Serves 4 to 6.
Note: This savory crisp is great with pork, sausages, chicken and lamb. Serve with a wild rice pilaf for a light fall meal. We leave the peels on the apples, for color, texture and flavor. From Beth Dooley.
• 2 1/2 to 3 lb. tart, hard apples, cored and cut into 1-in. pieces
• 2 tbsp. chopped fresh rosemary
• 1/4 tsp. grated nutmeg
• 1 tsp. maple syrup
• Generous pinch coarse salt
• Generous pinch freshly ground black pepper
• 1 c. chopped walnuts
• 1 tbsp. melted unsalted butter
Directions
Preheat the oven to 350 degrees. In a large bowl, toss the apples with the rosemary, nutmeg, maple syrup, salt and pepper.
Scatter the walnuts over the apples, then drizzle the butter over all. Place the crisp on a sheet pan and bake until the apples are tender and the walnuts are toasty, about 30 to 40 minutes.
Nutrition information per each of 6 servings:
Calories240Fat15 gSodium60 mg
Carbohydrates27 gSaturated fat2 gAdded sugars1 g
Protein3 gCholesterol5 mgDietary fiber6 g
Exchanges per serving: 1 ½ fruit, ½ carb, 3 fat.
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