Buckwheat Apple Crisp
A rustic fall dessert that revolutionizes the classic apple crisp by incorporating nutrient-dense buckwheat flour for an earthy, nutty dimension that perfectly complements sweet-tart apples. This healthier version delivers robust flavor while offering better nutritional value without excessive sugar.
Equipment
- 9x9 inch baking dish or 10-inch cast iron skillet
- Mixing Bowls
- Pastry cutter (optional)
Ingredients
Apple Filling
- 6 medium apples preferably a mix of Honeycrisp and Granny Smith
- 2 tablespoons fresh lemon juice
- 3 tablespoons pure maple syrup or honey for a different flavor profile
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon arrowroot powder or cornstarch
- 1 teaspoon vanilla extract
Buckwheat Crumble Topping
- 1 cup buckwheat flour or substitute with ¾ cup buckwheat and ¼ cup almond flour for a lighter texture
- 3/4 cup rolled oats use certified gluten-free if needed
- 1/2 cup chopped walnuts or pecans
- 1/3 cup coconut sugar or brown sugar
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/2 cup cold butter cubed (or coconut oil for dairy-free version)
- 2 tablespoons pure maple syrup
Instructions
- Preheat your oven to 350°F (175°C). Core and slice the apples into approximately ¼-inch slices—leaving the skin on. Place apple slices in a large bowl and toss with lemon juice to prevent browning.
- Combine maple syrup, cinnamon, nutmeg, arrowroot powder, and vanilla with your apple slices. Toss gently until every piece is evenly coated.
- Transfer your seasoned apple mixture to a 9x9 inch baking dish or a 10-inch cast-iron skillet. Arrange the apples evenly, including any juices from the bowl.
- In a medium bowl, whisk together the buckwheat flour, rolled oats, chopped nuts, coconut sugar, salt, and cinnamon. Add the cold cubed butter and use your fingertips or a pastry cutter to work it in until the mixture resembles coarse crumbs with pea-sized butter pieces still visible. Drizzle with maple syrup and toss lightly to incorporate.
- Sprinkle the buckwheat crumble topping evenly over the apple filling, making sure to cover the entire surface. Avoid pressing down on the topping.
- Bake for 40-45 minutes, until the topping is golden brown and the apple filling is bubbling around the edges.
- Allow your buckwheat apple crisp to cool for at least 15 minutes before serving to allow the filling to set and the flavors to meld.
Notes
- A mix of apple varieties creates more complex flavor. Use at least 30% tart apples for balanced sweetness.
- For lower sugar: Reduce maple syrup to 1 tablespoon in filling and increase cinnamon to 1.5 teaspoons.
- Dairy-free option: Substitute cold coconut oil or vegan butter for the butter.
- Store leftovers covered in the refrigerator for up to 4 days.
- Reheat individual portions in a 300°F oven for 10-15 minutes to restore the crispy topping.
- Freezes well for up to 3 months in an airtight container.
- For lower sugar: Reduce maple syrup to 1 tablespoon in filling and increase cinnamon to 1.5 teaspoons.
- Dairy-free option: Substitute cold coconut oil or vegan butter for the butter.
- Store leftovers covered in the refrigerator for up to 4 days.
- Reheat individual portions in a 300°F oven for 10-15 minutes to restore the crispy topping.
- Freezes well for up to 3 months in an airtight container.
Nutrition
Calories: 320kcalCarbohydrates: 42gProtein: 4gFat: 16gFiber: 7gSugar: 23gIron: 10mg
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