Apple Crisp
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Servings: 4 | Prep Time: 5-15 min | Cook Time: 1 hour
Calories are measured per serving.
Print This RecipeEquipment
- 1 Sheet Tray
- 4 4oz Ramekins or 1 6x6 inch Baking Dish
- 1 Mini Food Processor
- 1 Mixing Bowls
- 1 Chef Knife
- 1 Vegetable Peeler
- 1 Measuring Spoons
- 1 Measuring Cups Dry & Liquid
- 1 Cutting Board
- 1 Rubber Spatula
- 1 Metal Spatula
Ingredients
- 4 c. Apples Honeycrisp, chopped
- ½ t. Cinnamon ground
- ¼ t. Nutmeg ground
- ¼ t Allspice ground
- ⅛ t. Clove ground
- 1/16 t. Kosher Salt
- ½ T. Cornstarch
- 1 t. Butter Unsalted
- ⅔ c. Rolled Oats
- ½ t. Cinnamon
- 3 T. Butter Melted and Cooled
- 2 T. Maple Syrup Mixed with 1T. H20
- ⅛ c. Chopped Walnuts Or other nut of choice
- 4 T. Yogurt Fage – 2%
Instructions
- Preheat Oven to 350℉ - Place rack on lower third rung.
- Using your fingers, slather baking dish(es) of choice with 1 t. of butter to coat bottom and sides of dish, set aside.
- Peel, chop apples into small ¼ inch-ish cubes, place in mixing bowl.
- Toss apples with spices, salt and cornstarch, place in buttered backing dish.
- Toss oats with cinnamon, butter, and maple syrup mixture.
- Place ½ of mixture into bowl of mini food processor, process on chop mode until a coarse paste is formed.
- Re-mix paste with whole oat mixture and add the nuts.
- Spread mixture evenly over the apples.
- Place on a sheet tray and place in oven.
- Bake for 40-45 minutes. Check for doneness by the golden color of the topping and if you hear a bubbling sound from the apples.
- Let cool for at least 15 minutes before serving.
- Serve with a small dollup (1T. ea.) yogurt. (I love the tang it adds to the dish!)
Video
Notes
Pro Tips!
Nutrition
Serving: 1.5Cup | Calories: 267kcal | Carbohydrates: 36g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 26mg | Sodium: 121mg | Potassium: 250mg | Fiber: 5g | Sugar: 20g | Calcium: 55mg | Iron: 1mg | Net Carbohydrates: 31g