Shalvi Mohindra
Pastry Chef and Chocolatier
Ingredients
- 3 cups (500g) granny smith apples peeled and diced
- ⅛ cup sugar-free maple syrup
- ½ tsp vanilla extract
- 50g unsalted butter (browned, optional)
- 80g regular rolled oats
- 20g gluten-free flour
- 40g brown sugar
- Pinch ground cinnamon
Instructions
1. Prepare the oven
Preheat the oven to 180 C.
2. Peel and chop
Peel and chop apples, medium size dice and place them into a baking pan.
3. Mix the wet ingredients
Stir in maple syrup, vanilla and cinnamon.
4. Melt and brown the butter
Optional step – Melt the butter in a small saucepan over medium-high heat until it browns and takes on a nutty aroma (once the foam subsides, it should be done). Set aside.
5. Add oats, flour and brown sugar and stir together
Stir the oats, flour, and brown sugar in a mixing bowl. Add the browned butter (or melted butter) and stir until blended.
6. Spread the mixture evenly over the apples
Spread this evenly over the apples and bake for about 35-40 minutes, until the apples yield easily when a paring knife is inserted in the center of the crisp.
7. Cooling down
Allow the crisp to cool for 15 minutes before serving.
8. Ready to serve!
Pro Tips
- You can use other varieties of apples and add some berries to enhance the tartness.
- Browning the butter gives a nutty flavor to the desert, without having to add any nuts.
- Serve the apple crisp with greek yogurt or unsweetened whipped cream.
Shalvi has studied Diplome de Patisserie at Le Cordon Bleu, New Zealand and now specialises as a chocolatier. She had previously worked as a Chef de Partie for airline catering, creating desserts for first class and business class passengers, and is now working with as a Head chocolatier at Cocoa Wilds, where all the products are freshly made using no preservatives or artificial flavours.
When it comes to current and new recipes, Shalvi is always looking for healthier options, because desserts can still be indulgent and delicious without negatively impacting our health.
This is why Shalvi’s passion is to find and use only the best natural ingredients; an approach and philosophy she also incorporates in her everyday cooking by using fresh, whole foods and avoiding processed foods.
