Prep 30 mins
Cook 25 mins
This is a good apple crisp made with one of my favorite sugars for baking. I love cooking with anything organic so please, enjoy!
- 10 apples (tart organic)
- 1 lemon, juice of
- 1⁄2 teaspoon cinnamon
- 1⁄2 cup rolled oats
- 1⁄2 cup flour (all purpose unbleached)
- 1⁄2 cup sugar (sucanat)
- 1⁄8 teaspoon salt
- 1⁄2 cup walnuts (finely chopped)
- 1⁄2 cup margarine (or non-hydrogenated substitute)
- Peel & slice apples.
- Mix together apples with lemon juice and cinnamon.
- Place mixture in a greased 9" x 13" baking dish.
- Combine oats flour, Organic Sucanat, salt, cinnamon and walnuts in a bowl.
- Mix in the margarine substitute with your fingers until mixture resembles coarse crumbs.
- Spread evenly over the apples.
- Bake for 25 minutes at 375 Degrees or until apples are soft and topping is brown.
I made half a batch of this for 2 for breakfast. I used Granny Smith apples and DH found it too sweet to his liking. So next time I will use tart apples if available or cut down on the sugar. I made double the topping because that is the best part. I had to use a combination of sucanat sugar and maple syrup as I didn't have enough sugar. I made this gluten free by using white rice flour in replacement of the all purpose flour. I used gluten free quick oats which was fine but do not use instant as I believe that will not work. I omitted the walnuts out of preference and substituted canola oil for the margarine as we are dairy free I used less because of the additional liquid in the form of maple syrup. I had to use bottled lemon juice this time but next time I would use fresh. I also added about double the amount of cinnamon in the apple mixture and sprinkled a little cinnamon on top when it was all put together ready to go in the oven. I served it with maple syrup on the side and rice milk but DH didnt use either and I found it sweet enough without but did add a drizzle of maple syrup to mine. I will make this again as dessert or breakfast.