Someday you will have the need for your house to smell like apples and cinnamon. When that day comes, turn to this crisp. Just know that you have been warned about its addictiveness from the beginning. And, if you serve it alongside some Coconut Bliss ice cream (which you should), there is absolutely no stopping you.
I made this for a little housewarming party last night. I’ve never baked an apple pie, but the beauty of the apple crisp is that anybody can bake a crisp. If I can do it, you can too. Peel and core some apples. Sprinkle some oats over the top. And… voila! There’s the best smell coming from your oven and warm, gooey crisp ready to meet your mouth.
Spending my Saturday afternoon in the kitchen brought me back into balance after this long week. Food has a way of doing that for me. Well, food and library books. And Enya. But, let’s just stick to the food for now.
- 12 apples (peeled, cored, and sliced)
- ¼ cup maple syrup*
- 2 tsp ground cinnamon
- 1 Tbsp whole wheat pastry flour or brown rice flour
- *If you are serving along side something sweet (like ice cream), use ¼ cup maple syrup. If the crisp will be served on its own, use ½ cup.
- 2 cups rolled oats
- 1 cup whole wheat flour or brown rice flour
- ½ cup chopped walnuts
- 1 Tbsp ground cinnamon
- ½ cup maple syrup
- ½ cup coconut or canola oil
- Preheat oven to 375 degrees F
- To prepare the filling, place apples in large bowl. Fold in syrup and cinnamon. Sprinkle on flour and gently fold until combined. Spread mixture into 9x12-inch baking casserole.
- To make topping, use the same mixing bowl and combine oats, flour, nuts, and cinnamon. In separate bowl, whisk together syrup and oil, add to dry ingredients and mix until crumbly. Spread topping evenly over apples, cover with foil and bake for 30 minutes. Remove foil and bake an additional 20-30 minutes or until apples are cooked through and the top is crisp. Remove from oven and serve.