It’s apple season! No you did not just see me jumping up and down, did you? I actually don’t jump up and down with this joint pain (thanks, Lyme Disease). At least it’s apple season in my neck of the northern woods. Fall is harvest, cool air, pretty leaves and apples.
I picked up the apples for this crisp at the local farmstand. I am so lucky to have been able to pick up varieties of apples that I hadn’t even heard of like: Rambour Franc, Silken, Ginger Gold, Mollie’s Delicious, Blondee, Paula Red. And they were organic for $1.59 a pound. I know I’ll stop showing off now.
I put some adjustments so you can keep this stevia-sweetened or xylitol sweetened for yourself if you are strict about sugars, or adjust it to more lightly sweetened with a bit of coconut sugar and maple syrup for a more universal appeal.
I suggest using a variety of apples. They all have different flavors and textures.
for the filling–
3 Tbsp lemon juice
1/2 tsp orange stevia (plain or another flavor is fine) I like NuNaturals or sweetleaf brand
1/4 cup coconut sugar or xylitol
1 tsp cinnamon
1 tsp apple pie spice
1/8 tsp cardamom
1/8 teaspoon nutmeg
1/8 teaspoon salt
6 cups apples, thinly sliced and then diced, peeled
1/3 cup raisins, optional
for the crisp–
1/2 cup almond flour
1/2 cup oats, ground into flour* (use your food processor or blender)
3/4 cup whole oats, gluten-free*
1 tsp cinnamon
1/2 tsp apple pie spice
3-4 Tbsp coconut oil, melted (melted vegan margarine would work too)
2 tablespoons maple syrup (or 1/2 tsp stevia or 2 Tbsp coconut sugar or nectar)
Slice apples and then dice into small pieces. Coat with lemon juice, then mix with the spices, stevia, and coconut sugar. . Mix topping ingredients together. Mix part of the crisp ingredients into the apple mixture, then place into a 6×10 rectangular pan, (9 x9 would work too). Then sprinkle the remaining crisp mixture on top.
Bake at 375 for 35 minutes.
* If you cannot eat oats, simply use all almond flour and use almond slivers instead of oats.