Buttery Cinnamon Apple Crisp Topped w/ Heavy Raw Cream

half a dozen apples, peeled, seeded, cored & diced
the juice of one lemon
1/2 teaspoon Celtic sea salt
1/4 cup sprouted spelt flour, sifted
2 tablespoons Rapadura sugar
1 tablespoon cinnamon
1 teaspoon freshly grated ginger
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves

2 cups sprouted spelt flour, sifted
1 teaspoon Celtic sea salt
1/3 cup Rapadura sugar
8 tablespoons pasture-raised butter, cut into small chunks

Place apple pieces in a large bowl and sprinkle with lemon juice.  Add other ingredients and mix well.  Spoon into individual ramekins and set aside.

In another bowl, mix flour, salt, sugar and mix well.  Cut butter pieces into flour mixture with a pastry cutter or two butter knives, then use your fingers to get a fine crumble.

Top apples with crumble and place several pats of butter on each ramekin.  Bake at 375 degrees for approximately 40 minutes, or until golden, fragrant and bubbly. Serve with plenty of heavy raw cream poured on top, and enjoy!

Next time I’ll take you all to class with me as we explore the cuisine of Sweden!

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