It seems like we get a lot of apples in our produce box each week. I love to dice them up and put them in our morning oatmeal, but we're still not getting through them fast enough. So, I'm making this delicious, low-glycemic apple custard crumble. My recipe is adapted from Low Glycemic Meals in Minutes, which I highly recommend if you are following a low-glycemic or anti-inflammatory lifestyle.
Apple Custard Crumble
8 cups (about 8 apples) peeled, cored and sliced
2 Tbs whole wheat flour
1 tsp cinnamon
1 cup milk
1/4 cup brown rice syrup (you can use regular sugar or a smaller amount of stevia if desired)
1 tsp vanilla
grated rind from one lemon
2/3 cup rolled oats (not instant)
1/2 cup coconut sugar or brown sugar
1/4 cup whole wheat flour
2 tsp cinnamon
3 Tbs butter
Preheat oven to 350 degrees F. Grease a 9" square or 10" round baking dish. Layer apple sliced in dish, pressing to flatten. In bowl, mix flour and cinnamon. Whisk in eggs until frothy. Whisk in milk, rice syrup, vanilla and lemon rind. Pour over apples. Prepare crumble topping by mixing all ingredients together, working the butter through w/clean hands until crumbly. Sprinkle over apple mixture. Bake about 50 mins or until apples are tender, custard is thickened and topping is golden. Serve warm or cold.