It was time for us to move home, yet again, and I was in a desperate need to clean out all the goodies in my deep fridge–there’s usually enough in there to feed a guest list of about 10 people, arriving unannounced. I had just enough short crust pastry dough to make a pie and about an hour in hand before my guests for dinner arrived. On this particular day, my brain was ticking sweet rather than savoury.
Of late all my food has the most important “free” word of which butter-free, sugar-free, oil-free and flour-free are my favourites. But to be able to use all these ‘frees” and turn around a traditional dessert into something refreshingly fabulous is an uphill task that requires several rounds of R&D.
For years together the apple pie has been my go to food. Be it a happy occasion or a pick me out of the dumps cooking session, the flavours wafting from the cinnammony-applee-buttery- pie cooking in the oven do things to the mind beyond one’s imagination. So to take this dish and convert it into something my diabetic husband could enjoy was always one of my goals. When we decided to cut away from self rising flour, I resorted to the humble oats and almonds to create the right bite. It tastes as good as the traditional version, what it lacks is the buttery crumble, but if you don’t mind add a dollop of butter when you bring the crumb together.