Tuesday, September 23, 2014

Apple Crisp Yummy and Healthy

Cinnamon Apple Crisp
Apple Filling
  • 2 large apples, a combination of varieties works best (I used a Honey Crisp, which is similar to Gala and also a green apple)
  • ¼ teaspoon cinnamon
  • 1 tablespoon butter, melted
  • 2 tablespoons honey
Crumble Topping
  • ¾ cup rolled oats
  • ½ cup whole-wheat flour
  • ½ cup walnuts, chopped (could also substitute pine nuts)
  • 3 tablespoons butter, melted
  • 2 tablespoons honey
  • ¼ teaspoon salts 
  • (Alternatively this dish can be baked together in one round pie plate.)
  1. Preheat the oven to 375 degrees F.
  2. Slice the apples into thin 1" pieces. I do this by using an apple slicer and then cutting each slice two more times (both longways and crossways).Sliced Apples for Cinnamon Apple Crisp from 100 Days of #RealFood
  3. Toss the apples in a medium sized bowl with the cinnamon, butter, and honey. To make the honey slide right out of the tablespoon (as opposed to sticking) measure out the melted butter first.
  4. Evenly divide the apple mixture into 8 half-pint jars (or together in one pie plate if using). Place the jars on a large baking sheet.
  5. In the same mixing bowl combine the crumble ingredients including the oats, flour, walnuts, melted butter, honey, and salt. Evenly divide the mixture over top the seasoned apples in the jars.
  6. Cover the jars with one large piece of foil and bake for 25 minutes. Remove the foil, turn the oven up to broil, and cook for 2 to 3 minutes longer or until the topping turns a light golden brown. Serve with homemade vanilla ice cream (if desired) and enjoy!

Here is the reference for this recipe:


No comments: