Spiced Apple Crisp with Quinoa Flakes & Pumpkin Seeds
Apple crisp may not be exactly a spring dessert, however, the spring here is quite cold anyway. And besides, who would say no to such a guilt free deliciousness? Honestly, I could eat it anytime! You know me, I always try to make my desserts as healthy as possible and this one is no different and super easy to make.
Also, there is so many types of apples on the market now and they have very good deals too. Speaking of apples, my favorite are Ambrosia, but I wouldn’t use those for baking. In my opinion, that would be waste, because I love them raw. Oh and they were just what I needed for the photoshoot! Yes, they are absolutely perfect and delicious. Here in Canada they grow in BC, therefore the are probably blossoming already. Unfortunately the trees in Ontario having just tiny green buds. I can’t wait to see everything covered with flowers.
Oh, but you are probably wondering what kind of apples I used for the crisp, lol. Well, I am actually not quite sure because I ordered delivery online and of course I checked Ambrosia, but they brought some other kind, because they were out. A week later I went to supermarket and I bought my favorites, so I had to come up with solution for the other ones. I think the were Gala apples and they are really good for this recipe. But you can use any type of apples you wish.
Anyway, I would also like to mention the vegan ice cream I just discovered. I was looking for vanilla flavor, but there weren’t too many choices actually. I don’t buy ice cream often, because I make my own, but I needed one quickly for this photoshoot. They are many brands online, but not all of them are available in our supermarkets. Obviously, I wanted to get a brand I am familiar with, but non of them were just plain vanilla.
And then I saw a new brand, well at least new one for me, Nada Moo. I mean it’s incredible, how fast the vegan products are flooding the market!!! It truly makes my heart sing especially during these difficult times. But I must not forget to share with you how delicious and smooth this ice cream was. I mean describing in words is not enough and the photo may help, but there is nothing like having a spoonful melting in your mouth. Yum!
One more thing I forgot to mention, which is the crisp itself. It is actauly very much like granola and related to my recent recipes just to name a few Superfood Easter tarts, Berry Parfait & Vanilla Custard Mini Parfaits. I guess I am little bit obsessed with this yummy and highly nutrient granola, because it is so versatile. I am sure I will make more recipes with it and you may try to create some of your own. And if you have any ideas or questions please let me know. Thank you for visiting and stay safe.
SPRING APPLE CRISP
- Baking pan or casserole dish 9 X 13 inch, food processor
- 4 large or 8 small apples 6 cups when sliced
- 1 tsp apple pie spice homemade or store bought
- 1/3 cup Maple syrup
- 1 tbsp Arrow root powder or corn starch
- Juice from ½ lemon
- Pinch of Himalayan pink salt
- 1 cup quinoa flakes
- 1 ½ cups almond meal
- ¾ cups Maple syrup
- ¼ cup unrefined coconut oil melted above the steam in double boiler
- ¼ cup pumpkin seeds
- ½ tsp cinnamon
- Pinch of Himalayan pink salt
- Peel and cut the apples into quarters and remove the core.
- You may slice them in a food processor or with knife into thin slices.
- When ready, transfer into a bowl and mix well with all the filling ingredients.
- Spread the mixture evenly into a casserole dish and set aside.
- FOR THE CRISP
- Preheat the oven to 375F, 190C°.
- Mix all the ingredients thoroughly and apply evenly on top of the apple filling.
- Bake for 40 to 50 minutes.
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