Indigenous Foods Class Series- Maple Cranberry Apple Crisp with Puffed Wild Rice
Fruit Filling Ingredients
3 lbs apples good for baking (Plums, peaches, berry/rhubarb also work in place)
1/2 Cup dried cranberries
1 Cup apple cider
2 Tablespoons melted butter
2 tsp lemon juice
1/2 Cup maple syrup
6 Tablespoons melted butter
2 Tablespoons melted coconut oil
3⁄4 Cup almond flour
1⁄4 Cup rolled oats
1⁄2 Cup puffed wild rice
3⁄4 Cup chopped pecans
1⁄2 Teaspoon salt
1⁄2 Teaspoon freshly ground Ceylon cinnamon
Preheat oven to 350 degrees. If you don’t have already puffed wild rice, you’ll need to start by
doing that. Heat safflower or vegtable oil (or another oil that tolerates high heat, not olive oil) in a pan.
You’ll need enough so that the pan is filled with about 1 1⁄2″- 2”of oil. heat over medium-high flame until
at about 400-425 degrees. Terst by dropping a grain of rice in, if it puffs then the oil is hot enough. Add
in wild rice a tablespoon at a time. Do a quick stir with a metal spoon and remove almost immediatley
with a mesh strainer. Place on a plate lined with paper towels to drain the residual oil. You’ll only need
1⁄2 puffed rice for this recipe (but feel free to make more to have on hand or for snacking).
Melt butter, coconut oil. Cook down apple cider till reduced by about half then add the 2 tablespoons of
butter, lemon juice, and the dried cranberries into that pot.
Prep topping in a bowl by combining Almond flour, oats, puffed wild rice, pecans, cinnamon, and salt.
Add melted butter, melted coconut oil, and maple syrup. Set aside.
Toss apple slices with the apple cider, butter, cranberries, and lemon juice.
Spread the fruit filling into a pan and level it out. Spread the topping evenly and bake for 25 minutes or
until topping is golden and the fruit filling has thickened. If you like your filling a bit more done, you can
cover with aluminum foil midway through and allow to bake 8-10 minutes longer.
*Substitutions: Plums, peaches, firm pears, berry/rhubarb or any combination of also work in place of
apples, you can adapt this recipe to use seasonally availble fruit.
*Coconut oil can be left out and replaced with 2 additional Tbsp butter if you don’t like the taste.
*For snacking, toss in maple sugar as soon as its drained of residual oil or in sea salt and pepper.
Recipe by Vanessa Casillas