Each fall, we go to a farm to pick out pumpkins and apples. I might even indulge in an apple-cider doughnut or two. Fall baking is my all-time favorite so I needed an apple crisp recipe that would help keep apples as the main flavor without a bunch of added sugar and complicated ingredients. This is a quick, simple crisp recipe best with apples you pick yourself during a fall adventure. Enjoy!
4-5 medium baking apples (try Honey Crisp or Pink Lady) apples peeled, cored, and sliced thin.
2 Tablespoons honey
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
1/4 teaspoon salt1/4 cup brown sugar
1/2 cup rolled oats
1/3 cup whole wheat pastry flour
¼ cup unsweetened coconut flakes
3 tablespoons cold unsalted butter, cut into small pieces
Coconut oil for coating pan
- Pre-heat oven to 350°F and arrange a rack in the middle. Lightly coat an 8-by-8-inch baking dish with butter.
- Combine apple slices, honey, cinnamon, and ginger in a large bowl and stir gently to coat. Place mixture directly in the prepared baking dish and set aside.
- In a mixing bowl, blend salt, brown sugar, oats, flour, and coconut flakes until evenly combined. With your fingertips or an electric mixer, roughly blend in the butter pieces until small clumps form, about 2-3 minutes.
- Spread the topping evenly over the apples and bake until topping is crispy and apples are tender, about 50-60 minutes. Let cool ~ 30 minutes before serving. *Original recipe by Ginger Hultin Nov. 2015