Country Kitchen Copy-Cat | Winning Apple Crisp | Food Is Medicine Series

Making apple crisp is one of those things that I don't always think of, but when I do, I'm glad I did. This recipe has zero sugar and is 100% Yah's real food! Delicious & nutritious.

Healthy Copycat Winning Apple Crisp | Country Kitchen

Not only does this recipe incorporate the medicinal and vitamin benefits of fresh milled flour, it is also the perfect crumble recipe to replace a pie crust!

Country Kitchen Copy-Cat Winning Apple Crisp

Ingredients

Crumble

• 1 1/4 cup fresh ground whole wheat flour

• 3/4 cup rolled oats

• 3/4 cup maple syrup

• 1 teaspoon ground cinnamon

• 1/2 cup butter, softened

Filling

• 3/4 cup maple syrup

• 1/4 cup fresh ground whole wheat flour

• 1 teaspoon sea salt

• 1 cup water

• 1 teaspoon vanilla extract

• 4 cups chopped/peeled apples

Directions

1. Preheat oven to 350 degrees.

2. In a large bowl, combine the whole wheat flour, rolled oats, maple syrup and ground cinnamon.

3. Cut in butter until crumbly.

4. Use half the crumble mixture in the bottom of a pie pan, or something similarly sized. Press the mixture into the bottom of the pan.

5. In a large saucepan, add filling ingredients, maple syrup, fresh ground whole wheat flour, sea salt, water & vanilla extract.

6. Bring to a boil and stir 2 minutes or until thick.

7. Add apples to the pot and stir well, coating the apples with the sauce.

8. Once coated, pour apples and sauce onto the prepared pie pan.

9. Sprinkle the remaining crumble mixture over the top of the apple mixture.

10. Bake for 60-65 minutes or until apples are soft.

11. Serve warm with fresh made maple syrup whipped cream, if desired.

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Tips

Before dumping all the ingredients for the sauce into the pan on the heat, very slowly stir in the whole wheat flour with the water. This will insure that no lumps of dough will form in the sauce.

You may want to put a cookie sheet with some aluminum foil or parchment paper under the crumble while it's cooking. The sauces can sometimes bubble over and it is easier to clean off a pan than the oven bottom.

You may want to add a bit more maple syrup when eating instead of ice cream or fresh whipped cream.

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And... if you're wondering why I go the extra step of grinding my own wheat... Well, it's a story that took two years in the making, but I'll sum it up by saying this: Bread of Life is a real thing... and flour of death is too!

But don't take my word for it! Sue Becker at Bread Beckers is a food biologist, and she did all the research on what happened to our flour... and let me tell ya... it'll blow your mind!

I used her presentation and a few other videos to create the videomentary, "There's Something About This Bread". It's crazy how far we've come from what real Bread of Life is.

Here's a trailer for the video that gives a very small synopsis of why bread is so bad for us today:

Subscribe for more articles, recipes and information on grinding your own wheat, and eating your own food, from field to table. If you have any questions or comments, please feel free to ask. Please forward to anyone you believe would be interested in trying this recipe.

Until next time, keep on providing life for your family, one meal at a time.

Angela Hope,

Bread of Life Bakery & Blog

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