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Cheryl's Apple Crisp




Source of Recipe


Cheryl Harris


Recipe Introduction


Origins Unknown


List of Ingredients




4 apples, pears or a combination, peeled and thinly sliced
1 quince, finely shredded (or 5 apples)
1/2 cup cranberries
1/2 cup dried cherries, raisins or cranberries)
1/4 cup agave nectar
1/4 teaspoon cloves
1/2 teaspoon cinnamon
1.5 tablespoons of cornstarch or arrowroot starch

1 1/4 cups almond meal or almond flour, OR 1 1/4 C sorghum flour (increase
oil to 1/2 cup)
1/4 cup quinoa flakes or oats
2/3 cup chopped walnuts
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of cloves (or replace the cinnamon, nutmeg and cloves with1 tsp
apple pie spice)
1/2 teaspoon almond or vanilla extract
finely grated zest of an orange (optional)
1/4 cup agave nectar
1/3 cup oil


Recipe



Peel and slice apples thinly, and mix with cranberries, dried fruit, and agave. Mix spices and flour in a separate bowl, then combine with the apples. Pour into a greased 8X8 pan.

Mix dry ingredients thoroughly, then add in wet ingredients until the texture is crumbly. Scatter the topping over the fruit mixture. Put in the oven at 325 and bake for 30 minutes. Cover with foil and bake until the juices get all bubbly (generally, 40 minutes total).

Serve and enjoy!

As an added bonus, both the apple mixture and the topping can be made a day or two ahead and stored in sealed containers in the refrigerator.