Fresh Milled Flour Apple Crisp
This apple crisp swaps store-bought flour for fresh milled flour, giving the topping a heartier texture and richer, nuttier flavor than the classic version. Tender spiced apples underneath, buttery crumble on top — comfort food made a little more nourishing.
Ingredients
Filling
- 8 small apples, peeled and diced
- 2 tsp lemon juice 11.3g
- 2 tbsp sugar 30g
- 1 tbsp fresh milled soft white wheat flour 7.6g You can substitute all-purpose flour at a 1:1 ratio.
- 1 tsp cinnamon 2.3g
Topping
- 1 cup brown sugar 242.5g
- 1 cup organic oats 97.5g
- 1 cup fresh milled soft white wheat flour 135g You can substitute all-purpose flour at a 1:1 ratio.
- 1/4 tsp salt 1g
- 1 cup butter, cold and cubed
Instructions
- Preheat oven to 350°F.
- Mill soft white wheat berries in an electric mill.
- Peel and dice eight small apples. I chose gala apples. If using large apples, prepare six apples. Pour lemon juice over apples and stir to prevent browning.
- If using a scale, weigh out the sugar, flour, and cinnamon required in the recipe. Simply use measuring cups if not using a kitchen scale. Add all ingredients to a stainless steel mixing bowl along with the apples and stir. Place in a greased 9 x 13 pan and set aside.
- For the topping, weigh out the brown sugar, oats, flour, and salt required if using a scale. If not, measure all ingredients into a stainless steel mixing bowl.
- Cut one cup of cold butter into cubes. Using a pastry blender, cut into the other topping ingredients until incorporated.
- Sprinkle topping all over the apple mixture in the 9 x 13 pan.
- Bake at 350°F for 45 minutes or until the edges are bubbling.
- When done, allow to cool on wire baking rack for 20 minutes.
- Serve warm with a scoop of vanilla ice cream.