Healthy Apple Crisp

This is a fall favorite! Gather all your apples and all your people and make them this delicious dessert. You can easily make this gluten free subbing the flour and oats for GF varieties. You can also sub the butter with vegan butter or coconut oil. Source for this recipe is Ambitious Kitchen.

DIRECTIONS & INGREDIENTS:

Preheat oven to 350°F. Generously grease an 8x8 inch baking dish.

TOPPING:

• 1/3 cup flour

• 1/2 cup old fashioned oats

• 1/3 cup dark brown sugar

• 1/2 cup raw chopped pecans (optional)

• 1/4 teaspoon cinnamon

• 1/4 teaspoon salt

• 1/4 cup cold unsalted butter (cut into small cubes)

CRISP:

• 5-6 medium Granny Smith apples (peeled, cored + very thinly sliced)

• 1/3 cup pure maple syrup

• 1 teaspoon cinnamon

• pinch of nutmeg (if you don’t have it, no worries)

• 1 tablespoon bourbon or pure vanilla extract (if you can get it, Trader Joe’s has a great bourbon vanilla extract that is perfect for this dish)

To make the topping: Combine the flour, oats, brown sugar, pecans, cinnamon, and salt in a large bowl until well-combined. Add in the pieces of butter and use your hands or pastry cutter to combine until you arrive at a small crumbled mixture. (Alternatively, you can place all of the topping ingredients in a food processor and pulse until just blended). Place topping in the fridge and make the filling.

To make the filling: Place apples, maple syrup, cinnamon, nutmeg and bourbon (or vanilla) in a large bowl and toss to combine. Allow to sit for 5-10 minutes.

Take 1/3 cup of the topping mixture and toss with the apple mixture. Place the apple mixture in prepared pan and sprinkle evenly with topping.

Bake the crisp on a baking sheet (in case the filling bubbles over) @ 350°F for 45-55 minutes, or until topping is golden brown and filling is bubbling. Remove from oven and cool 10 minutes on wire rack. Serve warm with your favorite vanilla ice cream (I prefer Van Leeuwen Vanilla Bean). Makes 9 servings.

Enjoy!