Fall is around the corner and my apple tree in the backyard is almost ready to raid, so I thought it was time to do a makeover on a popular American dessert—apple crisp.
The first thing I did was add some berries, which add color and flavor along with an arsenal of phytochemicals. The second change I made was to not peel the apples because the majority of the helpful phytochemicals are located in the apple peel. I used half whole wheat flour in the crumb mixture and kept the walnuts in there
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