**This post has been entered in Pennywise Platters Thursday at The Nourishing Gourmet!**
It’s fall, it’s apple season…so why not make lots of yummy apple foods? I know I am over here! Apple crisp has always been a favorite, but growing up it was a can of apple pie filling topped with white flour, brown (processed) sugar, butter, and cinnamon. Hmm…that needed to change! So I came up with a refined-sugar free version that tastes very similar and is quite delicious!
Apple Pie Filling
- 5 medium apples, peeled, cored, sliced
- 1 cup filtered water or apple juice
- 1/4 cup honey (omit if using juice)
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. cardamom
- 1 tbsp. arrowroot powder
Topping
- 1/2 c. flour
- 2 tbsp. butter (cold)
- 1 tbsp. maple syrup
- 1 tbsp. molasses
- 1 tsp. cinnamon
For pie filling: mix all ingredients except apples in a saucepa. Warm over medium heat until it starts boiling, stirring frequently. The mixture will thicken. Place apples in an 8×8 or 7×11 baking pan and pour the filling mix over them, stirring to combine.
In a separate bowl, combine topping ingredients and stir until crumbly. You may need to add more flour. Sprinkle topping over the apple mixture until it is completely covered. Bake at 350 for about 30 minutes.
This is yummy and very low on sweeteners! You could add a couple drops of stevia extract if you like it sweeter.
Do you like apple crisp? What is your favorite fall dish?
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TESTING!
Looks yummy, have you ever added oatmeal to this? So, arrowroot powder, what's the reasoning for using that instead of cornstarch? I know it's in the nourished traditions cookbook too but haven't quite gotten to figuring out why people use it. Any insight? Thanks!
Sonya,
I have not used oatmeal, because I could not soak it first to reduce the phytic acid. That's my concern with that.
The arrowroot, I know why people use that! Cornstarch is often GMO. Even if it's not, it's still a grain, and you don't need extra grains. Arrowroot is high in calcium and other beneficial nutrients. It also re-heats very well, becoming smooth again, while cornstarch tends to be lumpy and not reheat well. That was my original reason for using it, but learning its health properties confirmed my use!
I've been completely in the mood for apple crisp! Will have to use rice flour but this recipe looks great.