Baking With Less Sugar: Warm Apple-Raisin Crisp

A family member recently was diagnosed with Type 2 Diabetes and so it was with much excitement that Food52 Baking Club chose a low sugar baking book to cook from this month: Joanne Chang’s Baking With Less Sugar. I’ve already bookmarked several of the recipes and I expect that it will feature quite often on the blog this month and for months to come.

The first recipe I tried was one just for our family and perfect for a wintery Monday night: Warm Apple-Raisin Crisp (aka Crumble). I totally messed up the method but it still turned out to be the best apple crumble I’ve ever made.

I simply mixed pie apple with some apple bourbon soaked sultanas (I used that instead of boiling water), some honey, salt and cinnamon. Then I made a dry mixture of flour, oats, cinnamon and salt and a wet mixture of melted butter, vanilla and honey. I mixed these together and dolloped them on top of the apple.

And that’s where the mess up occurred. I was meant to put the crumble onto a baking tray and bake it for 15 minutes before putting it on the apple and baking the whole thing in the oven. Not that it mattered. It still turned out incredible.

I will definitely make this again and again. Especially when we have a big tub of our friend’s honey sitting in our pantry. This dessert is perfect.