I love apple crisp. It reminds me of all the apple pie smells I associate with comfort baking. This crisp is delightfully pleasurable to eat, and the fact that it has half the fat and calories of traditional crisps, makes it even better.
There is no butter or flour in this recipe, yet the apples still bake up soft and almost creamy, the topping gets crisp and nutty and browned with a light sweetness that does not cloyingly detract from the apples. I love to make this in ramekins, so each person can decorate their own with a plop of ice cream or whipped cream, though I like to eat mine plain.
"Granny Smith apples have a lovely tart flavor and stay firmer when they are baked. If you aren't a fan, choose a firm apple like Honey Crisp or Gala."
Notes: Almond meal is natural, finely milled.
HEALTHIER APPLE CRISP
Ingredients: 2 granny smith apples, 2 tbsp. melted coconut oil, 1/4 cup rolled oats, 1/4 cup broken pecans, scant 1/4 cup brown sugar, 1/4 cup almond meal, 1/2 tsp. cinnamon, 1/2 tsp. ground ginger, pinch of salt.
1. Preheat oven to 350* and spritz two ramekins with cooking spray.
2. Peel, core and slice apples thinly, set aside.
3. In a medium bowl, stir together oats, pecans, brown sugar, almond meal, cinnamon, ginger and salt. Pour over melted coconut oil, stir to coat well.
4. Fill the ramekins with apples. Halve the crisp topping between the two, covering the top of the apples generously (about 1/2 cup of topping per ramekin).
5. Bake for 25-30 minutes, until apples are soft and crisp is perfectly golden. Cool slightly before serving.