Kundalini Yoga for Temecula, Murrieta, and Lake Elsinore

Apple Crisp

This recipe is one of my favorites.  It is very simple, aromatic and delicious.  I like baking this nice and slow so my home fills with the fragrance of apples and spices.  Everyone I know loves it!


Serves 6-8




6-8 baking apples peel and slice apples (green granny smiths, braeburn are the best - organic if at all possible)

2 tsp Cinnamon

1/2 tsp grated nutmeg (optional) 

1/2 tsp Cardomon (optional) 

1/2 tsp sea salt

1/2 Lemon or Orange squeezed

1/3 cup of Honey or Pure Maple Syrup

2-3 Tbsp Ghee, Butter or Earth Balance Buttery Spread 

2/3 cup of Organic Whole Oats

1/8 cup of water 


Preheat oven to 300 degrees.  Peel,, cut and core your apples.  Invest in one of these if you end up loving this recipe as much as me.  It peels, cores and cuts apples all at the same time.  Use a rectangle 9 x 13 or 3" deep 9 x 10 baking dish and spray with non-stick spray.  Place your apples in the bottom of the baking dish (add optional blueberries or raspberries or nuts at this time) nnd sprinkle cinnamon, cardomon, nutmeg and salt on top.  Squeeze the lemon or orange evenly over the spiced apples.   Work it in with your cleaned finger tips.  Then drizzle the honey or maple syrup over and work in a bit more with your loving finger tips.  Then sprinkle the oaks over evenly.  Either drizzle or spoon Ghee, butter pats or Earth Balance over evenly.  Pour the 1/8 cup water around the edges of the apples.  Cover tightly with foil and bake at 300 degrees for 1 hour and 15 minutes.  Remove foil, turn up oven to 350 and bake for 15 more minutes until the oats are slightly crispy and/or golden.


Serve with plain yogurt.  Homemade is excellent for your digestion, here is a recipe for both homemade yogurt and how to make Ghee (clarified butter):


Optional Add-Ins:  For an Apple Blueberry or Apple Raspberry Crisp, add a fresh box or 16oz  frozen bag of blueberries or raspberries and/or 1/2 cup chopped pecans or walnuts when you place the apples in the bottom of your pan.   Then continue the recipe as written above.


Recipe by Atma Kaur Khalsa 11/24/10