Amelia, her friend, and I made this crisp for dessert this evening as a special fall treat. Again, the increased whole grains and fiber in this dish are helpful to wee bellies that struggle with the effects of chemotherapy, and the addition of a full-fat icecream provides much needed calories to prevent excessive weight loss - plus it's just good!
Apple Crisp
Serves 4-6
Apple Base
6-8 Apples (such as Honey Crisp or Macs), peeled, cored and sliced
Squeeze of fresh lemon juice
¼ Cup Sugar (or to taste if apples are very tart)
Pinch of Cinnamon
Pinch of Salt
Crisp Topping
¾ Cup Rolled Oats
¼ Cup All-Purpose Flour
¼ Cup Whole Wheat Flour
¼ Cup Wheat Germ
3 Tbsp. Brown or Maple Sugar
1 Tbsp. Maple Syrup
¼ Cup Butter (1/2 Stick), Melted
1 tsp. Cinnamon
Pinch of Nutmeg
Preheat oven to 375°. Butter a small casserole dish and set aside. Blend all crisp topping ingredients with a fork until mixture resembles coarse crumbs and is evenly moistened from the butter and maple syrup. Wash, peel, core, and slice apples uniformly and add remaining apple base ingredients. Mix well and pour apples into prepared casserole dish. Pour crisp topping over apples and lightly press to cover entire surface of apples. Bake for 25-35 minutes, or until apples are bubbling and crisp topping is lightly browned.
Serve warm with vanilla yogurt (for calorie-conscious adults), or with full-fat vanilla ice cream (for kids in treatment).
How kids can help:
Slice apples with a butter knife.
Measure dry ingredients.
Mix crisp topping.
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