As you know, apples are in season in Ontario right now, so it’s time to start taking advantage of them! Royal Gala and Honeycrisp are my personal faves for snacks, while Cortland, Empire and Granny Smith are tart and perfect for baking.
For some reason I usually dismiss the idea of cooking with apples. Maybe because I picture myself making apple pie, which is a lot of work. Besides, I don’t really like it. Apple crisp on the other hand is SO EASY to make (I had no idea!), and I love the opposing textures of the soft baked apples with the crisp, sweet topping.
I made a healthy version of the Betty Crocker recipe yesterday, and it was delish!
Healthy Apple Crisp
4 medium-size cooking apples (Empire, Cortland or Granny Smith), sliced thinly
1 tbsp coconut oil, melted
1/4 tsp cinnamon
1 tsp organic coconut palm sugar
¾ cup organic coconut palm sugar
½ cup whole-wheat flour
½ cup rolled oats
⅓ cup organic butter, melted
1 tsp cinnamon
Preheat oven to 375 °F and grease an eight or nine-inch square baking pan with coconut oil.
Slice apples thinly, place in a bowl and sprinkle with 1/4 tsp cinnamon and 1 tsp coconut palm sugar, then toss to coat. Spread apple slices evenly in the bottom of the pan.
Using the same bowl, combine all the ingredients for the topping and mix until combined, and little balls form. Spread topping evenly over apples, and bake for 30 minutes or until apples can be easily pierced with a fork. Serve warm, with plain Greek yogurt. Enjoy!