Tis apple season once again, and although apples are available year round, here in Vermont with the beautiful fall foliage comes the beautiful delicious apples of the region. Apple crisp is a very simple recipe, which is why I love it so much. There is much less sugar in an apple crisp versus an apple pie yet it is just as comforting, especially with a hot cup of coffee made from one of Vermont’s wonderful coffee roasters.
For my recipe, I used Granny Smith apples but I have also used McIntosh because they bake well. The key is to use a crisp apple or the apples will turn into apple sauce, but that’s ok if it is what you are looking for. Preheat oven to 350 degrees. Next, make the topping which is 1 1/2 cups whole oats, 1 cup roughly chopped pecans, 1 cup of sugar (I use Swerve, a sugar substitute or Truvia, which is a stevia and brown sugar mix). Add 1/4 cup of flour and a 1/2 stick of melted butter and mix together. If it seems a little dry, add more melted butter. Then, peel, core, and slice apples into 1/4 inch slices and fill a buttered 8 x 8 x 2.5 inch baking dish about 3/4 full of sliced apples (Around 4-6 apples depending on size).
Sprinkle mixture all over the apples and then bake for 30-40 minutes. Check the apples to make sure they are tender and bake a few more minutes if they are still tough. It really depends on the type of apple so at 30 min start checking.
Once it is done baking, allow to cool and serve warm or cold with some whipped cream or vanilla ice cream to make it extra special. Enjoy and happy cooking!
Prep Time: 40 min Cooking Time: 30-40 min
Difficulty: Easy Servings: 4-6
Ingredients:
4-6 large apples peeled, cored, sliced 1/4 inch thick
1 stick of butter melted (requires half but may need more if topping is dry)
1 1/2 cups whole oats
1 cup sugar more if you like it sweeter (I use Swerve or Truvia)
1/4 cup of flour
1 cup pecans roughly chopped
Bake @ 350 degrees for 30-40 min. Check apples at 30 min for tenderness.