Apple Crumble & Cashew Maple Drizzle
Like bananas, I have a habit of buying way too many thinking that I will munch on them sporadically. For the most part, I do pretty well, trying to keep the doctor away. But for some reason, perhaps working too much has taken a toll on my ability to deplete my stash. So I have WAY too many apples.
When all else fails, bake. Then perhaps you can say, with a grin, how do you like them apples? Not like “dem apples” but close enough.
Why should you eat apples anyway? Aside from the biblical reminder that apple eating is naughty and responsible for the fall of humanity and the expulsion from the garden of heavenly delights, this seductive little number is very high in fiber, rich in antioxidants and vitamin C, and may help prevent you from going senile as you prune into your golden years. Don’t be lame, eat the skin, but avoid the seeds. They are slightly poisonous, not enough to make a dent in humans, but birds shy away.
So buy them apples, and if you don’t eat them quickly, bake them. Like this.
- 3 cups of cereal, cookies, graham crackers, whatever you have on hand
- 1/3 cup of canola oil
- 3 tablespoons of non-dairy milk
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
Crumble the cereal or whatever in a food processor and shimmy until it becomes a rough mixture (not a fine powder). Toss in the rest of the ingredients and combine with your hands. It’s fun to get dirty. Press into a 9×13 pan.
- 3 pounds apples (I like sweet ones) cut in half, cored and sliced thinly (not peeled)
- 1/3 cup sugar
- 3 tablespoons whole wheat pastry flour
- 1 tablespoons canola oil
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
If you still have your food processor out, use the slicing disk to get the slices even. This will ensure the thing, whatever we want to call it, bakes evenly and comes out pretty. Mix everything throughly in a bowl, and pack into the baking dish above the crumb crust.
- 1/2 cup whole wheat pastry flour
- 3 tablespoons sugar
- 2 tablespoons canola oil
- dash of ginger and cinnamon
Mix throughly and crumb on top of the apples. Bake at 350 for 1 hour. When almost done, prepare the cashew drizzle.
Cashew Butter Maple Drizzle
- 2/3 cup of cashew butter
- 1/4 cup maple syrup
- 1/2 cup of brown rice syrup
Mix all in a pot and heat for about 3 minutes to soften. You may have to add for rice syrup to get the right drizzling consistency.
Apply all over the dish and let cool prior to serving.