I just got back from four fabulous days in Santa Barbara…doing absolutely nothing. My husband and I literally just relaxed, stared at the ocean, and enjoyed some great lunches and dinners. You can’t beat a vacation like that for recharging the batteries, something we both needed. We did manage to drive up to a small portion of the Santa Ynez Valley wine country which was charming, but other than that, like I said, we really did nothing!
Needless to say, I haven’t been cooking (other than the Baked Flaked Chicken with Cheddar Mac & Cheese that I made tonight for the kids and tutors at Whiz Kids), so I’m sharing a recipe I created a year or two ago for Gaiam. The assignment was to enhance classics with more whole grains and make them healthier. As such, this has less butter and sugar per serving and more whole grains – but the result is just as satisfying. Perfect for a nice fall day!
Apple CrumbleServes 18
18 whole Granny Smith apples, peeled, cored, and sliced
3/4 cup sugar substitute (see notes)
6 tablespoons flour
3 tablespoons lemon juice
3 tablespoons cinnamon
7 1/2 cups rolled oats (look for whole oats)
2 1/4 cups walnuts, roughly chopped
1 1/2 cups brown sugar
18 tablespoons butter, cold, cut into 1″ pieces
Preheat oven to 350 degrees. Toss apple slices with sugar, flour, lemon juice and cinnamon and spread in a lightly greased glass baking dish. Process 1 cup of the whole oats in the food processor to make oat flour, then mix with the remaining oats, walnuts and brown sugar. Using a pastry cutter or your fingers, work the butter into the dry ingredients, leaving a few small lumps of butter in the mixture. When the topping looks crumbly, pour on top of the apples and bake until golden brown and apples are cooked and bubbling, about 30-45 minutes.
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