Prep 10 mins
Cook 50 mins
Tart apples work best for this recipe-- their slightly sour taste pairs well with the sweet maple syrup and nutty almond flavor. You can also substitute firm peaches for the apples, if desired.
- 4 granny smith apples, peeled,cored,and sliced
- 6 tablespoons maple syrup, divided
- 3⁄4 teaspoon cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄2 cup rolled oats
- 1⁄2 cup sliced almonds
- 2 tablespoons whole wheat flour
- Preheat oven to 400 degrees F.
- Combine apples and 2 tbsp of the maple syrup in a large nonstick skillet over medium-high heat.
- Saute until apples are tender, about 10 minutes.
- Transfer apples to a 9-inch pie plate and set aside.
- In a small bowl, whick together remaining 4 tbsp maple syrup, cinnamon, and nutmeg.
- Add oats, almonds, and flour and mix well.
- Spread mixture over apple slices.
- Bake 40 minutes, until top is golden brown.
- Cool slightly before serving.
It didn't quite have the stick-to-your-bones dessert flavor that I was hoping for, but that taste generally comes with massive amounts of butter and calories, so at the end of the day its a very tasty healthy dessert. I subbed walnuts for almonds as that was all I had on hand.
I didn't have any tart apples, and it would have been better with a tart apple. I needed to make a bit more of the topping than the recipe called for. The second topping I made with pecans instead of almonds which tasted great. I liked it because I was craving a baked apple taste on a cold Sunday, and my husband liked it because it wasn't very sweet. I served mine with some fat-free dessert topping and that gave it some creaminess that I desired. I will make again.