Real Food-ish Apple Crisp
Since my last dental appointment, I’ve been greatly reducing my sugar intake. It had been my one vice as a nursing, sleep-deprived, mother of three, and one that I felt couldn’t possibly be so bad. But if my increased waistline wasn’t enough of a clue, the tooth decay has been. A huge bummer, and I’m totally rewiring how I get through my day. It sounds a little trite, but it really has been hard. Anyway, we’ve been having a wonderful abundance of delicious apples around here lately and I noticed they were starting to go bad. What to do? Make apple crisp of course! But… oh horror! I can’t possibly make it in an 8″ pan and include 1.5 cups of sugar!! So I adapted the recipe and came out with a rather delicious apple crisp, that I allowed our Middle One to eat for lunch.
- 1/3 cup brown sugar
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1/2 cup butter, melted
- cinnamon, nutmeg, and cloves
- enough apples to fill a 9×13 pan. I used about 8.
- 1tsp sugar
- 3 teaspoons ground cinnamon
- Preheat oven to 350 degrees F (175 degrees C.) Lightly grease a 9×13″ pan.
- Place apples (peeled, cored, and sliced) in the pan. Generously sprinkle with cinnamon.
- In a large bowl, combine brown sugar, oats, flour, butter, a generous amount of cinnamon and smaller sprinklings of ground cloves and nutmeg. Mix until crumbly. Top apples with this mixture
- Bake in the preheated oven for 40 to 45 minutes, or until golden brown.
Next time I think I’ll add chopped walnuts and some flaxmeal to the topping (replacing some/all of the flour), and will probably try using honey or maple syrup for sweetener.