Wednesday, October 21, 2009

Apple Crisp

For dessert tonight, I made an Apple Crisp. Last summer (2008) I bought a huge container of ground flaxseed at the MN State Fair. I don't know why. I'd ever used flaxseed before. I didn't really understand its purpose or function.

Before today, I'd only used a few tablespoons here and there on yogurt or in a smoothie. I've heard that you can use it to substitute flour, fat, and eggs, but making those substitutions makes me really nervous. When I bought the flaxseed, I was given a small packet of recipes they'd found online that used flaxseed. Today, more than a year later, I finally braved up and tried out a recipe.
Click here for Printable Recipe

Preparation time: 15 minutes
Baking time: 40 minutes

  • 6 cups fresh sliced Braeburn Apples, or your favorite apple (I used a combination of red and green apples because that's what I had on hand)
  • 1 T fresh lemon juice
  • 2 T plus 2 tsp white sugar
  • 1 T cornstarch
  • 1 1/2 tsp ground cinnamon
  • 1/2 c ground flaxseed
  • 1/4 c brown sugar, packed
  • 1/3 c quick cooking oats (I used old fashioned)

1. Preheat oven to 350-degrees. Coat a baking dish with non-stick spray.
2. Combine apples (I peeled before slicing) and lemon juice in baking dish and toss gently to coat.
3. Combine sugar, cornstarch, and 1 tsp cinnamon. Stir with a whisk to blend.
4. Add cornstarch mixture to apple mixture and toss well to coat.
5. Combine flax, remaining cinnamon, brown sugar, and oats in separate bowl. Sprinkle evenly over apple mixture.
6. Bake for approximately 40 minutes or until apples are tender and topping is golden brown.
Apple Crisp
Again, I promise to take more, and better, pictures for future posts.

1 comment:

  1. Hmmm...maybe I should find that box of flax I bought last year and get baking. This looks delicious!



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