Granny’s Apple Crisp
Ever since I was little, Granny Smith apples have been my absolute favorite! Funnily enough, it was my Grandma Willma that introduced them to me as a young child! Then, later in my teenage years, she taught me how to make her incredible Apple Crisp, featuring Granny Smith Apples, of course! I cherish my memories with my Grandma (in and out of the Kitchen!) more than anything, and I feel so honoured that she has passed on so many meaningful recipes to me. This warm and comforting Apple Cobbler is a staple for our annual Thanksgiving Feast, and with only a few simple ingredients, I know it will be a great addition to your table too!
This Delicious dessert is Gluten- Free, and can be dairy free and nut- free if need be (with a few simple substitutions!) Just swap out the butter for coconut oil, and eliminate the shaved Almonds if necessary!
Admittedly, I’m not much of a sweet tooth, so I don’t indulge in dessert very often, but I definitely never skip one or two helpings of this Apple Crisp! In my opinion, it’s the ideal desert if you are looking for a little something sweet but are on the health conscious side and don’t want the regret afterwards!
I’ll also add that this is even Husband and kid approved… the whole family devours it it with no clue that its actually good for them! Haha. We also love this Apple Crisp as an alternative to the traditional Pumpkin Pie for Thanksgiving as there are a few people in our family who are not Pumpkin lovers!
- 5 Large Granny Smith Apples ( 8- 10 small backyard apples depending on size)
- One Lemon (half juiced, half zested)
- 3 Tbsp Splenda blend Brown Sugar
- 1 cup Oats, old-fashioned
- 2 Tbsp Cinnamon, divided
- pinch of Himalayan sea salt
- 1/2 cup raw, unsalted Almonds (sliced or slivered)
- 1/4 cup Coconut oil or butter
- 3 tbsp. almond or cashew milk
- Preheat oven to 350 degrees.
- Wash apples and peel apples if you wish (we keep the skin on) slice thinly into bite size pieces.
- In a large bowl, toss apples with cinnamon.
- Grease a 9×9 Baking pan and layer apples along the bottom.
- In the same (now empty) bowl, add oats, almond flour, nuts, cinnamon, salt, coconut oil or butter, and brown sugar.
- Add the almond/cashew milk to help bind the crumble topping together and press into baking dish on top of apples.
- Bake at 350 degrees for 30 to 40minutes until apples are soft, covering pan loosely with aluminum foil halfway through to prevent from over-browning.
- Serve warm with a generous dollop of vanilla frozen yogurt or Ice cream.
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