Featured Recipe
Plum Apple Flax Crisp
By Kate
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A baked dessert combining tart plums and sweet apples, topped with a crunchy flax seed and oat crumble. Uses ground flax seeds instead of whole, with maple syrup replacing some sugar. Cinnamon switched for cloves, and almond flour in place of regular flour. Preparation includes mixing fruit with starch and sweetener, then layering with the crisp before baking. Oven heated to 185°C for about 45 minutes until golden and bubbling. Served warm, perfect with plain yogurt or vanilla ice cream. Recipe adjusted quantities to reduce sugar and fat slightly, with a slight change in baking time.
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Prep:
20 min
Cook:
45 min
Total:
65 min
Serves:
8 servings
dessert
baking
fruit
Introduction
Fruit and crunch. Sweet, tart cubes of plums mingling with apples, stripped bare of skins. Flax seeds ground fine, lending texture and a nutty undertone, not the usual whole crunch. Maple syrup drizzled for depth, swapping some sugar weight. Spices swapped from cinnamon to cloves for a warmer tone, half-nutmeg staying. Oats and almond flour make the crispy top, less dense than plain flour. Baked just long enough to bubble and brown, no soggy middles here. Served warmed, cold dollop of yogurt or ice cream optional but welcome. A riff on a classic crunch, tweaked and timed just right. Prepare and forget, smell draws you back. Rustic. Simple. Comfort by the slice.
Ingredients
Crisp
- 45 ml (3 tbsp) ground flax seeds
- 100 ml (7 tbsp) brown sugar
- 100 ml (7 tbsp) unsalted butter, softened
- 100 ml (7 tbsp) almond flour
- 225 ml (1 cup) quick-cooking oats
- 1 ml (1/4 tsp) ground cloves
- 1 ml (1/4 tsp) ground nutmeg
- 30 ml (2 tbsp) maple syrup
- 15 ml (1 tbsp) cornstarch
- 700 ml (2 3/4 cups) pitted plums, chopped
- 700 ml (2 3/4 cups) peeled Cortland apples, chopped
Filling
About the ingredients
Grinding flax seeds releases oils and flavor, better than tossing whole. Using almond flour reduces gluten, making the crisp lighter and adding subtle nuttiness. Maple syrup lowers the refined sugar load and adds moisture, replace part of the sugar with it but keep some for caramelization. Cloves add a spicy warmth that shifts from cinnamon’s familiar sweetness. Quick oats bind well but keep top crunchy. Fruits should be firm; Cortland apples work well for holding shape, plums sweet-tart and juicy. Cornstarch thickens the filling, helps avoid runny fruit juice. Balance between dry and wet crucial for topping not to go mushy.
Method
Steps
- 1. Set oven rack to middle position. Preheat oven to 185°C (365°F).
- 2. Grind flax seeds finely using a seed or coffee grinder.
- 3. In a bowl, mix ground flax with brown sugar, butter, almond flour, oats, ground cloves, nutmeg, and maple syrup until crumbly but combined. Set aside.
- 4. In another bowl, toss plums and apples with cornstarch and a small pinch of sugar if desired.
- 5. Transfer fruit mixture to a 28 x 18 cm baking dish, spreading evenly.
- 6. Spoon the crisp topping over fruit, breaking up clumps but leaving uneven.
- 7. Bake uncovered for 45 minutes or until bubbling and golden on top.
- 8. Remove from oven and let cool 10 minutes before serving.
- 9. Serve warm with plain yogurt or vanilla ice cream.
Technique Tips
Start by setting the oven temperature reliably and positioning the rack centrally to ensure even baking. Grinding flax seeds fresh just before mixing preserves oils and aroma. Combine crisp ingredients until crumbly; avoid over-mixing, keep some texture. Fruit cut into uniform cubes for even cooking. Toss with cornstarch thoroughly to prevent clumping. Spoon fruit first, ensuring even layer then distribute crisp topping unevenly to create textured finish post-baking. Baking time is approximate; watch for bubbling juices and golden brown top. Let rest slightly to firm up before serving; warm, not hot. Complement with cold yogurt or ice cream to balance warm spices and tartness. Storage: cool completely and refrigerate, crisp best within two days.
Chef's Notes
- 💡 When grinding flax seeds, do it fresh. Use a coffee grinder. This maximizes flavor and nutrition. Whole seeds lose oils. Grind to fine powder. Use immediately for best results. Keep a small batch in the fridge for freshness. Only grind what you need if possible.
- 💡 Mix the crisp ingredients carefully. Don’t overmix. The texture is key. Want it crumbly, not paste-like. Clumpy bits are good. They create crunchy tops while baking. Use softened butter to blend well. This is to ensure a good texture in the final bake.
- 💡 For the fruit mixture, use firmer fruits. Cortland apples hold shape. Important for baking. Toss with cornstarch. This thickens the juices. Helps avoid a soggy mixture. Do it until well coated. Use a big bowl to mix. Space prevents clumping. Spread evenly in the dish.
- 💡 Keep an eye on baking time. Ovens vary, watch for browning. Top should be golden brown. Juices must be bubbling. Let it rest after baking. Cooling helps set filling. Optimal to serve warm, but not hot. Pairs well with yogurt or ice cream.
- 💡 Storage is essential. Cool completely before refrigerating. Best consumed within two days. Crisp loses texture after this. Reheat in oven for 10 minutes. Restore some crunchiness. If rewarming in a microwave, drizzle a little water on top.
Kitchen Wisdom
Can I substitute other fruits?
Yes, try peaches or cherries. Adjust sugar level too. Fruits can shift flavors.
What if I don't like cloves?
Switch with ginger or allspice instead. Each adds unique flavor but might change the profile.
My crisp is soggy, what happened?
Likely too much juice. Ensure all fruit well coated. Use enough cornstarch to thicken. Or underbaked, watch baking closely.
How long can leftovers stay good?
They are best within two days in fridge. Cool fully first. Can reheat but keep an eye for texture loss.
