Baked Apple Scrounge (gluten free) with Cornmeal and OatsPosted by Dorothy Krupnick October 10, 2017
You need: Apples- A Little Sugar-Butter- Oats -Cornmeal What is a a scrounge? Its an old recipe that means getting any apples you can that fall from the trees or on the ground. Growing up, we had a couple of apples trees in the backyard and the eager birds always got to them first! We scrounged for apples. Heh most of us don’t have fruit trees. We can still scrounge for apples in the refrigerator bin, where they have seen better times but are worthy of baking into a scrounge.
Apples were brought to the colonists in the 1730’s. Only crab apples were found locally as wild apples in the 1600s. So we have the British to thank for bringing the seeds over to New England with honeybees to begin the first orchards!
Fresh apples have the following:
90-101 kcal per fresh medium apple or 1/2 of a large apple
25 grams of carbohydrate per apple
4 -5 grams of fiber per baked or unbaked apple with the peel
the peel contains most of the Vitamin C in the apple
Ursolic acid found in the peel baked or fresh , is a natural compound that can regulate cholesterol
I promised you tasty quick recipes to improve your health and still enjoy carbohydrates . This recipe is a baked apple treat with lower sugar, gluten free and packed with nutrients in the apple and peel even when baked.
4 -5 apples any kind (if they are Granny Smith please peel) otherwise left unpeeled and cored sliced crosswise
1/4 cup cornmeal
1/2 cup oatmeal
4 tablespoons of butter
6 teaspoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon vanilla extract
1/2 cup water or apple juice
1/4 cup of chopped walnuts (optional)
Preheat oven to 375 degrees. Core and slice apples and set aside. Mix the spices together with 3 teaspoons of the sugar and coat the apple slices. In another bowl mix together the cornmeal, oats, with the butter and the rest of the sugar and cut into the dough until it resembles a crumble.
Butter a 8x 8 inch square baking pan. Place sliced apples in the pan one layer at a time, and cover the top with the butter cornmeal mixture. Sprinkle the walnuts over the entire pan. Pour about 1/4 cup of juice or water along the rim of the pan . Cover with foil and bake for about 45 minutes until soft . Remove the foil and bake an additional 15 minutes until bubbly and slightly crisp on the top.
Makes 6 servings
Calories: 178 kcals per serving and 35 grams of CHO (a little over 2 cho exchanges for a diabetic diet)