Crisp and Crust

Sunday is my cooking/baking day and yesterday I decided I needed Thanksgiving Part II.

My parents cooked a wonderful Thanksgiving feast and I enjoyed plenty of turkey, green beans, stuffing, potatoes, and pie.

I was on pie duty and made a traditional pumpkin pie and decided to get outside of the pie shell a bit by making an oatmeal cookie crust.  I used this recipe from The Enchanted Broccoli Forest cookbook but I skipped  the (optional) sour cream and I used lemon juice from a bottle.  I skipped the nuts and instead of all the spices listed, used Penzey’s Apple Pie Spice.  I buy a bag of this every year – it makes the pie.  Fancy cinnamon, nutmeg, ginger, etc.

Before going in the oven

I coated the apples in the spice and everything baked up really well.  I used honey crisp apples which don’t break down during baking so each bite of pie had huge chunks of apple.  My favorite apple orchard had their end-of-season special with all apples 20% off.  I bought honey crisp “seconds” for baking (and of course a bunch of “firsts” for eating–did you know that if you put apples in a freezer bag and store in the refrigerator, they will keep for months?  Just make sure the air is out of the bag.)

This was so tasty that I was sneaking apples off the pie from the moment this came out of the oven to the time I was cutting this for dessert.

I used a really deep pie dish so the crust didn’t come all the way up the sides.  This turned into more of an indulgent apple crisp than a pie but it got very positive reviews.  I would certainly make it again but would make a number of tweaks to make a healthier crust and would probably double the recipe to have more crust and topping.

Hot and Fresh!

I didn’t bring any pie leftovers home but I did load up on delicious turkey.  I looked at all the baking apples I have on hand and decided to try a healthy apple crisp.  I started to follow this recipe but I couldn’t open my bottle of maple syrup – the sugar has it sealed shut.

Keeping the peel on keeps the vitamins and fiber on the apple.

Plus, since I just don’t really like sweet foods, I didn’t want anything too sugary.  I was more interested in the intense fruit and spice flavors and blackstrap molasses provides a bold flavor.  I also wanted to avoid the oil – applesauce was a great replacement.

Apples and Arteries Healthy Apple Crisp

10 apples, chopped (peeling is optional)
1 Tablespoon lemon juice
4-5 teaspoons apple pie spice (or combination of cinnamon, ginger, nutmeg, cloves)

1/4 cup whole wheat flour
1 cup old-fashioned oats
1/2 cup oat bran
1/4 cup hemp hearts (optional)
1 tsp vanilla extract
3 Tablespoons blackstrap molasses
3 Tablespoons applesauce

1.  Preheat oven to 375 degrees.
2.  Chop the apples and put in a small bowl.  Mix with lemon juice and spice.
3.  In a separate bowl, mix together the flour, oats, oat bran, vanilla, molasses and applesauce.
4.  Put the apple mixture into a pie shell or baking dish.  Put the crumble mixture (#2 above) over the apples.
5.  Bake for 50-60 minutes.

This is delicious!  This, along with a couple of pieces of turkey, may have been yesterday’s lunch!

Did you bake pies?  What’s your favorite pie flavor?  Are you more of a baker or a cook?
I think people either are or are not a baker – there’s really no in-between.  A friend of mine called me last week telling me she never knew that pumpkin pie wasn’t just a can of pumpkin plopped into a pie shell and baked!!

14 responses

  1. OMG, that looks delicious! I definitely go through baking phases, especially during the holidays. When I’m home for Christmas, my sister and I bake up tons and tons of cookies, but I rarely bake on my own.

  2. Wow, your apple crisp sounds so delicious!I love that you used oats. I will be trying this.

    I also think you’re a baker our you’re not. I’m the only baker in my family. I’m hoping my girls will love baking too. So far, so good!

  3. I’m definitely more of a baker, and I can’t wait to try this apple crisp recipe! I enjoy traditional pumpkin pie, but canned pumpkin isn’t available where I am in Holland, so making it from scratch is a must, which definitely gives a different taste and texture that’s just as satisfying if the spice mix is right. My favorite pie to make, though, is a peach crumb pie from a recipe I got from a friend years ago. Divine!!
    p.s. Love the site and the recipes. Thanks!

  4. Pingback: Low sugar and sugar free dessert recipes | we're sweet enough - fitknitchick

  5. Pingback: Casual Vacancy | Apples and Arteries

What's on your mind?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s