There’s not much more fall than a warm apple crisp with whipped cream on top. It’s a rustic dessert — maybe simple — but it makes the house smell amazing and your tummy happy.
For the apples, I used three varieties to create a blend of flavors and textures: Granny Smith, Honeycrisp, and a local West Virginia variety, Mountaineer York.
Apple Crisp
Apple Part:
- 6 apples, peeled, cored, and sliced
- ½ cup granulated sweetener (used a 1:1 stevia sweetener)
- 1 Tbsp all-purpose flour
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 Tbsp lemon juice
Oat Topping:
- ¾ cup rolled oats
- ¾ cup all-purpose flour
- ¾ cup light brown sugar (can use a 1:1 stevia version)
- 1 tsp ground cinnamon
- Pinch of sea salt
- ½ cup (1 stick) cold unsalted butter, diced
Directions:
Preheat oven to 350°. Lightly butter or oil a 9×13 glass baking dish.
In a mixing bowl, add the apples and the remaining ingredients; toss gently to coat, then transfer to the baking dish.
In a second mixing bowl, add the oats through salt, then the diced butter. Work the butter in with your fingers until it’s crumbled in.
Speinkle across the apples.
Bake for 45 to 60 minutes, until the crisp is golden on top and bubbling. Let cool on a wire rack.
Enjoy warm or chilled!
~Sarah