I totally forgot just how divine the ginger apple butter I canned this fall is! It’s great and this recipe is a lovely way to use a pint of a golden rich deep apple spread to infuse oat crumble with fall goodness. After spreading apple butter on the crust of this dessert i liked the spoon and swooned, I think it’s time to bust open a jar for toast topping!
I used the same crumble crust recipe as I used for the fabulous balsamic fig dessert I made a couple weeks back, but this time I added slivers of dried apple chips to the topping for a double hit of apple preserve. I also kicked up the cinnamon warmth and the results were perfect, this dish was my contribution to a permaculture pot luck, and my sweetie dashed around all night soaking up the glowing reviews telling everyone how hard he worked at the dessert all day!
You will need a jar of apple butter (500 ml) to make this, maybe you made some this year, maybe you were gifted some, maybe your neighbor next door has a jar to spare. If all of these options are coming up short, maybe you want to grab a bag of apples and make your own apple butter. The last option would be to use apple sauce, but if your doing that you will find the flavors to be a little sharp and single plained.. so you could roast it down with some cinnamon and ginger and cardamon and even a dollop of mollasses.
2 cups of spelt flour
2 cups of rolled oats
1 cup brown sugar
1/2 tsp baking soda
pinch of sea salt
1 1/2 tbsp cinnamon
1 cup of organic veggie oil
2 farm fresh eggs
a splash of fresh from mexico vanilla (gracious bonita señorita)
bring together into a moist crumble with your hands
Portion 2/3 of the mix into a prepared (oiled) pan (I used my large spring form pan)
Spread 1 pint of apple butter over the crust. Be sure to hold back so the apple butter doesn’t reach the edges (keep in about 1/4 in in from the sides).
Chop up 2 handfuls of dried apple chips into 1cm pieces and add them into the remanding crumb.
Sprinkle the top of the betty with the last of the crumble (ensuring a heavier amount of mix reaches the edges, to keep the apple butter from oozing and burning)
Bake at 350 for 35-40 minutes, or until lightly browned.
Serve once cool enough to cut, and enjoy.
We all found this dessert to be moist and rich, deep in flavors and not to sweet. A perfect pantry use for fall apple abundance!