Ap­ple crum­ble cap­tures rich pie taste

Lethbridge Herald - - FOOD - Melissa D’Ara­bian THE AS­SO­CI­ATED PRESS

The ar­rival of ap­ple sea­son is a wor­thy con­so­la­tion prize for the de­par­ture of sum­mer. Leaves will soon be turn­ing red and golden brown, but for now, I’m cel­e­brat­ing the orig­i­nal fall flavour (be­fore pump­kin spice syrupy things took over the world): ap­ples slow-baked in some form of but­tery pas­try, filling the house with wel­com­ing aro­mas that beckon us to light a fire and gather around the din­ing room ta­ble where it’s warm and cozy.

Ap­ple crum­ble is an ideal way to cap­ture the flavours and toasty aroma of rich pies and tarts a lit­tle more healthily. To­day’s Fall Ap­ple Rose­mary Crum­ble with Chia Seed recipe takes a few cre­ative turns. I com­ple­ment the ap­ple filling with an­other clas­sic au­tumn flavour: rose­mary.

You can add a lot if you are a fan, or just a lit­tle if you want the tini­est bit of this chilly­weather-hardy herb. It’s a sur­pris­ingly per­fect touch of fall that blends just right with the tart ap­ples, and the lemon zest that I also added. While the filling is a lit­tle flo­ral thanks to the rose­mary, I still in­cluded just a tiny touch of cin­na­mon, but only in the oat-based crum­ble topping, ex­actly where it be­longs: as a foil to the bright ap­ple-y filling. You can leave the cin­na­mon out al­to­gether if you aren’t a cin­na­mon fan — fi­nally there’s an ap­ple dessert recipe that won’t leave you want­ing for more if you skip it.

The filling is thick­ened with a few spoon­fulls of chia seed in­stead of corn­starch. Chia seeds soften as they plump dur­ing bak­ing, and if you use white chia seeds, they will prob­a­bly go com­pletely un­de­tected. Ex­cept that you will be high-fiv­ing your­self for get­ting in some fi­bre and omega-3’s into dessert. What’s miss­ing from this recipe is more than half the but­ter and sugar of typ­i­cal crum­ble recipes, but if your fam­ily is any­thing like mine — and I have four young kid­dos around the ta­ble — they won’t even miss it.


Serv­ings: 8 Start to fin­ish: 1 hour Filling:

3 large or 4 medium bak­ing ap­ples, (mostly) peeled, cut into 3/4-inch cubes, about 5 cups 1/4 cup lemon juice 1 ta­ble­spoon raw sugar 2 tea­spoons finely chopped rose­mary, fresh or dried (or more if de­sired!)

1 ta­ble­spoon finely grated lemon zest 1/4 tea­spoon salt 3 ta­ble­spoons chia seed (white, if avail­able) Topping: 3 ta­ble­spoons but­ter, soft­ened 3/4 cup whole oats 2 ta­ble­spoons al­mond flour (or very finely chopped al­monds) 2 ta­ble­spoons flour 1 ta­ble­spoon raw sugar 1/4 tea­spoon cin­na­mon 1/8 tea­spoon salt Pre­heat the oven to 350 F, spray a 2-quart bak­ing dish with an oil mis­ter or non­stick spray. Make the filling: in a large bowl, toss ap­ple cubes in the lemon juice, sugar, rose­mary, lemon zest and salt. If the ap­ple cubes seem dry, add an ex­tra ta­ble­spoon or two of wa­ter to the mix­ture. Add the chia seeds and stir well.

Make the topping: in a large bowl, mix to­gether all the topping in­gre­di­ents with a fork. The mix­ture should look like clumpy sand. Place the filling into the pre­pared bak­ing dish and sprin­kle the topping evenly over the top. Cover bak­ing dish with lid or foil and bake un­til ap­ples are ten­der and topping is golden, about 45 min­utes.

Re­move the lid or foil for the last 15 min­utes of bak­ing time. Once baked, al­low the crum­ble to cool for at least 15 min­utes be­fore serv­ing.

••• Nutri­tion in­for­ma­tion per serv­ing: 171 calo­ries; 69 calo­ries from fat; 8 g fat (3 g sat­u­rated; 0 g trans fats); 11 mg choles­terol; 144 mg sodium; 28 g car­bo­hy­drate; 4 g fiber; 12 g sugar; 4 g pro­tein.

••• Food Net­work star Melissa d’Ara­bian is an expert on healthy eat­ing on a bud­get. She is the au­thor of the cook­book, “Su­per­mar­ket Healthy.”

As­so­ci­ated Press photo

This Sept. 10 photo shows a fall ap­ple crum­ble with rose­mary and chia seeds in Bethesda, Md. This dish is from a recipe by Melissa d’Ara­bian.

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