I love the Fall season packed with cinnamon, nutmeg, cloves, and pumpkin spices! The air smells good and spirits are high. I can’t think of anything cozier and more classic than an apple crisp. I created this recipe with the idea of cutting down the sugar and increasing good-for-you nutrients! I reduced the amount of brown sugar and butter, then increased the amount of nuts, oats, and added flaxseeds. You can really taste each ingredient and spice and not be overloaded with sugar. I even love this crisp over Greek yogurt for breakfast – like a parfait!
Featured Fruit & Farms:
Granny Smith Apples
Maya’s Farm, Briggs & Eggers, Whipstone, Crooked Sky, and Blooming Reed Farms
From, Chef Courtney at Nutrition Thyme RD
www.nutritionthymerd.com
Ingredients
Equipment
Method
- Preheat oven to 350 degrees F
- In a mixing bowl, toss sliced apples with cinnamon, brown sugar, and vanilla
- Place in a greased baking dish or pie pan; set aside
- Make the crumble topping:In a mixing bowl, toss the flour, oats, almonds, brown sugar, flaxseed, salt, and spices
- Rub or cut in the butter until crumble is thoroughly mixedCan use a stand or hand mixer to help with this
- Place crumble on top of the apples evenly
- Place in oven and bake for 20-30 minutes
Nutrition
Notes
Use your favorite apples or a variety
Works great with ground flaxseeds or ground chia seeds or a combination
If you don’t have whole wheat pastry flour, option to do 1/2 whole wheat flour + 1/2 all purpose flour. Whole wheat pastry flour is softer and not as “harsh” tasting as regular whole wheat flour. Also can experiment with using other flours, such as almond flour or coconut flour.
