Almost a year ago I, along with a few other bloggers were contacted by the Ontario Ministry of Agriculture, Food and Rural Affairs to participate in some short Foodland Ontario videos featuring our blogs and small businesses. It was a pretty great experience, and one of the best things about it was being introduced to some other fabulous bloggers. The garden pretty much looks the same right now; All beets.
One of the other Ontario bloggers featured was Dallas of South Western Ontario Foodie. Her video includes this awesome apple crisp, check it out:
We haven’t met in person but after a year of chatting and cooking her recipes I’m ready to share the best crisp recipe out there and then the Cubit’s version inspired by apples and honey.
Here is how we do Dallas’ Recipe; A perfect mix of maple syrup and cranberries really liven things up:
4 apples unpeeled and chopped into thin slices
1 cup of fresh or frozen cranberries
1/3 cup almond flour
1 cup oatmeal
1/2 cup brown sugar
1/4 cup maple syrup
1 tsp cinnamon
1/3 cup melted butter
Preheat the oven to 375F. Put the apples and cranberries at the bottom of a pie pan. Mix the other ingredients together but not too long or they will clump. Sprinkle the mixture over the fruit and pat it down. Bake for 20 minutes. Serve warm or cold.
This is seriously the best thing I have ever tasted and we make it weekly during apple season.
Sometimes you need a little variation. So let me introduce you to the wonder that is apples, honey, raisins and cinnamon. We’re using these lovely little apples from our heirloom apple adventure. These ones keep their shape and colour while cooking and we think they are Chestnut Crabs or a close relation.
4 apples unpeeled and chopped into thin slices
1/2 cup of raisins
1/3 cup almond flour
1 cup oatmeal
1/2 cup brown sugar
1/4 cup honey
1 tsp cinnamon
1/3 cup melted butter
Preheat the oven to 375F. Put the apples and raisins at the bottom of a pie pan with half the brown sugar and the cinnamon mixed in. Mix the other ingredients loosely together, but not too long or they will clump. Sprinkle the mixture over the fruit and pat it down. Bake for 20 minutes. Serve warm or cold.
Now I make one of each every time. It’s so easy and I have two pie plates so why not?
Both versions are excellent for desert either alone or with some ice cream, or for breakfast, sometimes with yogurt. I’ve made us some to eat while we press the cider tomorrow.
Oooooo . . .I want to try the one with the cranberries! Thanks for the recipe!
Looks delicious! I've never thought to add cranberries – can't wait to try it!
The cranberries really give it some zip. I'm making more tonight.