Almond Pulp Apple Crisp

Growing up a common winter treat was cooked apples. My mother would add a touch a brown sugar, lemon juice and cinnamon and I would watch the apples bubble in the oven and waited for the timer to go off. A scoop of vanilla ice cream and I would gobble it all up with delight.

Fast forward, many years later, it is still a very cherished dessert, but now with a different approach. Fruit crisps in general have become one of my favourite ways to use up old fruit that would otherwise go bad. The added texture of the flour/oat mixture is a lovely combination with the baked fruit.

Adding Nut Pulp

If you tend to make your own nut milk, you will end up with nut pulp. A great way to avoid wasting food is to utilize the pulp in different baked goods. In our home, we enjoy making our own almond milk and rather than composting the pulp, an easy and quick way to use it is in a fruit crisp. The pulp can stay refrigerated for the week, so don’t think it has to be done right away. The pulp adds a lovely nutty flavour to the top without taking away from the delicious cooked fruit.

No Almond Pulp? No worries…

I don’t always make this dessert with nut pulp, so it is easily adaptable. Add an extra 1/2 cup of flour and 1/2 cup of rolled oats to substitute the 1 cup of almond pulp, as well as an extra 2 tbsp of coconut oil and you’ve got a great treat!

My favourite way to enjoy it is with a scoop of vanilla ice cream or Greek yogurt and a drizzle of local honey.