Apple Crisp is a favorite in my house, no matter the time of year. With such warm and cozy spices as cinnamon, ginger, cloves and allspice, it feels like a bite of fall in my mouth — and I love fall.
Whenever we have too many apples on our hands and they start to get a little soft/bruised, I usually like to make apple crisp. We've been eating a lot of apples throughout quarantine, so I've had the chance to make this multiple times.
While I do enjoy a rich and buttery crisp, sometimes I like to make it low in sugar and dairy free. Is it really that much healthier? Maybe not. If you want it, shouldn't you just enjoy apple crisp in all its normal, gooey, brown sugary and buttery goodness? Heck yeah. But if you want a dessert that's a bit lighter and doesn't leave you in a sugar coma when you inevitably add a scoop of vanilla ice cream on top, then this one's for you.
If you love apple crisp as much as I do — and you want a lighter, allergen-friendly version—then I hope you'll try this one out!
Apple Crisp Recipe
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Apple filling:
- 4 – 5 apples, peeled, cored and chopped
- 2 tbs maple syrup
- 1 tbs lemon juice
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp salt
Topping:
- 1/4 c almond flour (if you have a nut allergy, oat or AP flour work fine too)
- 1/2 c flour of choice (can sub with more almond, oat, or AP flour)
- 3/4 c old fashioned oats
- 2 tbs maple syrup
- 1/2 c coconut sugar (can sub with 3/4 cup brown sugar; just omit the maple syrup)
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- Dash of allspice and cloves (optional)
- 1/4 tsp salt (omit if using salted butter/vegan substitute)
- 1/4 c + 2 tbs coconut oil (can sub with dairy/vegan butter)
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