Apple Crisp
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- Prep Time
- Minutes
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- Cook Time
- Minutes
This recipe uses brown rice syrup for a subtle sweetness. The topping has almonds for crunch and a source of healthy fats. And the filling uses apples with the peels on. Not only does this enhance the nutrition content, but it adds flavor and saves time. An Apple Crisp that’s healthy and quick? Now that’s a fall favorite.
Recipe adapted from Sweet and Natural: More Than 120 Naturally Sweet and Dairy-Free Desserts by Meredith McCarty
Ingredients
- 2 Pounds apples cut in bite-sized pieces (about 6-8 cups)
- 2 Tbsp Arrowroot Powder
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Allspice
- 1/2 tsp Sea Salt
- 1/2 Cup Brown Rice Syrup
- Lemon Zest from Half a Lemon
- 1 Tbsp Lemon Juice
- 1 tsp Vanilly Extract
- *
- 3/4 Cup Rolled Oats
- 1/2 Cup Whole Wheat Pastry Flour
- 1/2 Cup Whole Almonds, Toasted & Finely Chopped
- 1/8 tsp Sea Salt
- 3 Tbsp Canola or Safflower Oil
- 1 Tbsp Brown Rice Syrup
- 1 Tbsp Maple Syrup
Instructions
- 1. For filling, wash, core and chop apples. You can leave the peels on.
- 2. Add the remaining ingredients, mix and place in a deep-dish pie plate or an 8x8 inch square baking pan.
- 3. Crumble topping over the apples. Cover with foil and bake at 400° until apples start to soften, about 45 minutes.
- 4. Uncover and continue baking until topping is nicely browned, about 10 minutes more.
- 5. For topping, mix dry ingredients together then add wet ingredients and mix well.
- Servings : 6
- Ready in : 30
Instructions
- 1. For filling, wash, core and chop apples. You can leave the peels on.
- 2. Add the remaining ingredients, mix and place in a deep-dish pie plate or an 8x8 inch square baking pan.
- 3. Crumble topping over the apples. Cover with foil and bake at 400° until apples start to soften, about 45 minutes.
- 4. Uncover and continue baking until topping is nicely browned, about 10 minutes more.
- 5. For topping, mix dry ingredients together then add wet ingredients and mix well.
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