End of Season . . . Strawberry Salad to Apple Crisp

Submitted by: Ruth Mooney

This week I had an opportunity to take advantage of the exit of summer with a strawberry salad. Greens, goat cheese, pecans and strawberries….dressing optional?  Splash a little Extra Virgin Olive Oil and a Fig infused vinegar mix and you have a tasty meal in a flash!

But secondly, I enjoyed a new recipe from CLEAN FOOD, to carry in the fall season. Here is a little description.

You only need 12 apples to feed a crowd on this new, health version of apple crisp.

The key ingredient is something that you might not have in your cupboard, but that you will want to purchase:  Brown Rice Flour.


  • 12 apples (peeled, cored, sliced)
  • 1/4 C Maple syrup
  • 2 teaspoons ground cinnamon
  • 1/3 dried currants or unsweetened cranberries (is what I used)
  • 1 TB Brown rice flour


  • 2 C Organic rolled oats
  • 1 C Brown rice flour
  • 1/2 C chopped walnuts or pecans
  • 1 TB ground cinnamon
  • 1/2 C Maple syrup
  • 1/2 C Canola oil, I substituted coconut oil

Filling preparation:  Place apples in a large bowl, and fold in the syrup, cinnamon and cranberries.   Sprinkle on flour and fold.  Spread mixture into a 9×12 casserole or 2 smaller casserole dishes.

Topping Preparation:  Combine oats, flour, nuts and cinnamon.  Whisk (in a separate bowl) syrup and oil, then add it to the dry ingredients (it will be crumbly)

Spread the mixture over top your apples.   Bake at 350 for about 30-40 minutes.  You want it bubbly and sweet in the filling and crispy golden for the topping.

It serves 8-10 people…so good and healthy enough for breakfast!