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Apple Crisp with a Twist

September 30, 2016

applecrispBobby and Jilly like to go to farmers’ markets in and around the city but this week might be the last as the temps drop and frost threatens next week. Yes, the weather is changing rapidly in this part of the country.

Fresh local veggies and fruit from the Okanagan filled their shopping bags –  chard, tomatoes, cucumber, peppers, beets, and big crunchy apples, full of BC goodness and sunshine.

When Jilly gets an idea, she makes it in the kitchen – with a twist. This autumn dessert treat will help get you through the change in the weather!

Apple Crisp with Pistachio

4-5 medium-sized apples, pared in whatever size and slicer you like (Hint- you can add a splash of lemon juice to the apples to keep them from browning.)

1-2 Tbsp. flour (preferably unbleached)

1/3 c. white sugar – or for the diabetically challenged – 1/4 c. Splenda

1/2 – 1 tsp. cinnamon

½ c. water

Mix the above ingredients in a bowl, tossing well. Prepare a 9” x 11” baking dish with no-stick cooking spray (PAM) and pour the mixture into the bottom.

Combine the following:

2 c. quick-cooking rolled oats

1/2 c. melted butter

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/8 tsp. baking soda

1/8 tsp. baking powder

1/3 c. pistachio nuts, shelled, then ground fine

Mix this well and spread over the apple mixture. Bake at 350° for 35 minutes uncovered till topping is nicely browned. Allow to cool for a few minutes, then serve with whipped cream.

From Jilly’s kitchen to yours – enjoy! 

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From → Recipes

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