Crunchy Buckwheat Apple Crisp with Cranberries by Martin Sorge – Janie's Mill

Name: Crunchy Buckwheat Apple Crisp with Cranberries by Martin Sorge – Janie's Mill
Ingredients: 100 g gluten-free rolled oats or Janie's Mill Flaked Oats; 50 g Janie's Mill Hulled Buckwheat Groats; or 50 g more rolled oats; 50 g Janie's Mill Buckwheat Flour; 60 g finely chopped nuts (hazelnuts, almonds, walnuts) or seeds (pepitas or sunflower seeds); 30 g unsweetened dried coconut; 1/4 teaspoon fine sea salt; 45 g olive oil; 80 g maple syrup; 1 teaspoon vanilla extract; 4-6 large apples (use apples that are firm, tart, and tasty); Juice of 1/2 medium lemon (about 1 Tablespoon); 8-10 ounces fresh or frozen cranberries (don’t thaw if using frozen); 2 Tablespoons cornstarch; 1 hefty teaspoon ground ginger; 2 teaspoons olive oil, for the baking dish

www.janiesmill.com

Martin is a terrific baker and the winner of a recent season of The Great American Baking Show. He bought his first bag of Janie’s Mill flour in 2019, and has baked with it ever since. Of this...

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Ingredients

100 g gluten-free rolled oats or Janie's Mill Flaked Oats
50 g Janie's Mill Hulled Buckwheat Groats
or 50 g more rolled oats
50 g Janie's Mill Buckwheat Flour
60 g finely chopped nuts (hazelnuts, almonds, walnuts) or seeds (pepitas or sunflower seeds)
30 g unsweetened dried coconut
1/4 teaspoon fine sea salt
45 g olive oil
80 g maple syrup
1 teaspoon vanilla extract
4-6 large apples (use apples that are firm, tart, and tasty)
Juice of 1/2 medium lemon (about 1 Tablespoon)
8-10 ounces fresh or frozen cranberries (don’t thaw if using frozen)
2 Tablespoons cornstarch
1 hefty teaspoon ground ginger
2 teaspoons olive oil, for the baking dish