Whole Baked Apple Crumble
Chef Robert Clark
How sweet it is! With this crumble, the apple is merely the beginning, and the healthy medley of figs, apricots, and walnuts provides both a flavourful accent and a final course boost of good taste.
2 Tbsp (30 mL) walnuts, chopped
2 Tbsp (30 mL) dried figs, chopped
2 Tbsp (30 mL) apricots, chopped
2 Tbsp (30 mL) raisins, chopped
2 Tbsp (30 mL) maple syrup
1/2 tsp (2 mL) allspice
6 Tbsp (90 mL) granola
1 Tbsp (15 mL) walnut oil
6 baking apples, core removed from the top
1/2 cup (125 mL) orange juice
Mix together all ingredients except apples and orange juice and set aside.
Using a melon baller (not an apple corer), and starting from the top of the apple, scoop out the core, leaving 1/4 in. (0.6 cm) at the bottom of the apple intact.
Place the apples in a casserole dish small enough for the apples to be touching each other. Stuff the apples with the filling and pour the orange juice over all.
Cover and bake at 350 F (180 C) for 1 hour.
Remove the lid and cook uncovered for 30 minutes or until the apples are soft and the tops crispy.
Serve warm with low-fat vanilla yogourt or fromage frais.
Serves 6.
source: "Something Nu for Fall", alive #299, September 2007
