I was supposed to make a pie, but having a bad summertime cold kept me from having the umph I needed to get it done. Instead I decided that I could handle making a crisp instead of rolling dough. With the arrival of summer I lean towards berries, but without it being prime berry season here I wanted to add something else to keep the cost down. I had grabbed some rhubarb from the store to have on-hand since it’s a fun spring/ early summer time favorite around here, so I chopped that up and tossed it in, but it still didn’t seem like it was going to be enough for everyone so I grabbed my ever available… Granny Smith apples from the fridge.
Trying to keep health in mind I opted for a low/better sugar option which nobody even noticed! And went with a mixture of whole sprouted grain flour and almond flour for the crumbs. Over all it was a crowd pleaser and something that can totally be made the day before.
- 4 Granny Smith Apples
- 2 Cups mixed berries
- 2 Stalks Rhubarb
- ¼ Cup Pure Maple Syrup
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ¼ Cup Sprouted Grain Whole Wheat Flour
- 1 stick unsalted butter softened to room temperature
- ¼ Cup Coconut Sugar
- ½ Cup Almond Flour
- ½ Cup Sprouted Grain Whole Wheat Flour
- ½ tsp salt
- Thinly slice apples and rhubarb. If using frozen berries, run under warm water to partially defrost. (I used half frozen, half fresh), gently add the flour, syrup, cinnamon and extract together. Add to a deep baking dish.
- Combine all the ingredients (reserving a little of the flour) for the crumb topping in a bowl and mash with a fork. Add reserved flour to mixture to create the desired crumble consistency you like. The softer the butter is the more flour you need because it absorbs more. Gently add the crumbs on top of the fruit mixture.
- Bake in a 350 degree oven for about an hour - will be bubbly and apples should be fork tender.
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