The sun is shinning. The days are slowing getting warmer and longer. The season of berry cobblers and fresh apple crisps is right around the corner and I have a recipe to get you as excited as I am about it!
(I know apples are more of a late summer/fall fruit but, like I said, I’m a little excited.)
I have always LOVED apple crisp but have been deprived for years due to the fact that it contains copious amount of butter… not to mention the flour… both of which my body doesn’t seem to like much.
After years of deprivation (do you feel sorry for me yet?), I decided to take matters into my own hands and attempt an apple crisp that I could eat and not pay for it later.
It’s a crowd pleaser in our house and I hope you enjoy it as well!
ENJOY!
Elizabeth
What are some the recipes your are looking forward to this summer?
MAPLE APPLE CRISP
INGREDIENTS:
- 5 heaping cups granny smith apples (4-5 apples), pealed and chopped into small chunks or slices
- 1 T lemon juice
- 1 T real vanilla
- ¼ C real maple syrup
- 1 T cinnamon
- ¾ C oat flour (whole wheat flour works too but I think the oat flour makes it moister and tastier)
- ¾ C slow cooking oats
- 1 C organic brown sugar
- 5 T Earth Balance butter (or real butter)
TO MAKE:
Mix apples, lemon juice, vanilla, maple syrup, and cinnamon all together and place in a medium or large baking pan.
Combine flour, oats, brown sugar and butter using a pastry knife or fork until butter is in small chunks and ingredients are combined.
Pour topping over apple mixture and bake at 350 for about 50 min. Check it at that point and see if the top is starting to brown and apples are very soft, it may need a bit more time.
*The key is cooking it long enough for everything to get soft enough to melt in your mouth!
TO SERVE:
Enjoy with vanilla ice cream, coconut milk ice cream or pumpkin ice cream!
We tested out our ice cream maker we got for Christmas and made some coconut milk ice cream and it did not disappoint!
OTHER VARIATIONS:
- You can use a pie crust (I think the store bought ones are the best!) on the bottom and then follow the same instructions if you want it to be more pie like
- It is also delicious with real caramel syrup drizzled on top!
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MAPLE APPLE CRISP
INGREDIENTS:
- 5 heaping cups granny smith apples (4-5 apples), pealed and chopped into small chunks or slices
- 1 T lemon juice
- 1 T real vanilla
- ¼ C real maple syrup
- 1 T cinnamon
- ¾ C oat flour (whole wheat flour works too but I think the oat flour makes it moister and tastier)
- ¾ C slow cooking oats
- 1 C organic brown sugar
- 5 T Earth Balance butter (or real butter)
TO MAKE:
Mix apples, lemon juice, vanilla, maple syrup, and cinnamon all together and place in a medium or large baking pan.
Combine flour, oats, brown sugar and butter using a pastry knife or fork until butter is in small chunks and ingredients are combined.
Pour topping over apple mixture and bake at 350 for about 50 min. Check it at that point and see if the top is starting to brown and apples are very soft, it may need a bit more time.
*The key is cooking it long enough for everything to get soft enough to melt in your mouth!
TO SERVE:
Enjoy with vanilla ice cream, coconut milk ice cream or pumpkin ice cream!
OTHER VARIATIONS:
- You can use a pie crust (I think the store bought ones are the best!) on the bottom and then follow the same instructions if you want it to be more pie like
- It is also delicious with real caramel syrup drizzled on top!
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