Apple Crisp

To start:  Butter 9x9 dish for a deeper crisp, or a larger pan for a more shallow crisp.  (It won't be enough stuff for a 9X13 pan, though.)   Preheat the oven to 350.

 For the "filling":

1 quart bottled apple slices bottled in apple juice
2 TB corn starch
dash of cinnamon
2 TB honey
apple juice as needed

Pour juice from the apple slices into a small saucepan.  Whisk in the cornstarch until lumps are gone.  Add honey and cinnamon and stir over medium heat until honey melts and mixture thickens.  If needed, whisk in more apple juice - I needed to thin my mixture a little because there wasn't much juice in the bottled slices.  Pour apple slices into the buttered dish and gently stir in the apple juice/cornstarch mixture.  Spread evenly around the pan.

For the topping:

about 3/4 cup spelt flour
3/4 cube of butter
a couple dashes of salt
1-2 TB evaporated cane juice
1/2-1 cup rolled oats

In a medium sized bowl, stir together the spelt and salt and sugar.  Slice in the butter with knives or a pastry cutter.  When the butter is evenly mixed in, stir in oats as desired.  Crumble topping over pie filling.


Bake until heated through, or if desired, until topping is browned and crunchy.