Ayurvedic Apple Crisp

Ingredients

1 1/3 cups almond or spelt flour
2/3 cup rolled oats
1/2 tsp himalayan salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp garam masala or dried ginger
1/3 cup ghee or coconut oil, melted +more for greasing dish
1/4 cup maple syrup
1 tbsp vanilla extract
4-5 apples, cored and chopped

Directions

Preheat the oven to 350 degrees F.
In a large bowl, combine the almond meal, oats, salt, cinnamon, and nutmeg. In a smaller bowl, combine the melted ghee, maple syrup, and vanilla extract. Stir the wet ingredients into the dry ingredients.
Grease a 9-inch round or square baking dish with ghee or coconut oil, then fill with apples. Crumble the topping mixture over the apples.
Bake at 350 degrees for 45-50 minutes, or until topping turns a golden-brown. Allow to cool slightly before serving.

Notes

Fruit is generally cooked in Ayurveda to make it easier to digest and support agni (digestive fire).

Cooked apples tastes:
-Astringent (composed of earth and air elements)
-Sour (composed of fire and earth)
-Sweet (composed of earth and water)
Cooked apple qualities:
Cooked apples carry the qualities of clear, easy and light
They are Vata, Pitta, and Kapha pacifying (Tridoshic)

Apples are high in natural pectin-this fosters a healthy gut microbiome-as a prebiotic they stimulate the growth and activity of helpful bacteria and help decrease the growth of harmful bacteria in the digestive tract. Natural pectins strengthen the intestinal mucous layer.

Apples are also high in insoluble fibres, which binds stool and aids in clearing toxins from the colon.

Dosha Type

VPK-

This dish can be tridoshic in winter months due to its addition of the warming spices. Kapha dosha could choose more tart apples (granny smith, pinklady) and enjoy in moderation and Vata and Pitta doshas can select sweeter apples (ambrosia, fujji, honeycrisp)

Pitta dosha replace the garam masala or dried ginger with cardamom.

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