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Apple Crisp

Yields1 Serving
 6 apples
  cup pecans
 1 cup rolled oats
 sesame oil
 pinch of sea salt
 ½ cup spring water
 2 tbsp arrowroot flour
 ½ cup rice syrup
 ¼ cup barley malt
1

Peel, core, and slice apples. Roast pecans and rolled oats separately in skillet.

2

Lightly sautee the sliced apples in sesame oil with a pinch of sea salt. Put in baking dish.

3

Mix arrowroot flour in water and pour over ingredients.

4

Mix rice syrup and barley malt with rolled oats and pecans. Sprinkle over apples.

5

Bake 20 to 25 minutes in preheated 375-degree oven. Remove cover for last 5 minutes to make top crispier.

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Ingredients

 6 apples
  cup pecans
 1 cup rolled oats
 sesame oil
 pinch of sea salt
 ½ cup spring water
 2 tbsp arrowroot flour
 ½ cup rice syrup
 ¼ cup barley malt

Directions

1

Peel, core, and slice apples. Roast pecans and rolled oats separately in skillet.

2

Lightly sautee the sliced apples in sesame oil with a pinch of sea salt. Put in baking dish.

3

Mix arrowroot flour in water and pour over ingredients.

4

Mix rice syrup and barley malt with rolled oats and pecans. Sprinkle over apples.

5

Bake 20 to 25 minutes in preheated 375-degree oven. Remove cover for last 5 minutes to make top crispier.

Apple Crisp
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