Apple Crisp
Filling:
1 ½ to 2 lbs. peeled, sliced apples
Pinch of salt
Pinch of cinnamon
½ cup apple juice or apple cider
Topping:
2 cups rolled oats (not quick oats)
½ cup whole wheat flour
¼ cup melted butter or coconut oil
2 tbsp. maple syrup
Pinch of salt
Pinch of cinnamon
Peel the apples, quarter and slice. Place the apples in 8 by 8 baking dish (apples should come to the top of the baking dish or slightly rounded above the top). Sprinkle with salt and cinnamon and pour juice over the fruit. Mix the topping ingredients together in a bowl and crumble evenly over the apples. Press down gently. Bake at 350 degrees for 30-45 minutes.
Adapted from Natural Food Cookbook by Mary Estella.
Nothing is better than a good apple crisp on a cold autumn day! I’ve been making this easy apple crisp recipe for years. Top it with fresh whipped cream or homemade ice cream while it’s still warm! I especially like that this recipe isn’t too sweet as some apple crisps can be. The apple juice/cider gives it plenty of sweetness and the touch of maple syrup in the topping is just right. Enjoy!
