Not-Too-Sweet Apple Crisp

By TheThinChef
October 6, 2010
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Author Notes: This is my salute to the start of autumn: a warm, comforting crisp made with just-sweet-enough apples, and hearty whole-wheat flour, oats, and brown sugar.TheThinChef

Serves: 4 to 6

  • 4 small Gala apples
  • Juice of 1/4 lemon
  • 1 to 2 tablespoons pure maple syrup, depending on the sweetness of your apples
  • 1/2 cup whole-wheat flour
  • 1/2 cup rolled oats
  • 1/4 cup firmly packed light brown sugar
  • 1/4 cup sliced almonds
  • 1/2 teaspoon ground cinnamon
  • 5 tablespoons cold, unsalted butter
  1. Preheat oven to 350º.
  2. Peel apples; slice the “cheeks” off of the cores, and discard cores. Slice apples into 1/4-inch slices, place in an 8×6-inch (or similar) baking dish, and toss with lemon juice and maple syrup. Taste a slice, and see if it tastes sweet enough; if not, add a bit more maple syrup. Set aside.
  3. In a medium bowl, combine flour, oats, brown sugar, almonds, and cinnamon. Using your fingers, work in the butter until the mixture resembles wet sand, and it sticks together in clumps. Taste, and add more sugar if you think it should be sweeter.
  4. Pour topping over apples in the baking dish. Bake for 22 minutes, or until topping is golden brown and apples are just tender. Cool for 10 minutes before serving. Serve with vanilla ice cream for extra oohs and aahs.

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