Apple oat crisp with a generous and wholesome crunchy topping. Serve with Greek yogurt or ice cream. Welcome fall!
Ingredients
Crisp topping:
.75 cup/170g unsalted butter, cubed and at room temp
0.5 teaspoon cinnamon
.25 teaspoon ground cloves
1 teaspoon vanilla extract
1 cup whole wheat flour
1.25 cup rolled oats
1 cup flax and quick oat mix (I used a grocery store brand, use whatever you prefer)
0.5 teaspoon kosher salt
2 tablespoons roasted whole almonds
1 tablespoon dried cranberries
2 tablespoons of honey (I used Honey Girl) or maple syrup
0.5 cup + 2 tablespoons sugar in the raw (or light brown sugar)
Apples:
6 apples, peeled, cored, and halved
4 tablespoons/55 g unsalted butter, melted
3 T sugar in the raw (or light brown sugar or granulated sugar)
0.5 teaspoon cinnamon
1 teaspoon vanilla extract
1.5 cups apple juice
Instructions
Preheat oven to 375F. Make the topping by combining all of the dry ingredients in a large bowl, adding in the cubed butter and working the butter in with your fingers until you get a nice crumb. Refrigerate until needed.
Place the apples, cored side up, on the bottom of a baking dish. Top with melted butter, sugar, cinnamon, and vanilla. Pour juice into the baking dish and cover with foil. Bake for about one hour - but check 45-50 minutes in - until apples are soft.
Remove the foil and cover with apples with the crispy topping. Increase oven temperature to 425F and bake for 20-25 minutes longer, until the apples are bubbly and the topping is golden brown.
Serve warm or at room temperature, with a scoop of vanilla ice cream or wholesome Greek yogurt.
Recipe by Saffron and Honey at https://saffronandhoney.com/apple-oat-crisp/