Apples are one of my favorite foods because they are so full of nutrients and are crunchy, tasty and satisfying. A few days ago, I found myself with a handful of apples that were a little more tart than I like and decided to bake something with them.
Being short on time, the first thing that popped into my mind was a quick and simple, but yummy apple crisp. A crisp is “a dessert of fruit baked with a crunchy topping.”
I love taking traditional recipes and recreating them with healthier ingredients, like white whole wheat flour and organic rolled oats, unrefined Rapadura sugar and pure maple syrup as a natural rich sweetener.
The pumpkin pie spice adds a comforting aroma that will bring your family to the kitchen as the crisp bakes.
NOTE: Rapadura sugar is an unrefined cane sugar that preserves its essential minerals and vitamins. Being organic, damaging pesticides are also eliminated.
NOTE: Unbleached White Whole Wheat Flour is milled from hard white spring wheat rather than the traditional red wheat of regular Whole Wheat Flour. With its lighter color, milder flavor and finer texture, it is a great substitute for all-purpose flour. It gives you all of the nutrition and fiber of whole grains, in a lighter, milder-tasting flour.
THE COMFORTING HEALTHY INGREDIENTS
Begin by dicing two of my favorite Fuji apples, leaving the skin on. There are tons of nutrients in the skin. Add to a bowl and stir together with the vanilla, sugar and maple syrup. Sprinkle with a little flour or cornstarch and stir again.
In another bowl, whisk the oats, flour, salt and the pumpkin pie spice together. If you don’t have pumpkin pie spice on hand, just use cinnamon and nutmeg. Work the butter into the dry ingredients with a fork until evenly distributed.
Next, layer the apple mixture on the bottom of a square baking dish. Pour the water over the apples. Sprinkle the oat and butter topping over the apples. Last, sprinkle a little sugar over the topping.
Bake the crisp for about 35 minutes, until the apples are tender.
Serve the dessert warm, topping with dried cranberries, chopped walnuts, chocolate chips or cream. Choose whatever toppings you like.
Apples are often called a Superfood that are rich in antioxidants and phytonutrients.
Fuji Apple Crisp with Pumpkin Pie Spice
Prep Time: 20 Minutes Cook Time: 35 Minutes Yield: 6 Servings
- 2 Cups Apples, Diced (I Used 2 Medium Fuji Apples)
- 1 Teaspoon Pure Vanilla Extract
- 3 Tablespoons Rapadura Sugar (Organic Unrefined Cane Sugar)
- 2 Tablespoons Pure Maple Syrup (Not Imitation Maple Syrup)
- 1/2 Cup Rolled Oats (Organic Old Fashioned Whole Grain Rolled Oats)
- 1/2 Cup White Whole Wheat Flour (100% Whole Grain)
- 1 Teaspoon Pumpkin Pie Spice (Or 3/4 Cinnamon, 1/4 Nutmeg)
- 1/4 Teaspoon Sea Salt
- 3 Tablespoons Unsalted Butter, Room Temperature
- 1/4 Cup Water
- Pre-heat your oven to 375 degrees F.
- Butter the bottom and sides of a square baking dish.
- Cut the apples into small pieces and add to a small bowl.
- Stir together the apple pieces, vanilla, sugar and maple syrup.
- Sprinkle with a little flour or cornstarch and stir again.
- In another bowl, whisk the oats, flour, salt and the pumpkin pie spice together. If you don’t have pumpkin pie spice on hand, just use cinnamon and nutmeg.
- Work the butter into the dry ingredients with a fork until evenly distributed.
- Layer the apple mixture on the bottom of a square baking dish.
- Pour the water over the apples.
- Sprinkle the oat and butter topping over the apples.
- Sprinkle a little sugar over the topping.
- Bake for about 35 minutes, until the apples are tender.
- Serve warm, topped with dried cranberries, chopped walnuts, chocolate chips or cream.
- Choose whatever toppings you like and ENJOY!