Wednesday, November 21, 2012

Giving Thanks for Honey

In celebration of Thanksgiving, here's our adaptation of the Apple Krisp recipe from Mollie Katzen's Moosewood Cookbook. This recipe is sweetened with honey and is very tasty! We've made it many, many times, and we're making it for this year's Thanksgiving gathering, too.

Trish adds that we're also thankful that our beehive hasn't blown over in the blustery Thanksgiving week weather. Seems like this is always a rainy and windy week in Seattle!

Apple Krisp

8-10 medium cooking apples (a mix is nice--we often use Fujis)
juice of 1 lemon
3 cups rolled oats
3/4 cup flour (we like white whole wheat flour)
1/2 cup butter (Trish suggests you might try coconut butter instead)
1/2 cup honey
1 tsp cinnamon
1/2 tsp allspice (we sometimes use nutmeg instead)
1/2 tsp salt
1/2 cup orange juice

Cut the apples into thin slices (we don't peel the apples, but peel them if you wish). Drizzle the apples with fresh lemon juice. Spread half of them into a large baking dish (we generally use a 9x12 dish).

Melt the butter and honey together (this will smell delicious!). Combine with oats, flour, salt, and spices. Crumble 1/2 of this mixture onto the apples in your pan.

Cover with the remaining apples and the rest of the topping. Pour the orange juice over the top (water works fine in a pinch).

Bake 40-45 minutes, uncovered, at 375F.

You could add raisins or dried cranberries or dried cherries, etc, if you want. In the summer, we make this with fresh peaches and blueberries instead of apples--if you use peaches or pears instead of apples, Mollie Katzen suggests you reduce the baking time to 25 minutes.

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