With our local apple season coming to a close, we are making apple crisps like no tomorrow! Apple crisp is one of those dishes that we've all had, and to me, it just carries a feeling of familiarity, warmth and comfort. This apple crisp ticks all of those boxes, plus you can eat it as a desert OR a breakfast; win-win!
Apple Crisp
Serves 8-10
Prep time: 20 minutes
Cook time: 50-60 minutes
Filling:
16-18 of our Goodland apples (in the off-season use 8 apples of your choosing, we like to use two varieties like Grannysmith apples + Honey Crisp apples to add different flavors)
1 lemon, juiced
2/3 cup brown sugar or coconut sugar
1-1/2 tsp ground cinnamon
3 tbsp cornstarch
1/4 cup apple juice or water
3/4 tsp ground ginger
1/2 tsp nutmeg
Topping:
1 cup rolled oats
1 cup all purpose flour
1 cup brown sugar (can substitute 1/2 cup coconut sugar and 1/2 cup brown sugar)
1/4 cup pecans chopped (optional)
1/4 tsp sea salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 cup melted coconut oil
1/2 cup saskatoons (optional)
Method:
Pre-heat oven to 350 F.
Remove apple cores then thinly slice lengthwise. I like to leave the skins on the apples, but if that's something you traditionally don't like, feel free to peel your apples at this time.
Add the apples to mixing bowl and top with remaining filling ingredients.
Toss to combine and add to a 9 x 13 baking dish.
Next, mix together all of your topping ingredients except the saskatoons. Use your fingers to break down any large clumps.
Pour over the apple filling in an even layer.
Scatter your saskatoons (if using) over the topping.
Bake uncovered fro 50-60 minutes until the filling is bubbly and the apples are fork tender.
Let the crisp rest for 30 minutes after taking it out of the oven.
Feel free to top with vanilla ice cream or eat on its own!
Enjoy!
Ashley