Deliciously Healthy Apple Crisp

I have a well-known penchant for ALL desserts that involve baked apples. Simply said, there’s a very special place in my baker’s heart for apple pie, apple crisp, apple tarts, apple muffins… you name it! the list goes on… and on! There’s nothing better than the dispersing smell of warm, cinnamon-dusted apples, with a little nutmeg sprinkle. I wish I could bottle up that scent and share it with you all. They should totally make apple pie scented candles, I am 100% behind that.

Around 25 or so years ago, I started baking with my mama… I was a super curious, wide-eyed girl intent on learning all the “family pie crust secrets” from the very best baker that I know. She taught me everything I share with you guys today; and I love to play with the ingredients to make my food better for you, while trying to adhere to her taste standards.

But for all intents and purposes… I decided to bake an apple crisp because even the novice baker will be (very) tempted to give this unassuming little recipe a try. It’s an incredibly easy and satisfying fool-proof recipe that will change the way you view desserts. You’re literally assembling a fruit base, and an oat + spelt crumble topping and then layering one on top of the other. That’s it. Really.

This apple crisp is made with ALL good things and subs out some of the traditional ingredients for much healthier alternatives. But here’s the disclaimer; it does NOT lack in taste…nope! it’s deliciously indulgent! The way all recipes should feel.

Instead of:

bleached, white flour we use spelt flour (spelt is an ancient grain, much like quinoa, and it’s highly nutritious, makes a kick-ass pizza dough and its easier to digest than wheat)
traditional butter, we use melted coconut oil or vanilla ghee (ghee is clarified butter that is lactose free and easier on the stomach)
brown sugar, we use coconut sugar which is lower on the glycemic index and won’t make your blood sugar levels spike and then crash shortly thereafter
instead of highly processed/instant oats we use old-fashioned, rolled oats which have the best texture for apple crisp or crumble and some are even certified gluten-free

And while we are at it talking about nutrition, let me introduce you to my new BBF: MCT Oil Powder. In other words, Hello Good Fats! I’ve always promoted the intake of good fats in order to help you burn fat. The acronym MCT stands for Medium Chain Triglycerides. It’s awesome for digestion because it helps foster and promote the growth of good gut bacteria. As opposed to other (not-so-good) fats which are easily stored by the body, MCT is quickly metabolized and turned into an instant energy source.

I first learned about it when looking at foods that give you energy and that you can easily convert (or metabolize) into fuel. Runners and swimmers often take a tablespoon of MCT oil for this very same purpose. Also, MCT entirely plant-based (commonly extracted from coconut oil), so all my vegan peeps can partake in the goodness and reap the nutritional benefits. For this recipe, I added 1 tablespoon of Carrington Farms MCT Oil Powder to the crumble topping and then mixed it in well. You can’t even taste it, and yet you’re doing something good for you. p.s. I love sneaking in good for you foods in my treats.

Speaking of better for-you-ingredients, Carrington Farms makes delicious, ethically sourced, non-genetically modified products made from simple, clean, real ingredients that are easy to incorporate into every lifestyle. I love that they provide me with building blocks to simpler, more manageable recipes I can indulge in while feeling confident in what I’m putting in my body!

Keep on scrolling to learn how to make this Delicious Apple Crisp!

Servings: 8
Time: 1 hour
Difficulty: easy
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Ingredients:

Fruit Filling

6 apples (peeled, cored & cut into chunks)
2 tbsp of real maple syrup or raw honey
1/3 cup of coconut sugar
1 tbsp of pure vanilla extract (I love Madagascar vanilla!)
1/2 tsp of cardamom
1/2 tsp of nutmeg
1 tsp of cinnamon
1/3 cup of golden raisins (optional, but SO good!)

Topping

1 cup of spelt flour
3/4 cup of (gluten-free) old-fashioned rolled oats (large-flake)
1/2 cup of coconut sugar
1/3 cup + 1 tbsp of melted coconut oil OR vanilla ghee
pinch of sea salt
1 tbsp of coconut sugar (to sprinkle the top right before it goes into the oven)
1 tbsp of Carrington Farms MCT Oil Powder

Substitutions

For gluten-free options= substitute 1 cup of spelt flour for 1 cup of super fine almond flour

Instructions:

Heat the oven to 350F
Wash, peel, core & slice the apples. I cut them in half right across the middle and then use each 1/2 to cut vertically & then across to create apple chunks as opposed to apple slices. I find apple chunks are thicker and hold the fruit base far better.
Mix and toss the apple chunks, real maple syrup, coconut sugar, vanilla, cinnamon, cardamom & nutmeg to ensure and even coating.
Place the fruit filling on a pie dish (that’s been sprayed with coconut oil)
In a separate bowl, mix all the dry ingredients for the topping: spelt flour, coconut sugar, MCT powder & oats. Once well mixed, incorporate the coconut oil & mix until it’s evenly absorbed.
A nice, doughy paste will form, use clean hands to firmly press the mixture over the apples sitting on the pie dish.
I like to always sprinkle some coconut sugar (about 1 tbsp) across the top to ensure it caramelizes/browns nicely.
Bake for about 50 minutes or until golden brown and you see the edges bubbling with filling.
Enjoy warm with a dollop of dairy-free coconut or vanilla ice cream OR with freshly made coconut whipped cream!

By: Aleyda | The Dish On Healthy