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Johnson Estate Winery

Apple and Walnut Crisps

Apple and Walnut Crisps
Recipe Date:
July 12, 2017
Cook Time:
Imperial (US)
Serve with Johnson Estate’s mulled wines: Red Ipocras or White Ipocras.
  • 1/2 cup molasses
  • 1/4 to 3/8 cups of sugar
  • 2 eggs
  • 1 cup applesauce
  • 1 1/4 cups whole wheat pastry flour (or 1 cup of white flour and 1/4 cup of whole wheat flour)
  • 1/4 cup ground flax seed
  • 1/4 cup oatmeal
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp ginger
  • 1/2 tsp allspice
  • 1/2 cup chopped walnuts
  • 1/2 to 1 cup of raisins
  • 1 1/2 tsps baking powder

Beat eggs with molasses, sugar, and applesauce.

Mix together flour and dry ingredients including, baking powder, spices, walnuts, and raisins.

Bake in a 9” x 5”greased loaf pan at 325ºF for 1 hour. I used two smaller loaf pans and cooked until brown on top and a toothpick came out clean, approximately 45 minutes.

Cool slightly, remove from loaf pans. When cool, wrap the loaves loosely with wax paper and put into the freezer until solid. Remove and slice very thinly, 1/8” thick.

Place on baking sheet and bake for about 15 minutes at 300ºF. Turn after about 8 to 10 minutes. The crisps will be soft when you remove from the oven and will become crispy as they cool.


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