When November hits, I often think back to the beautiful aromas of cinnamon, apples and butter that filled mom’s kitchen. Apple crisp, more so than apple pie, has always been a popular dish in our household during the holiday season. And when you bite into the warm apples smothered in the crispy topping of cinnamon, brown sugar and flour, it all just melts together and soothes any stress of the day.20151103_120932_resized

Apple crisp (used in the United States and Canada) or apple crumble ( preferable in the United Kingdom, Australia and New Zealand) is a dessert consisting of baked chopped apples, topped with a crisp streusel crust. Ingredients usually include apples, butter, sugar, flour, cinnamon, and often ginger, and/or nutmeg.

As I’ve gotten older, I’ve become a bit more conscious of what I eat and the thought of eating so much sugar and white flour takes some of the fun out of the gloriousness of one of my favorite desserts. So I’ve come up with an alternative recipe that allows all of us to enjoy the ooey gooey greatness of this holiday favorite without the guilt. (Well without most of the guilt).

Wet Ingredients:

8 Apples (preferably MacIntosh)-mostly peeled (some skin is ok) and cored, then sliced into half-moons.

Land-O-Lakes Olive Oil and Sea Salt Butter- 1/2 cup cold

Organic Pure Apple Cider (meaning pure apples juiced, no concentrate or added sugars. Martinelli is good organic brand)- 4 splashes

Dry Ingredients:

Organic Brown Sugar- 1 1/2- 2 cups

1 tsp of cinnamon

Oats- 1 1/2 cups

1 1/3 cups of Organic Red Mills Whole Wheat Flour

1 tsp nutmeg

Instructions:

Once apples are peeled and cut, line them along a 13 x 9 inch pan that has been lightly greased. Take your apple cider and splash it over the apples, very lightly. You do not want to create a pool of juice at the bottom of the pan.

Combine your dry ingredients together, then add the butter in batches, mixing it in with a spatula until it combines, giving it the texture of moist crumble. Spread the mixture over the top of the apples, leaving no apple uncovered (prevents drying out and burning of apples).

Bake at 375 for 30-35 minutes. When the top becomes a golden brown color it is done. You may use a fork to poke at the apples to see if they are soft enough. You want the fork to pierce the apples easily without the apples falling apart or becoming mushy.

Let it cool for ten minutes and enjoy with some ice cold French vanilla bean gelato or ice cream!

This is a great Digestion Suggestion treat for any family to enjoy and is just a bit healthier than the original.

From my family to yours!

 

 

Published by smtraphagen

SM Traphagen is a writer and novelist. Her works have appeared on Buffaloeats.org, Accounting Today Magazine, St. Reds Magazine, The Culture-ist Magazine, Buffalo Healthy Living Magazine, among others. With a fiction novel written, the hope is to expand the world of fiction in fun and creative ways. Her love of writing fiction and food have culminated in a website that blends the two, including Digestion Suggestion and Untold Shorties.

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