Sunday, July 13, 2014

Honey Apple Crisp with Homemade Whipped Cream

Honey Apple Crisp


4 cups organic peeled, cored, sliced apples (Golden Delicious, Jonathan, Granny Smith)
1/4 cup firmly packed coconut palm sugar
1 tablespoon fresh organic lemon juice
1 tsp vanilla extract
1/2 cup raw honey
1/4 cup organic butter (1/2 stick)
1/2 cup organic all-purpose flour, sifted
1/4 teaspoon Ceylon cinnamon
1/4 teaspoon sea salt
1/2 cup organic pecans, chopped


1. Preheat oven to 375°F, and butter a 1-1/2 quart baking dish.
2. In a medium bowl, combine the apples, lemon juice, vanilla extract and honey. Toss to coat apple slices, and pour into baking dish.
3. In a small bowl, cut the butter into the 1/4 cup coconut palm sugar and flour until mixture resembles coarse crumbs. Stir in cinnamon and salt. Sprinkle mixture over apples, and top with pecans.
4. Bake in preheated 375°F oven for 30 to 40 minutes, until bubbly and brown on top. Serve warm with whipped cream on top.  (Recipe to follow)

Homemade Whipped Cream

2 cups Organic heavy whipping cream, cold  (I used Organic Valley)
2 tablespoons coconut palm sugar
1 teaspoon vanilla extract

Place all ingredients into your blender or Magic Bullet and secure lid.  Turn on until soft peaks form. Do not over mix. Serve within two hours.

Chilled cream whips better than warm cream, at times if not chilled properly the cream may not whip. Also it renders a deeper taste. Normal creams consist of 30 percent of milk fat but heavy cream on the other hand consist of 36 percent fat. The fatty milk product ensures the production of cream, if whipped more than the required time the cream may turn into butter.

Intuitively Yours,
Laurel x0x0

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