Saturday, April 4, 2009
Apple-Blackberry Pie with Crumble Topping
As I run, the fragrance of jasmine and honeysuckle fill the air reminding me that Spring is here and fruit is in abundance. A perfect time for baking!
1/2 c. almonds, roasted
1 cup unbleached all purpose flour
pinch of sea salt
1/3 cup canola oil
1/3 cup maple syrup
DIRECTIONS FOR CRUST:
Preheat oven for 350 degrees. Mix dry ingredients in bowl and wet in another. Bake at 350 for 7-10 minutes.
APPLE-BLACKBERRY PIE FILLING
2 lbs. apples, peeled cored and sliced
1 lb. blackerries
1 Tbsp. fresh lemon juice
1/2 cup-1 cup organic brown sugar
2 Tbsp. arrowroot powder
2 tsp. cinnamon
1/2 tsp. mace
1/2 tsp. nutmeg
1/2 tsp. sea salt
DIRECTIONS FOR FILLING:
In a bowl, toss the apples together with the lemon juice, half the sweetener, the spices and salt. Fold in the blackberries.
In a small bowl, mix together all the other ingredients and allow to stand for 10 minutes. If using the smaller amount of sugar, taste and adjust. Pile the mix into the prepared crust, then add crumble topping atop filling.
1 1/2 cups unbleached all purpose flour
3/4 cup maple sugar
1 1/4 cups walnuts, roasted and chopped
1 Tbsp. cinnamon
1/2 tsp. nutmeg
1 1/4 tsp. mace
1/4 tsp sea salt
1/3 -1/2 cup canola oil
1 Tbsp. vanilla extract
DIRECTIONS FOR CRUMBLE TOPPING:
In a medium bowl, combine flour, maple sugar, nuts and spices. Drizzle the oil into the ingredients, mixing until uneven crumbs form. Pat this topping over apple-blackberry filling. Cover the pie with foil, bake at 400 degrees or until filling begins to bubble at edges. Reduce heat to 350 degrees, remove foil and continue baking until streusal is golden brown and juice is bubbling. Cool 45 minutes before serving.