Apple Crisp

I love apples (especially Fujis), and this apple crisp has Ayurvedic qualities, making it a perfect dish for the fall season when apples are at their peak. Many varieties are at the height of their flavor and texture. Most apples ripen from June through November. Raw apples are helpful during the summer-to-fall transition by supporting the body and helping dissipate the heat accumulated during the warm months. November through February is the time for cooked apples, which create warmth and moisture and balance out the Vata dosha qualities of winter: cold, airy, dry, and light.

Equipment Needed

8 x 8” baking pan

Ingredients

5 each    Apples- Sweet

½ cup    Raisins

2 TBL     Lemon juice        

½ tsp     Cinnamon, ground            

¼ tsp     Ginger, ground  

3-6 TBL Brown sugar or *Jaggery                 

2-3 TBL Ghee or butter   

Topping Ingredients

½ cup    Almond flour      

¼ cup    Coconut flour     

¼ cup    Whole oats           

1 TBL     Shredded coconut (Optional)       

¼ tsp     Mineral salt         

1 TBL     Ghee or butter   

4 TBL     Brown sugar or Jaggery 

*Jaggery- Indian palm and/date sugar (Yummy)

Instructions:

Topping

1. Melt the butter or ghee.

2. Combine the almond, coconut, oats, salt, sugar, and ghee, set aside

Filling

1. Preheat oven to 350 degrees.

2. Butter or oil an 8 x 8” Pyrex, aluminum or non-stick baking pan.

3. Peel, core, and slice apples into ¼” slices; combine with raisins, toss with lemon juice, and set aside.

4. Combine the brown sugar or Jaggery with the cinnamon and ginger.

5. Toss the apple slices in the sugar and spice mixture, and arrange the apples in the baking pan.

6. Top with the topping mixture.

7. Bake at 350 for 20-25 minutes or till topping is light brown in color and the apples are cooked. Serve warm.