Old Fashioned Apple Crisp with Mairlyn Smith скачать в хорошем качестве

Old Fashioned Apple Crisp with Mairlyn Smith

This is the perfect Apple Crisp dessert to make after a day of apple picking. Plus, it's guilt free because one serving has 8.6 grams of fiber!! *RECIPE BELOW* New videos every Thursday! SUBSCRIBE: http://bit.ly/2f7xUP0 Hi, I'm Mairlyn Smith. I am the only professional home economist in the world who is also an alumnus of the Second City Comedy Troupe. Not only do I bring knowledge about food and nutrition to the table, but I do it with a smile and a giggle. Join me every Thursday for a delicious recipe served with a dose of fun! FOLLOW ME: Facebook:   / mairlyn-smith-167529513309044   Instagram:   / mairlynsmith   Twitter:   / mairlynsmith   Old Fashioned Apple Crisp Makes 8-16 servings (see below) Depending on what reference book you check out crisps and crumbles are pretty much the same thing. They are both fruit dishes that are cooked with a topping. The difference lies in the ingredients, a crisp contains oat flakes, a crumble doesn’t. As a fan of soluble fibre, this crisp is all about the oat and as a fan of not overdoing fats my crisps are softer than your average crisp. Apples Filling: 2 Tbsp whiskey 2 Tbsp pure maple syrup 1 Tbsp freshly squeezed lemon juice 1 tsp cinnamon 6 apples, peeled, cored and sliced = 6 cups/2 lbs – see sidebar Topping: 1 cup large oat flakes ½ cup oat flour – see page xx ½ cup oat bran ½ cup cup packed dark brown sugar ½ cup pecans, coarsely chopped ¼ cup flaxseed meal 1 Tbsp cinnamon ¼ cup + 2 Tbsp canola oil Preheat oven to 350°F (180° C). Thoroughly wet a piece of parchment paper, that is slightly bigger than a 2-qt glass, Pyrex or ceramic baking dish. Squeeze out excess water and line the pan, its okay if there is some hanging over the edges. This will help with clean up and yes, you may send me a thank you email. mairlyn@mairlynsmith.com In a large bowl stir together: whiskey, maple syrup and lemon juice. Add sliced apples and toss. Sprinkle with cinnamon and lightly toss, tip into prepared pan. In the same bowl make the Topping (I’m saving you dishwashing all over the place in this recipe) stir together oat flakes, oat flour, oat bran, brown sugar, pecans, flaxseed meal and cinnamon. Using a fork stir in the canola oil until well combined. The mixture should look slightly wet. Tip topping over the apples and even it out. Don’t pat it down, it needs to look rustic. Bake for 45-60 minutes(depending on the apples) or until the topping is golden brown and when pierced with a fork the apples are soft. If the topping looks like its getting too browned, use a fork to gently rearrange the topping… Remove from oven and let sit for at least 10 minutes before serving, this allows the apples to settle for better serving and to cool down enough that you won’t burn the roof of your mouth, I’ve got your back. Scoop out and serve. Apples – I prefer apples that get soft and smooshy when I make apple crumbles so I usually choose a MacIntosh. But it’s your call. Oat flour – you can find oat flour in most bulk stores. 8 Servings Per Serving: 430 Calories, 19.3 g Total Fat, 1.7 g Saturated Fat, 0 g Trans Fat, 0 mg Cholesterol, 8 mg Sodium, 56.8 g Carbohydrate, 8.6 g Fibre, 32.9 g Sugars, 18 g Added Sugars, 6.2 g Protein, 379 mg Potassium