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Apple crisp is an old favorite with many variations. Here’s how I make apple crisp using wholefood ingredients.
I make apple crisp in ramakins for portion control, ease of serving, and ease of storing and reheating.
If available, mix two or three varieties of apple together to vary the flavor.
Apples also lend themselves well to a wide variety of flavorful pairings. Here are just a few complementary fruits to add in with the apples…
- dried apricots
- cherries (fresh, frozen, or dried)
- dates cranberries (fresh, frozen, or dried)
Just mix them to taste with the apples. Add a bit of apple juice or cider as the dried fruits will absorb liquid.
Makes one individual serving.
For each 3-inch ramekin…
- 1 large or 1 1/2 medium ripe apples, sliced
- 1 T butter
- 2 T almond flour
- pinch salt
- pinch cinnamon
- pinch nutmeg
- 1 T date sugar
- 6 pecan halves, chopped
- Place the apple slices in the ramekin.
- Melt the butter in a small skillet or saucepan, then add the almond flour and mix well.
- Add all the other ingredients, mix, and crumble over the apples.
- Place the ramekins on a cookie sheet (to keep your oven clean), and bake at 350 degrees for about a half an hour, or until bubbly.