How to Make Truly Healthy Apple Crisp

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By theriddlefam
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Make Truly Healthy Apple Crisp

Hooray for the chilly seasons! Cold equals baking for me, among other things. A few years ago I challenged myself to abandon the oven in the summer because it heats up the house too much and it’s not economical. I do pretty well for the most part, so once Autumn blesses us with her first chilly whisper, I am in the kitchen stuffing something scrumptious in the oven. My favorite fall dessert is apple crisp. It’s warm, the spices in it taste and smell like fall, and if you choose the right ingredients, it’s pretty much good for you! Oh, heavenly dessert that is mostly healthy! How hard it is to exert self control with such things! I always double this recipe and cook it in a 9×13 pan. Sometimes, if we’re having guests over, I triple it and use a 4.8-qt. pan, because it is simply a travesty to not have leftovers. It’s lovely right out of the oven, but I almost like it better the next day straight from the fridge. I’m weird that way

Difficulty: Easy

Instructions

Things You'll Need:

4 cups peeled and sliced apples (about 4 medium)
3/4 cup rapadura (or you can use less-healthy brown sugar, packed)
1/2 cup spelt or kamut flour (or regular all-purpose, but it’s not preferred for health)
1/2 cup oats
1 teaspoon Cinnamon
3/4 teaspoon Nutmeg
1/3 cup butter or expeller-pressed coconut oil (expeller pressed doesn’t taste like coconut)

Step 1

Heat oven to 175 degrees.
Step 2

Grease square pan, 8×8x2 inches.
Step 3

Place apple slices in pan.
Step 4

Mix remaining ingredients thoroughly. Sprinkle over apples.
Step 5

Bake 30 minutes or until apples are tender. It’s tasty served warm, with ice cream, or out of the fridge. Some might like to eat the leftovers for breakfast the next day. And for lunch. And snack.

Tips & Warnings

You can drizzle a mixture of 1/2 cup powdered sugar and 1 Tablespoon milk over the top to make it a more decorative dessert.
Choosing all-organic ingredients protects you from consuming dangerous pesticides.