Apple Crisp
I love autumn, for so many reasons; I love cold nights that I can sleep with my windows open. I love fall fashion shopping!!! I love apples and pumpkins and squash and cinnamon, I love the promise of Halloween and the smells of a distant neighbour’s fire burning. I love back to school season even though I cringe at the number of years this hasn’t applied to me. I love this recipe because it embodies autumn for me but I’ve cut the fat and calories in half… for a normal sized portion (now I can have twice as much!).
Serves 8
Filling:
8 Small apples, washed, cored and chopped into one inch chunks (skin on)
Juice of ½ a lemon
¼ Cup Sugar
½ Cup whole wheat flour
½ tsp cinnamon
2 tbsp water
Crumble:
½ Cup whole wheat flour
1 Cup oats (I used Quick Oats but use whatever you have on hand)
¼ Cup brown sugar (lightly packed)
2 tbsp (regular white) sugar
½ tsp salt
¼ Cup Butter (Cold and diced, I used salted butter)
– Preheat your oven to 375
– Prepare the filling by combining all ingredients together in a large mixing bowl; set aside.
– For the crumble, add all ingredients to another bowl and mix using a pastry blender or just two knives (cutting towards the centre) to cut in the butter.
– Add the filling to a pie plate, trying to build a mound in the centre.
– Top the filling evenly with the crumble mixture.
– Place the pie plate on top of a baking sheet (your oven will thank you) and bake for 55 to 65 minutes; until the crumble is browned and some parts are darkened.
Notes:
- Serve with vanilla frozen yogurt (it tastes just like ice cream).
- I used Macintosh apples but feel free to use any apple your heart desires.
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