On Rosh Hashanah custom holds that we dip apples in honey and say a prayer for a sweet New Year. However, apples are also a nutritious and a popular treat to enjoy throughout the year in Israel and around the world.
An apple provides us with 80 calories and contains 10% of the recommended daily amount of dietary fiber, found primarily in its peel. Dietary fiber helps reduce cholesterol, improve digestion and curb our appetites.
Here’s a recipe for a healthy and delicious Apple Crisp that’s perfect for the holiday season. Thanks to cookbook author Phyllis Glazer.
6-8 servings (in small soufflé dishes)
¼ cup each: chopped walnuts, sunflower seeds, pumpkin seeds
¾ Granny Smith or Red Delicious apples, cored and thinly sliced
¼ cup dried cranberries
3 tablespoons honey
1½ tablespoons freshly squeezed lemon juice
1 tablespoon whole wheat, white or spelt flour
1/3 teaspoon cinnamon
1½ cups quick oatmeal
½-2/3 cup turbinado or demerara sugar
½ cup whole wheat flour
3.5 ounces (100g) butter, cut into cubes
4 tablespoons coconut oil (or soft butter)
2 tablespoons finely chopped candied ginger
1. Preheat oven to 350F (180C). Grease 8 small soufflé dishes with coconut oil.
2. Toast chopped nuts and seeds in a frying pan until lightly golden. Set aside.
3. Cut apple slices in half and place in a bowl. Mix in cranberries, honey, lemon juice, 1 tablespoon flour and cinnamon.
4. Topping: In a separate bowl mix sugar, flour and salt. Work in cubed butter to form crumbs. Pour in oil, nuts and seeds, and ginger. Mix well and use the mixture to coat apples.
5. Transfer to greased soufflé dishes and bake for 20-25 minutes until apples are tender and the top is golden brown.