You didn’t really think I was going the rest of my life without dessert, did you?

Dear friends,

applecrisp2

As you might guess, I’ve been spending a lot of time in the kitchen. While I’ve been a relatively attentive home cook since college, I’m feeling very ’90s lately — as that represents the era when I had babies and first devoted considerable time to preparing food (versus merely assembling or reheating food-like stuff). Back then, I had few utensils and fewer skills and minimal understanding of how food ingredients and techniques worked together. Every dish required a recipe, and every recipe required an investment of mental and physical energy. Eventually, my knowledge and my skill expanded considerably and I learned both to cook from memory and to improvise.

So that’s why going “clean” the last month has left me feeling like a kitchen novice. A plant-based diet can be highly satisfying but it requires its own set of knowledge, skills and ingredients. I finally got my footing enough to experiment today, and what better to experiment with than dessert?

After all, did you really think I was going to eat kale and quinoa for the rest of my life?

I decided to start simple. I had no dreams of vegan cupcakes. Instead, my taste buds hearkened back to my childhood and one of my grandmother’s staple desserts, the humble Apple Crisp.

One of the reasons a plant-based diet offers so many health benefits is that whole or minimally processed foods do not prompt a strong insulin response. I’ve been amazed how much better I feel now that my blood sugar isn’t spiking after every meal or snack. The more I eat this way, the more I’m searching for foods and recipes that fit the “whole or minimally processed” criteria.

That’s why Apple Crisp came to my mind. It’s built around apples and rolled oats — two foods considered staples of a healthy diet. After perusing several recipes, I created my own, trying to keep it as “natural” as possible.

The result was as tasty as I remember, without a lot of the “gunk.” See what you think.

With gratitude {for the original Marie and her culinary legacy},

Joan, who’ll never fry a chicken with the same perfection as her namesake but may have matched her in the quilting category

Joan-Marie’s Apple Crisp

5-6 small to medium apples, cored and thinly sliced (I used Gala, but you can use a mix or your favorite variety)

2 TBLS lemon juice

2 TBLS cornstarch

3/4 cup rolled oats

1/4 cup buckwheat flour

2 TBLS flaxseed meal

1/4 cup sliced almonds, or more if you like

1/3 cup brown sugar (loose, not packed)

2 TBLS vegan butter (I like Earth Balance, but Coconut Butter would work well too)

Salt

Cinnamon

Pure Maple Syrup

After slicing your apples, put them in a bowl and sprinkle them with lemon juice. Toss to combine. Sprinkle them with cornstarch, cinnamon to taste (about 1-2 tsp) and a generous pinch of salt, then toss again to combine. Finally, pour in some Maple Syrup to taste (I used about 2 TBLS) and mix thoroughly.

Pour the apple mixture into a well-seasoned cast iron skillet (I used a 10″) and spread the slices around the pan evenly. (Alternately, you can always use a metal or glass baking dish of your choice, but I prefer cast iron.) Set the skillet aside, pre-heat the oven to 375 degrees, and make the oat topping.

Combine rolled oats, buckwheat flour, flaxseed meal, sliced almonds, another generous pinch of salt, a hefty sprinkle of cinnamon, brown sugar, and the butter. Work with your fingers until the butter is evenly distributed. Sprinkle the oat topping over the apples making sure it is evenly distributed. Give the whole skillet a light drizzle of Maple Syrup. Bake for 1 hour.

Serve alone, or if you’re not worried about dairy and/or sugar, with whipped cream or ice cream. Serves 4-6 depending on how big your appetite is.

Preparation Notes

The apples: You’re right. I didn’t peel my apples. Mostly because I’m lazy and I don’t mind apple skins. If it bothers you, peel yours, although you’ll never persuade me the ROI is worth it.

The maple syrup: I’m no expert, but I’ve noticed the “granola crowd” loves it. But you have to buy the pure stuff, otherwise it’s just corn syrup and maple flavoring. It’s pricey, but my modest research indicates it is better for your blood sugar than most alternatives.

The brown sugar: Yes, I’m aware it’s nothing more than white sugar with added molasses. I know it’s bad for you. I caved at the last minute remembering my Gram’s Apple Crisp, but I’m not convinced it made that much difference in terms of taste. Next time I make Apple Crisp I’m going to leave it out and see what I think.

The flaxseed meal: This stuff is packed with Omega 3 oils and fiber and I put it in practically everything now. It has a nutty flavor that I think added a lot to this recipe.

The almonds: I like them a lot, but you could use any nut you have on hand. Pecans and walnuts come to mind as tasty alternatives. I almost sprinkled some sunflower seeds on at the last minute but decided against it because I thought my sweet Gram would have shuddered.

The buckwheat flour: Besides the fact that buckwheat flour is gluten free, it offers a lot of health benefits so I used it instead of regular flour. If you’re not familiar with it, I encourage you to check it out.

Tasting Notes

Yes, it’s been 30 days since I ate dessert, but I still moaned when I took my first bite. It was every bit as good as I remembered. Maybe better because I knew my version was vegan and significantly cleaned up.

I’m not gonna lie — you can’t eat dessert and feel as good as you do when you eat a salad. I definitely had a bit of a sugar rush, which may owe more to the size of my portion than the dish itself. But the feeling was short-lived and it was a good reminder that desserts should be enjoyed in small portions and on infrequent occasions. Still . . . if you’re gonna eat sweets, it’s hard to imagine you’ll find one as reasonably healthy as this one. Keep your portion modest and there should be no guilt with this one.

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Comments

  1. Is there a greater harbinger of autumn than apple crisp? Even She Who Does Not Bake makes one every year to shoo summer out the door. This year it will be Joan-Marie’s version!

  2. This looks like a lovely conversion recipe – sweet enough to hit the dessert buttons but not so sweet to undo any of the good you’ve done. I’ve been sticking with the water right before meals trick and while I’m not sure it is making a huge difference in how much I eat, I do think it is helping me eat ONLY meals and cut out a lot of the urge to snack. And, I’m better hydrated which always feels good, especially since summer weather still has Texas pretty firmly in its grasp. As a matter of fact, baking a dessert? Not until it cools off!

    (instead of standard brown sugar you could try one of the other lower glycemic impact sugars…coconut palm sugar perhaps? I use it in baking (in cooler weather) and it works great)

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