The Best Apple Crisp
Apple crisp is one of my favorite things to make all year round. It’s a great way to enjoy a sweet treat while keeping things plant based.
When I look up recipes, I always find simple ways to make the dessert a little healthier. The easiest things to swap here (for me) has been the type of sugar you use and the type of flour you use. Sometimes I will swap butter for coconut oil, but as long as the butter is grass-fed and organic, I tend to stick to the real thing.
Food should be simple and that means it should consist of whole and few ingredients.
This recipe was derived from this recipe on FoodNetwork.com.
What You Need:
For the Fruit Filling:
6 Baking Apples (peeled, cored, and cut into wedges)
1 Tablespoon of Fresh Lemon Juice (from a lemon!)
1/2 Cup of Coconut Sugar
2 Tablespoons of Flour (feel free to use your flour of choice, I used Whole Wheat Pastry Flour)
For the Topping:
1 1/4 Cups of Flour (again, use flour of choice. I used Whole Wheat Pastry Flour)
1/2 Cup Rolled Oats (I used Bob Red Mills Gluten Free)
1/2 Cup Coconut Sugar
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Salt
12 Tablespoons butter (1 1/2 sticks, chilled and cut into small pieces
1/2 Cup Walnuts, chopped and toasted
What You Do:
Preheat the oven to 350 degrees F
Make the fruit filling: in a large mixing bowl, toss together the apples, lemon juice, coconut sugar, and flour. Pour the apple mixture into a buttered baking dish.
Make the topping: in a large mixing bowl (clean the first one quickly for less clean up afterwards!), mix the flour, rolled oats, coconut sugar, cinnamon, and salt. Using your hands, work the butter into the flour mixture until it just comes together and large clumps form. Fold the nuts into the mixture.
Sprinkle the topping evenly over the fruit and bake until the fruit is bubbling and the topping is golden brown, about 45 minutes.
Serve warm with vanilla ice cream or fresh whipped cream (or with no topping at all!).