Any self-respecting squirrel knows when it’s time to get his (or her) cheeks and nests stashed with nuts, seeds and non-perishables for the winter.
We should take a lesson from our squirrel friends and plan ahead for the coming winter months, stocking our pantries now and start creating some hearty and heart-warming meals.
This apple crumble will get you off on the right foot.
Not all oven cookware is created equal. Cast-iron is always a good choice as well as ceramic, stone and even glass. Did you notice that aluminum was left off this list? Aluminum pans are common in the oven but they’re not ideal. There are some varieties that are safer than others, but the jury is still out on this one so best to avoid if you can.
The saying: don’t eat anything your grandparents wouldn’t recognize as food holds true for your cookware: don’t cook with anything they wouldn’t recognize either.
Tip: you can also use pear and/or combine the apple with a bit of rhubarb – if you’ve got some stashed in your freezer.
- about 4 large apples (any variety), peeled and cubed
- juice and zest of 1 lemon
- 1-2 Tbsp coconut sugar
- 2 Tbsp arrowroot powder
- 1 tsp cinnamon
- pinch of sea salt
- 6 – 8 Tbsp coconut oil or butter
- 1/4 cup honey
- 1/2 cup flour of your choice
- 2 cups rolled oats
- 1/2 cup walnuts, roughly chopped
- 1/2 cup pecans, roughly chopped
- 1/4 cup shredded coconut
1. Preheat the oven to 400F.
2. In a large bowl, combine the apple cubes with the lemon, coconut sugar, arrowroot powder, salt and cinnamon. Stir to coat the apples evenly and then transfer to a baking dish should be about 9 by 12 to avoid any overflowing.
3. In a pot on the stove, combine the butter (or coconut oil) and honey, heating and stirring to combine. Once well melted, add in the flour, oats, nuts and coconut, stirring until clumpy and granola-like in texture. Remove from heat and scoop onto the apples, spreading the topping out evenly.
4. Bake for 45 or 50 minutes, until topping is nicely browned and apples are bubbly. You might want to adjust your oven racks into the middle (before the oven is hot!) or transfer your dish from the top to bottom rack if the topping is getting too crispy. Serve warm with a little organic greek yogurt or coconut milk.
Tweaked from Smitten Kitchen