This month continues to be wonderful. I took time off after giving up my job, sought out a new apartment in Chicago, continued a mini holiday with Tony, spent time with good friends I haven’t observed in a while and have really gotten back to running.
Last week We ran about 15 miles, which really isn’t that much but I have been only working out every other day (if that), therefore i felt pretty pleased with myself. The MapMyRun app on my mobile phone has me dependent on timing my operates and competing with myself. I’ve also obtained Tony to run beside me several times. Even though he’s a specialist athlete, the man hates to perform. I do not get it.
The other day I came back from a 4 mile run (in 32 mins!); I made a decision that a little evening cooking was to be able and wished to treat myself to something cozy. There were huge Honeycrisp apples in the fridge so initially I had been set on making a pie, but then thought about the way i didn’t really need to make the dough so I opted to look the apple sharp route.
Man I really like an excellent juicy apple crisp with a crunchy topping. Who wouldn’t? Males proceed crazy over it so if you’re looking to in the cooking skills, this is actually the perfect recipe to begin with.
This healthier maple pecan apple crisp version isn’t as buttery or sweet as my brown butter apple crisp , but dang it’s really really good. You’ll only be using 1/4 cup of maple syrup and just a little brown sugar to get a lovely, crunchy topping. I love the topping because not only does it contain oats, nevertheless, you obtain nuttiness from both pecans and whole wheat grains.
If you are gluten free, simply sub a gluten free all purpose flour for your wheat and you’re in tip-top form. Wait, did I simply say that? Ugh.
Oh oh oh! And don’t forget the bourbon right here. The bourbon isn’t required but oh my would it provide it an excellent flavor. If you don’t have any, you should use whiskey, spiced rum or even vanilla extract as an alternative. Get crazy.
Lightened up Maple-Pecan Apple Crisp
Ingredients
1/2 cup rolled oats
1/4 cup chopped pecans
1/4 cup chilly butter or vegan butter stick, cut into small cubes
5 medium Honeycrisp, Braeburn or Granny Smith apples, peeled, cored and thinly sliced
1/4 cup natural maple syrup
1 teaspoon cinnamon
Instructions
Preheat oven to 350 levels F. Generously grease an 8×8 baking pan with nonstick cooking spray.
To make the topping: Combine the flour, oats, dark brown sugars, cinnamon and pecans in a large bowl until well-combined. Add in the pieces of butter and use the hands to press and combine before mixture becomes crumbly and resembles moist sand. (On the other hand, you can cut in the butter having a pastry cutter, or place all of the topping ingredients within a meals processor and pulse until just blended. My favorite method is by using my hands, as I believe you get the very best crumbly topping this way.)
Once finished, place topping in the fridge and begin making the apple filling.
To make the filling: Place apples, maple syrup cinnamon and bourbon in a big bowl and toss to mix.
Have a heaping 1/4 glass of the topping mixture and toss using the apple mixture. Place the apple mix in prepared skillet and sprinkle consistently with topping.
Bake the sharp on a baking sheet (just in case the filling up bubbles over!) for 45-55 minutes, or until topping is usually golden dark brown and filling is definitely bubbling. Remove from range and cool ten minutes on wire rack. Serve warm with low fat vanilla snow cream. Makes 9 servings.
Feel free to use walnuts or almonds rather than pecans.
To create this gluten totally free, use GF oats and a regular all of the purpose flour. To create it vegan, sub a buttery vegan stay for the butter.
Recipe by: Monique Volz // Ambitious Kitchen Pictures by: Sarah Fennel // Broma Bakery
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