After a few days of being rather elaborate with spices, I thought I’d use individual spice flavour to give them each their own focus. In something like Indian curries, the complexity of different spice mixes harmonize to yield a flavour that is unique to that blend. Looking at a given spice individually requires the right volume and the right ingredients to compliment it accordingly. A simple vehicle to show the power of a spice’s flavour potential is apple crisp. I decided to make maple the predominant sweetener since its deep earthiness helps carry any spice flavour you can add to it. I start with the basic cinnamon, but any number of spices could give you a unique flavour profile. Feel free to try ground cardamom, fennel seed, nutmeg, allspice, cloves or even a small amount of black pepper or cayenne, along with the cinnamon or on their own.
MAPLE APPLE CRISP
For the Apple Base:
4 cups Walker’s Own Produce apples, cored, chopped into 2cm/1″ pieces
1/2 cup amber maple syrup
2 tsp cinnamon (feel free to reduce cinnamon to 1-1/2 tsp and add 1/2 tsp of any of the above recommended spices)
1/4 cup Gold Forest Grains spelt flour
Preheat oven to 180C/350F.
In a medium bowl, combine the apples, maple syrup, and cinnamon. Sprinkle with the spelt flour, work it in with your fingers and transfer to a parchment-lined baking pan (roughly 24cm/8″ x 24 cm/8″ in size) or to four individual deep dish pie pans (about 10cm/4″ diameter).
For the Maple-Oat Crisp Topping:
3/4 cup Gold Forest Grains spelt flour
1/2 cup Gold Forest Grains regular oats
1 tsp cinnamon
1/4 cup amber maple syrup
2 Tbsp dark brown sugar
1/2 cup softened butter
In a medium bowl, combine the spelt flour, oats and cinnamon. Add the softened butter in small pieces.
Add the brown sugar and maple syrup and crumble the mixture together until uniformly combined.
Crumble this mixture over the apple base.
Bake on the middle rack in the preheated oven for 25 minutes or until deeply golden. Serves 4.