Sunday, January 15, 2012

Mouth Watery Apple Crisp.......

There is nothing as pleasurable as walking into a house where the smell of freshly baked cakes, cookies and pies are emerging from the kitchen. The aroma gives the house a very warm and inviting feeling.

As a diabetic I am always on the look out for good diabetic recipes especially desserts that I can make for Shabbat and that my family will also enjoy.

A couple of weeks ago I came across an apple crisp recipe that looked just mouth watering and easy to make.  I made it for Shabbat, it was delicious and I would like to share it.

8 or 9 medium size apples [use a mixture of colour and type]
1 cup flour [white or whole wheat]
1/4 cup matza meal
1 cup oatmeal
1/2 cup brown sugar or [brown sugar substitute]
1 1/2 teaspoons cinnamon
1/2 cup oil 
1/4 cup coconut [optional] 

Slice apples [peeling optional] thinly and mix with lemon juice.
Place on the bottom of a 10 1/2in. x 7 in pan.
I used a tin foil pan but a round 10in. pie dish will also work.
Pan will be full but will melt down baking.
Combine all the ingredients together except the oil and  mix well.
Slowly drip the oil onto your mixture until it is moist. [Start with 1/4 cup and increase slowly up to 1/2 cup depending how moist you want it.]
Spread your mixture over the apples evenly.
Cover with foil and place in a pre heated oven 350F / 180c and bake for 45 /50 minutes. 30 minutes covered and 15 to 20 minutes uncovered to brown.  When finished remove from oven and covered immediately. Serve room temperature or warm for serving. I put the apple crisp on the pleta after I removed all the food. It was nice and warm by dessert time.

Until next time please feel free to comment and pass along.