Making a Spartan Dessert Sing: Chocolate Squares with Lemon Curd

Lately, I’ve noticed that anyone who seeks to join an Upright Citizens Brigade of self-satisfied health types is told they should happily be willing to make do with a “dessert” of monastic simplicity: a naked square (or two, for shame!) of ultra-dark 78% cocoa chocolate, unadorned and unimproved. They reason, sensibly, that this treat is healthy-ish, as it contains all the helpful flavonoids in cocoa, and only a little of the bad stuff.

I have tried to like this. I truly have. But there’s really no way of getting around the fact that I find it only a tad less depressing than having no dessert at all. It reeks to me of silly, self-imposed deprivation, of nutritionism, and, even, of injustice, because the very notion of dessert has been unfairly stripped of toothsomeness.

However, when out of desperation last week I paired the aforementioned lowly chocolate square with some lovely fresh-made lemon curd from local food-shop extraordinaire, Seasonal Pantry, the chocolate and the lemon both sang. Unadorned no longer, its monkishness replaced with kick and verve for the sweet vagaries of living, the chocolate square was, at least for me, saved.

Now I can have my square, and eat it, too, at least for as long as the lemon curd lasts.

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Simple, Delicious Maple Apple Crisp (Optional: Gluten-Free)

Apple crisp

Just in time for the holidays, here’s a wonderfully simple and tasty apple crisp. We’re fully gluten-free at home these days, so we used a flour substitute, but regular flour would work just as well, of course.

If you are also gluten-free, be sure to use both vanilla extract and oats marked as gluten-free as well. Bob’s Red Mill makes some of the oats, though, disappointingly, they are not organic.

Overall, this desert is easy and comforting winter food, and is relatively healthy on that scale. The apples get a wonderful gooey-ness to them, and the oat crisp is just enough texture to keep things interesting. I’ll say that I was initially skeptical of the lemon-maple-vanilla flavor pile-on experiment I cooked up, but it works as well. I’ve made this twice now, and would venture to say that you can’t really mess it up. And you’ll want some ice cream for over top — we used a ginger-flavored local ice cream last night, which was out of this world.

I think I’ll go and eat some of the leftovers from last night right now!

IMG_5651Ingredients:

Filling:

  • 4-5 cups organic apples (no need to peel; and you really want organic as apples have the highest levels of pesticide residues out there)
  • 1/2 cup (organic, unsulphured) raisins (or cranberries)
  • 1/4 cup (organic) maple syrup
  • juice from 1/2 of a fresh (organic) lemon
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg or 8 scrapes of a fresh nutmeg (far more potent!)
  • 1/4 tsp ground ginger
  • 1/2 tsp vanilla extract (check to be sure it’s gluten-free if so desired)

IMG_5665Topping:

  • 1 cup (organic, or gluten-free) oats
  • 1/4 cup brown sugar (optional, but nice)
  • 1/3 cup (organic) flour or gluten-free substitute (we used gluten-free pancake mix, which worked well)
  • 1 tsp ground cinnamon
  • Generous pinch salt
  • 2-3 Tbsp. melted (organic, grassfed) butter, as you prefer

Directions:

Preheat oven to 375 degrees.

In a large baking dish, toss the apple slices with the ingredients for the filling.

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Prepare the topping by mixing the dry ingredients together, and adding the melted butter. Spread over the apples and bake for 35 to 40 minutes until the apples are soft.

IMG_5670Top with ice cream or whipped cream. Serve to delighted young (and old!) fans.

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