One of my favourite Fall desserts is a warm apple crisp topped with vanilla bean ice cream. So, I decided to go to my recipe drawing board and make some healthy twists to the traditional apple crisp that we all know and love!
To my surprise, I was able to create a crisp that is a nutrition superstar and tastes just like your Grandmother’s apple crisp – what else could you ask for?!
Ingredients
Topping
1 cup rolled oats
½ cup whole wheat flour
¼ cup chopped pecans
1 tsp cinnamon
¼ tsp salt
¼ cup maple syrup
¼ cup coconut oil, melted
Filling
5 medium granny smith apples, peeled, cored and diced
3 ½ tbsp pure maple syrup
1 tsp cinnamon
1 tsp vanilla
Directions
- Preheat oven to 350°F. Spray an 9″x 9″ baking dish or a casserole dish of similar size with non-stick cooking spray.
- To make the topping, combine the rolled oats, flour, pecans, cinnamon and salt in a medium bowl and stir well.
- Use a spoon to form a well in the center of the dry mixture and add the maple syrup and melted coconut oil. Stir until fully incorporated.
- To make the filling, add all of the filling ingredients to a large bowl and mix well.
- Add the apple filling to the bottom of the dish. Sprinkle the topping mixture in an even layer over the filling.
- Bake for 40-50 minutes, until the crust becomes golden brown and apples are soft.