Apple Crisp with Fresh Milled Flour
Apple crisp with fresh milled flour combines tender baked apples, maple syrup, sprouted oats, and a crisp buttery topping. Simple to make, freezer-friendly, and great for feeding a crowd.
Servings 8 servings
Ingredients
Filling
- 8 medium peeled apples cut into 1-inch chunks that are ¼ - ½ “ thick
- ½ cup maple syrup
- ¼ cup fresh milled flour
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Topping
- 1 cup fresh milled flour ½ cup kamut, ½ cup hard white berries
- ¾ cup light brown sugar
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter cold and cubed
- 1 cup sprouted rolled oats
- vanilla ice cream for serving
Instructions
- Preheat oven to 350°F (177°C).
- Mix all of the filling ingredients together in the baking dish.
- Whisk the flour, brown sugar, and cinnamon together in a medium bowl. Cut in the butter using a pastry cutter or fork until the mixture becomes crumbly. It doesn’t have to be smooth.
- Stir in the oats. Sprinkle over filling.
- Bake for 45 minutes, until the topping turns golden brown and the fruit juices start bubbling at the edges. Remove from the oven and let it cool on a wire rack for at least 5 minutes. Serve warm, room temperature, or cold, with (optional) vanilla ice cream.
- Cover leftovers and store in the refrigerator for up to 5 days.
Notes
Make Ahead & Freezing Instructions:
This crisp can be assembled the day before and baked when you’re ready to serve. Prepare the recipe through step 3, then cover and refrigerate for up to 24 hours before baking. Once baked and cooled, the crisp also freezes well for up to 3 months. Thaw overnight in the refrigerator, then reheat, covered, in a 350°F oven for about 30 minutes, or until warmed through.
This crisp can be assembled the day before and baked when you’re ready to serve. Prepare the recipe through step 3, then cover and refrigerate for up to 24 hours before baking. Once baked and cooled, the crisp also freezes well for up to 3 months. Thaw overnight in the refrigerator, then reheat, covered, in a 350°F oven for about 30 minutes, or until warmed through.
Nutrition
Calories: 442kcal | Carbohydrates: 81g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 85mg | Potassium: 332mg | Fiber: 6g | Sugar: 51g | Vitamin A: 454IU | Vitamin C: 8mg | Calcium: 67mg | Iron: 2mg