This method makes it very simple to quickly mix up a crisp topping that can be used to top any fruit crisps. We’ve also made this gluten-free by using all oats instead of wheat flour. The addition of nuts gives a extra nutritional boost, as well as richness and depth of flavour that is hard to resist.
It is such an easy way to pull together a dessert, making it a snap to have our crisp – and eat it too!
10 baking apples such as Macs or Granny Smith
1 1/2 cup oats
1/2 cup walnuts
1/2 cup almonds
3/4 cup palm sugar or whole brown sugar
1/2 cup butter, cold
1 tsp cinnamon
pinch of salt
Peel the apples and slice into a shallow 9" x 12" baking dish. You don't need to slice too small as these baking varieties of apples will soften as they cook down. Set this aside for now while you make the crisp topping.
In the food processor, first process the almonds until they are ground. Then add the walnuts and process until ground. Next add the oats, sugar, cinnamon and salt and pulse just a few times until mixed. Now, with a knife cut the butter into small cubes and add them to the processor container on top of the other ingredients. Process a few times until the whole mixture looks like bread crumbs and is well mixed.
Spoon this crumb mixture over your sliced apples so that all the apples have an even thickness of the crisp topping.
Bake for approximately 35 minutes at 375f.
Serve warm or enjoy cold. IF there is any leftover it makes a yummy breakfast treat too! Especially with a dollop of local yogurt and a spoonful of our flax or hemp seeds.
The nuts in this topping are delicious on plum crisp as well, and I like to add a 1/2 tsp of nutmeg or cloves to the mix when using it with plums. Try it with any local fruit you have available in your area and let us know how you like it!
Rancho Vignola products: