Flavors at Home: An Apple Crisp Bends the Recipe and Health Rules


In gentle of the shelter-in-place order, many people have resorted to cooking at dwelling, revisiting outdated recipes and getting inventive with our pantries. As a substitute of our ordinary Flavors Price Discovering column with suggestions from eating places, KQED staffers are sharing the meals they’ve been making at dwelling to search out some consolation and grounding throughout unsure instances.

The fantastic thing about a recipe is knowing when and the place you may break it. Recipes, as useful as they’re, aren’t guidelines however pointers—steps so that you don’t lose your manner. It’s as much as you to comply with or stray from them. The place are the swaps? What may be added? The trick is understanding when and the way to do this with out the potential of ruining no matter meals you’re making. That is a lot simpler to do with cooking than with baking, nevertheless it has by no means stopped me from making an attempt, typically with nice successes and typically with abysmal failures.

An apple crisp was my newest foray into recipe dalliance. With an ever-present candy tooth and a sudden urge to eat a little bit bit more healthy, I settled on cleansing out the pantry with an oat apple crisp that was candy, a little bit salty and had the sensation of being a greater choice than cake (even when it wasn’t). I went trying to find a recipe that will be much less fatty and sugar-rich, use substances I already had readily available and wasn’t fussy.

One recipe was tremendous wholesome, however I did not have half of the substances. One other was easy, however did not use oats. One more used raisins and was manner too fussy (I haven’t got time or endurance to make pastry dough, thanks).

After trying via a minimum of a dozen apple crisp variations, I took this one from The Clear Consuming Couple and ran with it. However, maybe in defiance, I did not peel the apples, added a little bit butter as a substitute of coconut oil and seasoned the apples with nutmeg, allspice and a little bit chili. For the crisp topping, I swapped pecans for blended nuts I had readily available, used ghee as a substitute of coconut oil and added smoked maple syrup and a little bit jaggery for the topping.


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