Buckwheat oat apple crisp
It’s February 14, and I’m doing my best to fulfill the awesome tradition that my hubs and I have on this oh-so-special day: staying in, making a delicious meal and doing our best to avoid the dopeyness that is Valentine’s Day. We’re not total Cupid haters, but it’s a bit of an amateur’s night out, so our plan is to hang at home and gaze longingly into
each others eyes the TV while we rack up as many episodes of House of Cards Season 2 as we possibly can. Stoked!
I usually make a fairly over-the-top dinner, but last night we gorged ourselves at Quince (which was AMAZING by the way) so tonight we’re keeping it mellow. In fact, my dude asked if I would make spiralized zucchini “pasta” with red sauce and I nearly fell over. I expect serious backlash when I suggest this type of dish on a regular “school night”, let alone on the night of candy hearts and baby’s breath. Needless to say, done!
I decided to reward my man’s hippy request with his favorite dessert: a fruit crisp. Sadly, we have months to go before stone fruit is in season. Peaches and/or nectarines are, in my opinion, the very best crisp filling. That said, apples are pretty delish right now, so apples it is! In keeping with the healthy vein of the evening, I made a tasty topping that has no butter, wheat flour or refined sugar. Boom! I’m not sure why it tastes so good, but it does. Maybe Cupid sprinkled some Smurf dust on it?
Buckwheat oat apple crisp recipe
1 cup roughly chopped raw pecans
1 cup gluten free rolled oats
3/4 cup light brown muscovado sugar
1/2 cup buckwheat flour
1/2 cup oat flour
1/2 cup melted coconut oil
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger (optional)
2.5 pounds granny smith apples, cored, peeled and sliced into thin wedges
1/4 cup muscovado sugar
1 tablespoon buckwheat flour
1 tablespoon lemon juice
1 teaspoon ground cinnamon
In a large bowl, use your hands to combine all crisp topping ingredients. It will be a bit sandy in texture, but try to work it until it starts to form small clumps. Refrigerate the topping for at least 30 minutes, up to overnight. When ready to use, rework the topping with your hands, again trying to form some small clumps. (Not Klumps.)
Preheat oven to 350. In a large bowl combine all crisp filling ingredients. Add the filling to single serving ramekins and top with a few tablespoons of the crisp topping. Bake for 30 minutes or until the apple filling begins to bubble and the topping browns. Serve warm with or without ice cream/coconut bliss/whatever your heart desires!