It’s apple season. This crisp was made from apples picked from my step-grandpa’s tree.
The only sweetener that’s supposed to be used in this recipe is the natural sugar in the fruit and real, 100% maple syrup. I’d recommend using golden delicious or another sweet apple, and not granny smith or unripe, sour apples. And, although I only had sweetened applesauce, I recommend unsweetened. This is meant to be a healthy breakfast recipe, and is not too sweet.
- 2-3 cups apples, peeled, cored, and sliced thin
- 1/4-1/2 cup applesauce
- 1 cup oats
- 1/8 cup maple syrup
- I also used about 2 dashes of cinnamon, but may I recommend cardamom instead?
- non-stick cooking spray or oil (for greasing pan) (May I recommend coconut oil?)
- Pre-heat oven to 400 degrees Fahrenheit.
- Lightly grease a standard sized pie pan.
- Place sliced apples in the pie pan.
- Pour applesauce over the apples.
- Add a dash of cinnamon or other spice/herb (if using).
- Mix, if desired, to distribute applesauce and cinnamon or other spice/herb (if using).
- In a small mixing bowl, or right in your measuring cup (if you’re using one bigger than a cup), pour maple syrup over oats.
- Add a dash of cinnamon or similar spice/herb (if using).
- Mix thoroughly. I used my fingers. If you do, thoroughly wash your hands first. A spoon may also work. You want the oats to be just barely wet by the syrup.
- Pour oats over apples. Try to distribute evenly. Spread them around if necessary to cover the top of the crisp.
- Bake at 400 for 30-45 minutes, checking first at 30. Oats should be golden brown, but not burned, and applesauce or apples may be bubbling, if you used the full 1/2 cup. I used about 1/4 a cup, and so did not have enough applesauce to notice any bubbling, but I think I remember it bubbling for my last crisp. Exposed apples may be a golden or dark brown.