Apple Crisp
with Crunchy Pecan Topping
6 medium Granny Smith apples, peeled, cored and sliced
3/4 cup fresh cranberries
2 tablespoons arrowroot powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1/2 teaspoon sea salt
1/2 cup maple syrup
1 tablespoon fresh lemon juice
1 teaspoon vanilla
Crunchy Pecan Topping
2 cups rolled oats
1/2 cup whole wheat pastry flour
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/2 cup walnut or grapeseed oil
3 tablespoons maple syrup
1/2 cup finely chopped pecans
Preheat oven to 400 degrees
Mix together apples, cranberries, arrowroot, cinnamon, nutmeg, cardamom and salt. Mix
together the maple syrup, and lemon juice, in a 1 cup measuring cup. Pour over apples and
mix well.
Spread into a 2 quart oiled baking dish. Cover with foil and bake 35-45 minutes until
bubbly.
While apples are baking make topping by mixing together in a medium mixing bowl oats,
whole wheat pastry flour, chopped pecans, cinnamon and salt. In a separate measuring cup
mix together oil and maple syrup and pour into oat mixture. Mix well.
Remove apples from oven, uncover and spread topping evenly over all. Sprinkle cinnamon
over all. Place back in oven and bake uncovered an additional 10-15 minutes until top is
golden brown. Serve warm with Maple Whipped Cream.
Maple Whipped Cream:
1 cup heavy whipping cream
1/4 cup pure maple syrup (grade B)
1/2 teaspoon vanilla extract
Pour cream into large mixing bowl. Whip until starts to thicken. Gradually add vanilla and maple
syrup until mixed in and whipped to light peaks. Cover and refrigerate until serving.
3918 Ruger Drive • Royse City, Texas 75189 • 888.442.2124
http://www.bioinnovations.net/
http://www.bioinnovations.net/