  • For the topping:
  • 3/4 cup Whole grain spelt flour
  • 1/2 cup Cold butter cut into ½” cubes
  • 3/4 cup Old fashioned rolled oats
  • 1/4 cup Coarsely chopped pecans
  • 1/4 cup Coarsely chopped almonds
  • 1/4 cup Dark brown sugar
  • 1/2 tsp Salt
  • 1/2 tsp Ceylon cinnamon

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  1. In a large bowl, combine the spelt flour, brown sugar, salt, and cinnamon.
  2. Cut in the butter with a pastry blender until the mixture has the texture of coarse meal.
  3. Mix in the oats and chopped nuts with your hands, squeezing the mixture until it becomes clumpy. Place in the freezer to chill while you prepare the apples.
  1. Preheat the oven to 350˚F with convection, or 375˚F without convection.
  2. Toss the apples with the lemon juice as soon as they are sliced.
  3. Melt 1 tablespoon of butter in a large skillet over medium heat.
  4. Add the apples, spices, and Drambuie and saute for 1-2 minutes.
  5. Combine the cane sugar and flour and add to the pan with the apples. Continue sauteing for another minute until apples are just beginning to soften.
  6. Transfer the apples to a lightly buttered 9” square baking dish.
  7. Cover with the topping.
  8. Bake for 40-45 minutes until the topping is golden and the filling is bubbling at the sides.

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  • dancnthedream@gmail.com

    Thank you for sharing this recipe. I also make pasta but I put sourdough in my pasta making it more healthy. It’s not sour or anything, just plain good and easier to digest.

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