November 4, 2015

Apple Crisp

My bad.  I should never tempt with two deserts in one week, but the holidays are approaching, right? Time to plan ahead!  

This little gem has been honed over the years and the unthinkable has finally been achieved: a near perfect balance between healthy and dessert.  It has tons more fruit and significantly less sugar and fat than the original recipe...but it's fabulous and doesn't make you feel like a horse chewing your oats. (Hmmm...I've made a few of those "desserts" before, always pondering, after the first bite, if feeding the body and not the soul is worth it.  If you know what I mean.)

Apple Crisp
4+ lbs apples, peeled and cut up into chunks - pile 'em as high as you can without the topping falling out
1-1/4 c. organic, extra thick old fashioned oats (Thanks, Bob's Red Mill!)
1 c. packed brown sugar
3/4 c. flour (whole wheat works fine)
1/2 tsp. cinnamon
1/4 tsp. sea salt
1 cube unsalted butter, melted
(Good optionals:  A dash of flax meal or a cup of nuts )

Place apples in 9x13" glass dish.  Mix remaining ingredients and crumble over top.  Don't mash down flat.  Bake @ 375° x 55 mins.

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