If you’re not eating apple crisp straight from the pan are you even really embracing Fall, like REALLY embracing it? Or you’re like me and just do wayyyy too many dishes in general to bother adding more to the already overflowing sink. So spoon straight to the pan it is!
Either way, whether it’s from the pan or a single-serve dish this Apple Crisp is my all time favorite this time of year. It’s a great way to use up those freshly picked apples you probably are wondering what to do with. So here you go! The easiest dessert made with tender cinnamon-y apples layered under a crumbly brown sugar oatmeal topping (aka granola). This simple dish doesn’t require a lot of ingredients yet is bursting with flavor!
So grab a spoon and enjoy this delicious apple crisp- cause as they say an apple crisp a day keeps the doctor away- or something like that. 😉
We love topping our apple crisp with plain organic greek yogurt for a healthy twist! My favorite is Whole Foods whole milk brand. It’s the perfect amount of creamy and tart to scoop with a big bite of sweet apples!
Author: The Happy Hungry Yogi
Makes: 1 crisp
Prep time: 10 minutes
Bake time: 40 minutes
- 5-6 medium to large apples
- 1 c + 3/4 c gluten-free old fashioned oats
- 1/2 tsp + 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 3 tbsp + 1/4 c brown sugar
- 1 stick grass-fed butter, left at room temp to soften
- Preheat your oven to 375F. Lightly spray a pie pan with non-stick spray and set aside.
- Wash, peel, core and slice the apples into 1/4 inch slices and add to a large mixing bowl.
- In a food processor or blender add 1 cup of the oats and pulse until the oats resemble flour consistency.
- Toss to coat the apples with 2 tablespoons of the oat flour, 1/2 teaspoon of the cinnamon, 1/4 teaspoon sea salt, 3 tablespoons of brown sugar, and 2 tablespoons of the butter cut into cubes. Use your hands to ensure the butter gets worked into the mixture. Then add the apples to the pan and spread out evenly.
- In the same bowl combine the remaining oat flour, additional 3/4 cup of oats, 1/2 teaspoon of cinnamon, 1/4 cup brown sugar, and remaining 6 tablespoons of butter also cut into cubes. Use your hands to work the mixture until you achieve a crumbly consistency.
- Pour the topping over the apples and spread out to cover.
- Bake the crisp for 40 minutes, uncovered, until topping is golden and apples are bubbling.
- Allow to cool before serving.
Storing: apple crisp will keep beat in the fridge for up to 5 days.