With fall being here, it’s no wonder people are baking from the beautiful fruits and vegetables from our area! My personal favourites are pumpkin pie and, of course, apple crisp!
It is something I love to take a huge heap of, and it can easily add up in calories! Try this healthier version next time you make apple crisp! I promise you won’t miss all the added sugar!
For this recipe, I’ve swapped out regular sugar and in place have used coconut sugar. It’s harvest method is very similar to our maple syrup method, coconut sugar is sap from a coconut tree. Then it’s heated until most of the water has evaporated.
Coconut sugar has a much lower glycemic rating than regular table sugar (coconut sugar is 35, white sugar is 55 to 60), which means it doesn’t spike your blood glucose and insulin as much as regular sugar does, but it does yield the same calories and carbohydrates per tablespoon.
6-7 thinly sliced apples
1/3 cup butter, soft (for dairy free use coconut oil)
1/3 cup coconut palm sugar
1/2 cup old fashioned rolled oats (or quinoa flakes)
1/2 cup oat flour or coconut flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon kosher salt
1. Preheat oven to 375 degrees.
2. Using coconut oil, grease a large baking dish (I used a 9×16).
3. Spread the sliced apples evenly in the baking dish.
4. Combine the rest of the ingredients in a medium size bowl and blend until crumbly.
5. Sprinkle the topping over the apples The baking time depends how tender you like your apples- I prefer them really soft so I recommend 35-40 minutes. If you like them still somewhat crunchy, only cook for about 25-28 minutes!