Every year, when the leaves change color, the air gets colder and the layers get heavier, I crave a specific warm dessert that signifies all the cozy feelings this changing season brings. Unfortunately, in usual hibernation-fashion, cozy usually means carb-y. This crisp truly showcases the sweet, warm flavors fall has to offer, but without all the usual guilt. I use an assortment of apples to achieve an array of flavors and textures and a mixture of oats and nuts to achieve a healthier crisp. (Serves: 8)


Step ONE
Preheat the oven to 375°F. 

Step TWO
Peel the apples and using a paring knife, slice the apples right off the core in thin uneven pieces. (I am not a fan of coring the apples and then slicing them into wedges on a cutting board. I find the apples do not cook as well. I prefer thin slicing them right off the core and leaving the core behind.)

In a large mixing bowl, toss the apples with the lemon juice. Sprinkle with the cornstarch or arrowroot, sugar, cinnamon and salt, toss. Place apple mixture in a medium size shallow baking dish, about 2-quart (smaller than a lasagna dish), about 10” x 8-9” x 8”, or even smaller.

In a medium-size mixing bowl, mix together the oats, almond flour, toasted pecans, sugar, cinnamon, and salt. Using your fingers, mix in the butter or coconut oil, massaging it into the dry mixture. Scatter this mixture on top of the apples in the baking dish.

Bake for 60-75 minutes or until the apples are bubbling and the topping is golden.

Step SIX
Serve warm in individual bowls, dolloped with Greek yogurt, sprinkled with cinnamon and a drizzle of honey.

* I use 2 Granny Smith, one Honey Crisp, one Pink Lady, and one Spartan, but choose what you like, as long as you use two Granny Smith and do not use Macintosh.

** I place the whole pecans in a zip lock bag and smash them with the back of a frypan to chop them, then I place them in a dry fry pan and cook them on low heat until they are fragrant and toasted. This takes about 10 minutes.


For the Apples:
5 Apples*
1 tbsp Lemon Juice
1 1/2 tbsp Cornstarch or Arrowroot Powder
1 1/2 tbsp Coconut Sugar or Cane Sugar
1 tsp Ground Cinnamon
Pinch of Sea Salt

For the Crisp Topping 
1 cup/100g Rolled Oats (I like large flake or old fashioned)
1/2 cup/45g Almond Flour
1/2 cup/60g chopped Pecans, toasted**
1/4 cup/40g Coconut Sugar or Cane Sugar
1/2 tsp Cinnamon
1/4 tsp Sea Salt
2 tbsp Unsalted Butter or Coconut Oil, room temperature

For the Greek Yogurt 
2 tbsp low-fat Greek Yogurt
Sprinkle of Cinnamon
2 tsp Honey to drizzle

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