alive logo

Whole Baked Apple Crumble


    Whole Baked Apple Crumble

    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


    Whole Baked Apple Crumble




    SEE MORE »
    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.