Apple Crisp

I love the fall, don't you?

The cooler weather energizes me. I want to move more, cook more, create and explore. But I also want to take time to rest and snuggle deep in the covers. Take a pause to enjoy a hot cup of tea. For me it's a season full of opposites: the drive to get more done, coupled with the urge to take a deep breath and pause. Yin and yang. Expand and contract. I seek out what comforts me and makes me happy, especially when it comes to food. Like this delicious apple crisp recipe. It's so freaking good. But healthy too — I would have no problem letting my son eat this for breakfast. Made from fresh apples, oatmeal, maple syrup — I know it's way better for him than some cereals or toaster pastries. Mind you, I'm not billing this as a breakfast in any way (okay, maybe a little), I'm just sayin it's a dessert that would satisfy your sweet-tooth with nutrient-dense ingredients that won't spike your blood sugar or leave you feeling deprived. Cue the happy dance!

How to pick a good apple:  Look for an apple without bruises, then give the apple a firm squeeze. It should feel good and solid. The harder the apple, the more crisp and juicy it is. 

Recipe notes:

I find that a variety of apples work best for things like crisp and apple pies. However, I always include two granny smith apples (their tartness livens up the dish and keeps it from getting too sicky-sweet). After that I'll just grab whatever varieties appeal to me, making sure I have at least 3 different kinds in the mix. 

The ground cardamom is optional. While it may be a staple in my house, due to my Norweigian roots, it's a pricier spice (somewhere around $10 a jar?) so I understand that it's not necessarily going to be worth buying for one little 1/8 teaspoon for this particular recipe. I totally get it. Which is why I'm reassuring you that your crisp will taste fabulous without it. However, if you do have ground cardamom in the pantry or are curious to try it, I highly recommend you add it and taste for yourself the magic this little spice can do.

I also highly recommend eating the crisp while it's  warm. It's good cold from the fridge mind you, but warming it up elevates it to mind-blowing status. And if you can get your hands on some So Deliscious Dairy Free CocoWhip Coconut Whipped Topping, I recommend a big ol' dollop to go with the crisp. Trust me — you will NOT be disappointed.

(Find it in the freezer section of your local health food store or even some supermarkets. Wegman's carries it for around $4 a tub).


 
 
 

Apple Crisp

The 8SAFE products that I used for this recipe were: Bob's Red Mill Gluten Free Quick Cooking Oats, Bob's Red Mill Gluten Free Garbanzo & Fava Flour, Nutiva Organic Coconut Oil, and Coombs Family Farms Organic Maple Syrup

For the crisp topping:

  • 1 cup gluten free quick oats
  • 3/4 cup Garbanzo & Fava flour, Brown Rice flour, or Coconut flour
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fine sea salt
  • 1/8 tsp ground cardamom (optional) 
  • 6 Tbsp coconut oil
  • 3 Tbsp pure maple syrup

For the filling:

  • 1/4 cup Garbanzo & Fava flour, Brown Rice flour, or Coconut flour
  • 1/2 tsp ground cinnamon
  • pinch of fine sea salt
  • 6-7 apples of mixed variety, peeled and cut into 1/2 inch chunks (about 6 cups)
  • 3 Tbsp pure maple syrup
  • juice from 1/2  a lemon

 

To make the crisp topping:

Mix the quick oats, flour, cinnamon and salt together in a bowl. Add the coconut oil and maple syrup. Mix with spatula or hands until incorporated. Set aside.

To make the filling:

Preheat the oven to 375℉. Mix together the 1/4 cup flour, 1/2 tsp cinnamon, and pinch of salt together in a small bowl and set aside. In a large bowl gently mix the apples, maple syrup and lemon juice. Add the flour mixture to the apples and toss to coat the apples evenly. Pour apple mixture into an 8 x 10 baking dish (or similar size) and spread into an even layer. Then crumble the topping mixture over the apples, spreading evenly. Place the pan on a cookie sheet to catch any drips, and bake in the oven for about an hour, until the top is golden and juices are bubbling. Let cool 30 minutes before serving.

Refrigerate any remaining crisp. Enjoy!