Indigenous Foods Class Series: Maple Cranberry Apple Crisp with Puffed Wild Rice - Seward Community

Name: Indigenous Foods Class Series: Maple Cranberry Apple Crisp with Puffed Wild Rice - Seward Community
Ingredients: 3 lbs apples good for baking – peeled, cored, and sliced (Plums, peaches, berry/rhubarb also work in place); 1/2 Cup dried cranberries; 1 Cup apple cider; 2 Tablespoons salted butter; 2 tsp lemon juice; 1/4 tsp cinnamon; Pinch of salt; 2 tbsp all purpose flour (or gluten free flour if you prefer); 1/2 Cup All-purpose Flour (AP Whole wheat or GF flour can be substituted); 8 Tablespoons (1 stick) salted butter, softened; 1/2 Cup almond flour; 1/2 rolled oats; 1/2 Cup puffed wild rice; 3/4 Cup chopped pecans; 1/8 Teaspoon salt; 1/2 Teaspoon freshly ground “mexican” or Ceylon cinnamon; 1/2 Cup, plus a tablespoon Maple Syrup

seward.coop

Explore an Indigenous twist on apple crisp with maple and cranberries at Seward Community Co-op's class series. Learn to make this delicious dessert using apples, cranberries, and puffed wild rice.

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Ingredients

3 lbs apples good for baking – peeled, cored, and sliced (Plums, peaches, berry/rhubarb also work in place)
1/2 Cup dried cranberries
1 Cup apple cider
2 Tablespoons salted butter
2 tsp lemon juice
1/4 tsp cinnamon
Pinch of salt
2 tbsp all purpose flour (or gluten free flour if you prefer)
1/2 Cup All-purpose Flour (AP Whole wheat or GF flour can be substituted)
8 Tablespoons (1 stick) salted butter, softened
1/2 Cup almond flour
1/2 rolled oats
1/2 Cup puffed wild rice
3/4 Cup chopped pecans
1/8 Teaspoon salt
1/2 Teaspoon freshly ground “mexican” or Ceylon cinnamon
1/2 Cup, plus a tablespoon Maple Syrup