Today's recipe is adapted from a recipe by Jennifer Raymond that I found on the website of the Physicians Committee For Responsible Medicine. This recipe makes a great template for a variety of crisp desserts. Use any type of apple you like, or swap out the apples for another fruit such as pears or even peaches. Cinnamon and cardamom can be replaced with a spice blend such as pumpkin pie spice. Throw in 1/2 cup of raisins or other dried fruit such as dried cranberries. Replace the almonds with any other nut, seed, or shredded coconut.
For those who are gluten-free, be sure to use gluten-free oats. If you can't eat oats, try buckwheat or quinoa flakes instead. I can't find nuts that aren't possibly cross-contaminated by shared packaging equipment. My solution is to buy whole nuts and wash them really well or buy nuts in the shell and shell them myself. This also keeps me from eating too many.
4 apples, washed, cored and sliced (about 4 cups of sliced apple)
1/2 cup raisins (optional)
juice of 1/2 a lemon, about 3 Tablespoons
1 Tablespoon maple syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 1/2 cups gluten-free oats
1/2 cup whole almonds
1/3 cup maple syrup
1 teaspoon vanilla extract
To your health and happiness,
Beans and Rice