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.
