Fall means apples. And, to me, that means apple crisp!
Apple crisp was one of my mom’s favorite desserts and she and I got to the point where we could make it without a recipe. We never made it the same way two times in a row because we couldn’t help but throw in extra ingredients. Sometimes, we added pears, or coconut, nuts or even chocolate chips. My husband would say, “Enjoy this now, because you’ll never get it the same way again!”
So, I was surprised when I found an apple crisp recipe that I actually wanted to try. I had been researching lower sugar desserts and this apple crisp caught my eye. Yes, I did tweak a few things (which I’ll pass on to you) but if you’ll notice, there is no refined sugar!
APPLE CRISP
- 5-6 Granny Smith apples (depending on size, mine were big so I used 5)
- 3 Tablespoons maple syrup (use pure if you want to be fancy)
- 3 Tablespoons water
- 2 teaspoons cinnamon
Topping:
- 1 cup oats
- ½ cup flour or almond meal
- ½ cup nuts (I used pecans)
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup melted butter or coconut oil
- ¼ cup maple syrup
Preheat oven to 350 degrees. Grease an 8 x 8” or 9 x 9” square pan.
Peel and core the apples and dice them. In a large bowl, mix the apples, syrup, water and cinnamon together and pour into the prepared pan.
In the same bowl (now empty), stir the oats, flour, nuts, cinnamon, salt, melted butter and maple syrup together. Crumble it over the top of the apples.
Bake for 25 minutes, cover with foil and bake for another 20 minutes.
Serve warm with vanilla ice cream or whipped cream.
Enjoy!
