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Friday, August 21, 2009

Kripalu Recipes - Apple Crisp

Kripalu Recipes

After you’ve prepared these recipes and are ready to enjoy your creations, keep in mind five tips for conscious eating. Bon appétit!

Apple Crisp

Makes one 9” casserole pan.


Deb Howard: Each fall I love to take the kids apple picking at one of the local orchards; if we arrive on the right day, we stay and watch as the apple press churns out fresh cider for us to take home. In addition to lots of wonderfully fresh apples to eat raw, everyone loves waking up in the morning to the smell of just-made apple crisp. Our guests here at Kripalu love it too, and we’re always sure to include some version of apple crisp on our fall breakfast menu. I’ve given you the basic version here—feel free to embellish it with wild blueberries, fresh peaches, nuts, or whatever strikes your fancy.


Topping
1 cup rolled oats
¹⁄3 cup oat bran
¹⁄3 cup rice or spelt flour
Pinch salt
½ tablespoon cinnamon
½ cup maple syrup
½ cup sunflower oil, grapeseed oil, or Earth Balance


Bottom
3 apples, cored and cut into large dice
¼ cup apple cider
2 tablespoons rice or spelt flour
1 teaspoon cinnamon


Combine all topping ingredients and set aside.


Core and cut apples, and toss with cinnamon and flour. Pour cider into pan, then lay down apples. Spread topping on apples. Cover and bake at 350 degrees for 30 minutes or until apples reach desired softness. Remove cover and bake for another 10 minutes to crisp. Serve topped with fresh yogurt or soymilk.


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