So good you will use this often
I prefer this apple crisp served cold but if you are the kind that likes it warm, leave it on top of another pot on the blech for 2 hours before serving it.
Healthy Apple Crisp
No margarine, no white flour and plenty of good things in this version!
Use a glass pie dish of 9-10 inches in diameter.
6-8 medium sized apples, any color or a combo of colors
1 tablespoon lemon juice
1 cup whole wheat flour
1/2 cup breadcrumbs
1/2 cup wheat germ
** note: if you don’t have wheat germ, use more oatmeal here instead
1 cup oatmeal
1/2 cup dark brown sugar
2 teaspoons cinnamon
3/4 cup ground nuts, such as walnuts, almonds or pecans – or a combo
1/2 – 3/4 cup oil as needed
Peel and slice thinly all the apples. Toss them with the lemon juice and arrange them all over the bottom of the pie dish. It will fill the dish nearly to the top. This is fine since the apples will shrink considerably as they bake.
Place all the dry ingredients in a bowl and toss them together to incorporate. Drizzle in the 1/2 cup of oil. Toss with a fork. If the mix looks dry, add the rest of the oil. Toss with a fork until the entire mix is wet but not clumpy. If it is clumpy you added too much oil. Add a bit more flour and mix again.
Using your fingers, arrange the mix all over the top of the apples.
Preheat your oven to 350°F / 180° C. Put a piece of foil down on your rack to catch any drips that may leak over the edges of your pie dish. Place the apple crisp on the foil and let it bake for 35-45 minutes, until the top is lightly browned and crispy. Let it cool completely and then cover it until serving.
Variation: after you’ve arranged the apple slices in the dish, open up a can of cranberry sauce, mash it up with a fork, and arrange this all over the apples. Then follow with the crumb topping. Delicious!