Apple crisp might be one of the most delicious apple desserts of all time. Especially after a crisp day picking apples at a local orchard. However, we know it’s terrible for you. Full of sugar, flour, and butter.
This fall is different. This fall, I figured out how to make a healthy apple crisp that actually tastes good!
What you need:
- 5 Cortland apples 🍏 🍎 🍏 (*Note: I’ve only made this with the cortland apples I’ve picked so far, if you can’t grab cortland, I suggest any type of apple you typically use in an apple crisp/pie normally)
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 ginger
- Juice of 1/2 a lemon 🍋
- 3/4 cup almond flour
- 1/2 cup rolled oats
- 6 tsp melted coconut oil (Buy the refined coconut oil at Trader Joes if you are super sensitive to the coconut flavor)
- 4 tbsp maple syrup
- 2 tsp cinnamon
- 1tsp vanilla extract
- 1/2 tsp nutmeg
- 1/4 teaspoon ginger
- a dash of Pink Himalayan Sea Salt
- some crushed walnuts and extra oats to sprinkle on top
What to do:
- Preheat oven to 375
- Mix the spices in a separate small bowl
- In a large bowl, toss the apples around with the lemon juice and spice mix until apples are all lightly coated in spices
- Place in a baking dish (I used a 8-10 inch dish)
- Put all the topping ingredients (except walnuts and extra oats to top) in a food processor and process until it becomes a paste. It should be a chunky paste- not completely blended and processed.
- Put mixture on top of the apples and use a rubber spatula to evenly coat all the apples. It should cover all the apples.
- Sprinkle walnuts and oats on top. I even put a dash of pumpkin pie spice on top too.
- Cover with aluminum foil and bake for 50 minutes.
- Uncover and cool for 30 minutes.
*You can store the remainder, if any, in the fridge for a few days and warm it up before eating : )