The official start of fall is just days away and with fresh Stemilt apples coming off the tree right now, it’s the perfect time to whip up a classic fall dessert recipe. In this post, Coryanne from our Kitchen Council shares a lightened-up version of a go-to apple dessert recipe – apple crisp. Made with Granny Smith apples, this healthy apple crisp can be enjoyed after dinner or even for breakfast!
With fall swiftly moving us back into a routine and mid-week meals a hurried balance between school and activities, there is one sure way to ensure that we all slow down and take a moment around the kitchen table to soak up a few moments where time stands still and the only thing that matters is a piping hot serving of fresh from oven apple crisp. If I’m honest, when it comes to mid-week sweets, time is never on my side which is why an apple crisp is a staple at our kitchen table. Sweet, tart and aromatic, nothing says fall like an apple crisp. But because we are often eating this just before we start our bedtime routine, I’m forever looking for a way to lighten it up and make it less like a sweet treat, and more like a lighter version of itself.
Swapping out some of the sugar with maple syrup and blending in rolled oats means that this apple crisp recipe is less heavy without losing all of the taste that we love. Going a step further and replacing the standard vanilla ice cream with a dollop of vanilla yogurt keeps that trend going; and I often serve the left overs for breakfast which is why when I do make it, I make two. The tangy Granny Smith apple variety is perfect for this particular apple crisp recipe because it maintains its great texture after baking (after all, you can’t have a crisp without crisp apples!).
This recipe is so easy that you can whip it up in less than 5 minutes. The bulk of the time is spent baking it so, make a crisp before you sit down for dinner, and by the time you are done, it will be ready and waiting for you.
- 1/3 cup all purpose white flour
- 1/3 cup packed light brown sugar
- 1/3 cup rolled oats
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, chilled and diced
- 2 tbsp chopped pecans
- 3 lbs Granny Smith apples, peeled, cored and thinly sliced
- 1/4 cup real maple syrup
Sweet, tart and aromatic, nothing says fall like an apple crisp - and this recipe is lightened up for guilt-free indulgence.
Sweet, tart and aromatic, nothing says fall like an apple crisp – and this recipe is lightened up for guilt-free indulgence.
- In a dry mixing bowl, add the flour, oats, ¼ teaspoon of ground cinnamon, and brown sugar, and blend with a spoon before adding the butter.
- Using your hands, gently combine by rubbing the ingredients together with your fingertips until you have the texture of wet sand.
- Add the pecans, if you are using them, by stirring them in with a spoon. And then set aside while you prepare the apples.
- Combine the apples, remaining cinnamon and maple syrup and stir until the apples are fully coated with the blend. And then pour into a baking pan, arranging them flat across the base.
- Then top with the dry mixture, using your hands to pat it down. Bake at 375F for 40-50 minutes, or until the top is golden brown. Serve warm with a dollop of vanilla yogurt.