Apples are cheap here right now. We are paying about 50 cents a pound. This gives us a lot of wiggle room for apple recipes. This simple apple crisp is easy to make and has a slightly savory twist with just a bitty of fresh rosemary. Add this to your apple recipes list for the fall. As a bonus, this uses the oven so it is a perfect food for warming your house up and allowing you to put off turning on the heat a bit longer.
Choosing apples for apple crisp.
Choose firm apples, such as Granny Smith or Pink Lady (pictured), for this recipe. These varieties will hold up well to the heat of baking without turning to mush. Any apple that has a reputation for holding it’s shape when baking will do the trick. This is usually more tart verities.
Make this simple apple crisp
Apple Crisp Filling:
6 large apples, cored, peeled, and sliced
1 T. fresh lemon juice
1/3 c. real maple syrup
2 T. 100% apple juice (sugar free)
1 t. ground cinnamon
½ t. ground allspice
1½ t. fresh thyme leaves
¼ t. salt
1 c. old-fashioned rolled oats
1/3 c. almond flour
1/3 c. almonds, sliced
1/3 c. honey, preferably local
3 T. unsalted butter, melted
How to make apple crisp
Place top oven rack in the center position and pre-heat oven to 350°F. Grease an 8” x 8” baking dish and set aside.
Place apples in a large non-reactive bowl and toss with fresh lemon juice. Add maple syrup, apple juice, cinnamon, allspice, thyme leaves, and salt. Toss to combine and set aside.
Combine topping ingredients in a separate bowl and stir until oats are thoroughly coated and all ingredients are well combined. Set aside.
Pour apple mixture into prepared baking dish and spread into an even layer. Spread the topping evenly across the top in a uniform layer, as well.
Place into pre-heated oven and bake for 30 minutes. If the top layer is nicely browned, cover dish loosely with aluminum foil to prevent over-browning. Continue baking for another 15-20 minutes or until the apple crisp is nice and bubbling. Remove from oven and set aside to cool for 5-10 minutes.
How to serve apple crisp.
Serve warm with fresh vanilla bean ice cream or freshly whipped cream. Store leftovers in an airtight container in the refrigerator and reheat in the oven.