I am in my last month of pregnancy and many things are getting tougher- breathing, walking and bending down mostly 😉 Luckily, I can still cook and bake happily- I just put on my favorite Ray LeMontagne album, Trouble, and get to work swaying around the kitchen. Today, we grabbed five granny smith apples at the store for about $3 and made this crisp with the other items we had around the house. This straightforward and affordable desert was happily devoured by our family. The recipe was modified from the Neely’s at the food network. This goes amazingly well with cinnamon ice cream and we have a great maple cinnamon ice cream recipe we loved with this.
Servings: 6-8 depending oh how much you like apples!
4-5 Granny Smith apples, peeled, cored, chopped small
3 tbsp whole wheat flour
1/2 c brown sugar or coconut sugar
2 tbsp maple syrup
1/2 tsp cinnamon
1/4 tsp pure vanilla extract
1 tbsp lemon juice
3/4 cup whole wheat flour
1/3 cup brown sugar or coconut sugar
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp salt
6 tbsp chilled hormone-free butter, cut into small pieces
8×8 baking dish or 9.5 in pie dish
Combine filling ingredients in a large bowl and stir with a wooden spoon or rubber spatula until sugars and flour dissolve and combine.
Whisk dry topping ingredients together and cut in butter with a pastry blender, two knives, a fork or your hands. (I sometimes use all three.)
Add filling to baking dish or pie dish and spread evenly. Sprinkle on topping and spread evenly. Bake for 50-60 minutes until apples are soft and darker brown in color and topping is golden brown. The timing will vary depending on how small you sliced your apples and variation on oven temperatures.
Serve with vanilla, carmel or cinnamon ice cream. See like above for a clean food version of a fantastic maple cinnamon ice cream recipe.
Bake in individual ramekins for a neater presentation for 30-40 minutes instead of the 60 and check every five minutes for doneness.