Dear readers — thank you. It’s been a joy to hear all your comments on our fair trade giveaway, and hear about your support for fair trade.
And just as much fun to hear your sweet comments on our cookbook. It was truly heartwarming to read through the comments over at Pinch of Yum, where Lindsay is giving away 3 of the cookbooks! Make sure to check out her Green Mango Cafe Cookbook Giveaway. (And, Lindsay was kind enough to contribute a few photos and recipe testing to the cookbook — just days before she left for the Phillipines, where she is currently teaching in an orphanage! Amazing? Yes.)
All that to say, we feel extraordinarily blessed to have readers like you — no joke. We wish we could talk to each one of you in person — thank you for reading, and ask you about what kind of recipes and posts you enjoy. But for now, we’ll just have to keep guessing :) And since we love healthy desserts, we’re hoping you enjoy them as well!
We based this recipe on this rhubarb crumble recipe that we loved eating this spring. We substituted apples for rhubarb and strawberries, but kept the fresh ginger, which adds a delicious twist. The recipe has no refined sugar – just honey, our favorite natural sweetener. And, it’s pretty easy to put together!
As the weather starts to become cooler (at least in our part of the world!), we’re loving this as a comforting dessert.
- 4 apples (about 4½ cups)
- 1 tablespoon minced fresh ginger
- ½ tablespoon balsamic vinegar
- ½ teaspoon cinnamon
- ⅓ cup honey
- ⅛ teaspoon kosher salt
- ¾ cup oats
- ¼ cup slivered almonds
- ⅓ cup whole wheat flour
- ⅛ teaspoon kosher salt
- ¼ cup honey
- 2 tablespoons butter, melted or very soft
- 4 small canning jars
- Preheat oven to 375°F.
- Peel, core, and slice the apples into small pieces. Peel the ginger; mince or grate 1 tablespoon. In a large saute pan, mix together apples, ginger, ½ teaspoon cinnamon, and a pinch of kosher salt. Stir in ½ tablespoon balsamic vinegar and ⅓ cup honey. Saute until softened, about 15 minutes.
- Meanwhile, in a medium bowl, combine ¾ cup oats, ¼ cup slivered almonds, ⅓ cup whole wheat flour, ⅛ teaspoon kosher salt, ¼ cup honey, 2 tablespoons softened butter.
- Divide the fruit mixture into 4 half-pint wide mouth canning jars or ramekins. Spread the crumble over each jar, pressing down on the crumbs to ensure that none are above the mouth of the jar.
- Place the jars on a baking sheet and bake 15 minutes until top is brown. Cool for 10 minutes and enjoy.