Okay, you caught me! I am crunching away on this dish as I type!
And I know, technically, this is not a sugar-free dish. Don't faint! Molasses is about the most nutritious sweetener you can find. It contains B vitamins as well as iron. It is not nearly as sweet as honey or maple syrup, though. If you are looking for a gently sweet treat, filled with healthy whole foods, this apple crisp will fit the bill. If you are looking for a goopy, gloppy, decadent dessert, you are going to have to look elsewhere.
Instead of making apple pies, which involve some kind of crust, or apple cakes, which also involve flour, I often opt for making apple crisp. I can leave out the wheat flour all together and just use a little bit of rolled oats for a granola-type topping. The end result tastes very fresh, especially if you don't overcook it.
This type of recipe can be used with other fruit, such as peaches, pears, plums, sour cherries, strawberries and rhubarb, and even green tomatoes! I swear! My daughter discovered the strange slices in her bowl and promptly passed them over to me with a shocked expression on her face. They have absolutely no tomato taste at all, though. Just a citrus-y tang. Feel free to leave them out if you are feeding teenagers or picky adults.
Ingredients:
5-6 small or medium apples, Granny Smith, Golden Delicious, or a mixture, sliced thinly
1 pear, sliced thinly (optional)
1 green tomato, sliced thinly (optional)
1 TB freshly squeezed lemon juice
1 TB finely chopped lemon rind (optional)
1 TB ground cinnamon
Dash of sea salt
Toss above in a bowl and dump into a buttered 8x8 baking pan.
1 cup rolled oats
2 TB molasses
2 TB almond butter
2 TB butter
1 cup whole almonds (you could substitute a different nut, like walnuts)
1 t. ground ginger (more if you like!)
dash of sea salt
Mix above in a bowl and pour over the fruit evenly. Bake in preheated oven at 350 degrees for at least 40-45 minutes. Tent with foil if the top becomes overly browned. Apples may take closer to an hour to become soft, but you can choose to remove sooner and keep apples slightly crisp. Serve warm with a dollop of plain Greek yogurt. Great for breakfast, brunch, or a snack. Makes about 8 small servings.
And I know, technically, this is not a sugar-free dish. Don't faint! Molasses is about the most nutritious sweetener you can find. It contains B vitamins as well as iron. It is not nearly as sweet as honey or maple syrup, though. If you are looking for a gently sweet treat, filled with healthy whole foods, this apple crisp will fit the bill. If you are looking for a goopy, gloppy, decadent dessert, you are going to have to look elsewhere.
Instead of making apple pies, which involve some kind of crust, or apple cakes, which also involve flour, I often opt for making apple crisp. I can leave out the wheat flour all together and just use a little bit of rolled oats for a granola-type topping. The end result tastes very fresh, especially if you don't overcook it.
This type of recipe can be used with other fruit, such as peaches, pears, plums, sour cherries, strawberries and rhubarb, and even green tomatoes! I swear! My daughter discovered the strange slices in her bowl and promptly passed them over to me with a shocked expression on her face. They have absolutely no tomato taste at all, though. Just a citrus-y tang. Feel free to leave them out if you are feeding teenagers or picky adults.
Ingredients:
5-6 small or medium apples, Granny Smith, Golden Delicious, or a mixture, sliced thinly
1 pear, sliced thinly (optional)
1 green tomato, sliced thinly (optional)
1 TB freshly squeezed lemon juice
1 TB finely chopped lemon rind (optional)
1 TB ground cinnamon
Dash of sea salt
Toss above in a bowl and dump into a buttered 8x8 baking pan.
1 cup rolled oats
2 TB molasses
2 TB almond butter
2 TB butter
1 cup whole almonds (you could substitute a different nut, like walnuts)
1 t. ground ginger (more if you like!)
dash of sea salt
Mix above in a bowl and pour over the fruit evenly. Bake in preheated oven at 350 degrees for at least 40-45 minutes. Tent with foil if the top becomes overly browned. Apples may take closer to an hour to become soft, but you can choose to remove sooner and keep apples slightly crisp. Serve warm with a dollop of plain Greek yogurt. Great for breakfast, brunch, or a snack. Makes about 8 small servings.
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