The morning after Thanksgiving, the Midwestern Gentleman woke up and said sleepily, “I think I’d like some oatmeal for breakfast this morning.”
“O.k.,” I answered, nonchalantly, “Enjoy your oatmeal. I’m going to have some leftover apple rosemary crisp.”
The Gent’s eyes widened, as he exclaimed, “What? You mean apple rosemary crisp is a healthy breakfast?!”
And indeed it is — a healthy breakfast, snack, or dessert, however you choose to enjoy it. Filled with lightly-sweetened fruit, crunchy nuts, toasty gluten-free oats, and the bright, resiny accent of rosemary, this dish pleases the palate while nourishing the body, as all good food should.
Apple Rosemary Crisp
For the filling:
4 large, sweet apples (such as Ambrosia, Pink Lady, or Honeycrisp), peeled and sliced
1 Tbsp fruity balsamic vinegar (I used a fig balsamic)
1 Tbsp raw agave nectar
1 Tbsp tapioca starch
1 Tbsp fresh rosemary, minced
For the topping:
1/2 cup quinoa flour
3/4 cup gluten-free rolled oats
1/2 cup almonds and/or pecans, slivered or sliced
pinch salt
1 Tbsp raw agave nectar
3 Tbsp coconut oil, chilled
Preheat oven to 350 F.
Toss the peeled, sliced apples with the other filling ingredients in a medium-sized bowl until well combined, and then pour into a greased baking dish (I used a 1-and-3/4 quart stoneware baking dish, but I think an 8 x 8″ baking pan would work just as well).
Toss together the dry topping ingredients with the agave nectar in the same bowl you used for the apples (why dirty up more dishes than you need to?) Using two butter knives, cut the solid coconut oil into the mixture until it starts to clump and look crumbly. Pour the topping evenly over the apples in the baking dish.
Bake for 35 to 45 minutes, until the topping turns a deep golden brown, and the apple filling is bubbly. Serves 4 to 6.
