Apple crisp does NOT need to be full of butter and sugar. Apples have such a natural sweetness, why not shed light on that, instead of diluting it (and clogging your arteries) with unhealthy additions?
Yes, this is a "healthy" apple crisp, but you really can't tell. I have brought it to potluck dinners as a dessert, and everyone always asks if I use maple syrup or brown sugar to sweeten it (I don't use either!).
- 4 c. chopped apples (Leave the skin on, just make sure you wash the apples before dicing them. Again, I use seconds from the local orchard. This is a great way to use the ugly/old apples you may have lying around.)
- 1.5 t cornstarch
- 1 t cinnamon
- 1 t vanilla extract
- dash salt
- 3/4 c unsweetened applesauce
- 1 c raw almonds
- 1.5 c oats
- extra cinnamon
- 3/4 c unsweetened coconut flakes (optional)
- Preheat oven to 400 degrees Fahrenheit.
- Toss chopped unpeeled apple, cornstarch, cinnamon, vanilla extract, salt, & 1/2 c unsweetened applesauce together in a mixing bowl.
- Grease a 9x13 baking dish. I use spray coconut oil which is especially tasty if you're using the optional unsweetened coconut flakes. I also use a glass dish with lid for easy storage!
- Dump apple mixture into the greased baking dish.
- Put almonds in food processor and use the pulse/chop setting to chop almonds.
- Add oats & coconut (if using) to food processor and pulse to combine.
- Add the last 1/4 unsweetened applesauce to the food processor. You want the mixture to be crumbly, and it should have enough moisture to create balls.
- Pour the oat mixture evenly on top of the apple mixture in the baking dish.
- Top with sprinkles of extra cinnamon, if desired.
- Cover dish with aluminum foil and fork holes into the foil.
- Bake for 30 minutes, covered.
- Uncover and bake for an additional 10-15 minutes to brown the top.
- Let cool & then eat (for breakfast AND dessert).
- This recipe is for apples, but you can use pears instead of, or in addition to the apples.
- Have fun and experiment with different spices. I love using cardamom when making the pear version of this crisp! For an extra basic fall flavor, add some pumpkin pie spice (hint: you can easily make your own).
- If you don't have a food processor, you can chop the almonds on a cutting board with a knife, OR dump almonds into a ziploc bag and smash with a rolling pin (or meat tenderizer, or hammer, or your bare fists--doubles as an excellent way to work through some anger), and then just mix everything with a spoon. Just remember to practice kitchen safety!
- This is naturally vegan AND gluten free.
- I like to top mine with a homemade "fauxting" (get it, faux frosting?)
- 1 T 1/3 less fat cream cheese
- 1/2 c nonfat greek yogurt
- Microwave cream cheese for 10 seconds, until it is softened. Gradually add greek yogurt to mixture, stirring with a fork. Add/top with cinnamon as desired.
- You CAN add 1/2 t maple syrup if you NEED a little more sweetness (but you won't, trust).