I’m sorry to anyone who insists that fall doesn’t start until September 22. You may technically be right, but that doesn’t stop my from enjoying fall favorites after September 1! I’m wearing boots (ok, ankle boots) and fall colors today, so I’m am READY for cooler weather and the fall flavors that come with it!
This recipe came about because my husband had asked for apple pie a few weeks ago. I didn’t feel like making a pie because the crust felt like a lot of work, so I told him I’d make an apple crisp if he brought apples home. That first attempt was a flop because I was too lazy to make sure I had the right ingredients, but the second attempt was perfect!
I’m a big fan of fall flavors – pumpkins, apples, and all the warming spices, so this dessert is exactly what I want during fall. I actually mimicked an old granola recipe I used to make for the topping by using maple syrup instead of a granulated sugar; this made sure that the topping was crispy and added an extra layer of fall flavor.
The recipe features the Apple Pie Spice blend from Primal Palate, because they’ve already done the work for us by combining the right flavors for apple pie (or in this case, apple crisp). It comes in a pack of “sweet” spices, and I love all three of them! They’re obviously great for baking, but I also like to add some to my coffee grinds in the cooler months for some extra flavor. They’re usually available on Amazon, but you can also get it directly from the Primal Palate website since Amazon is sold out.
Serves 4 | Prep time: 15 minutes | Cook time: 35 minutes
- 4 cups of Granny Smith apples, peeled and sliced thinly (approx. 5 small apples)
- 1/4 cup coconut sugar
- 1 tablespoon Primal Palate Apple Pie Spice (you could also use a pumpkin pie spice, or combine 1 1.2t Cinnamon, 1/2t ginger, 1/2t Allspice, 1/4t cardamom, 1/4t nutmeg)
- 1 tablespoon of arrowroot starch
- 1 teaspoon of vanilla extract
- 1 cup organic oats (traditional, not steel cut)
- 1/4 cup gluten free flour (I like Bob’s Red Mill)
- 2 tablespoons maple syrup
- 2 tablespoons cold butter, cut into small cubes
- 1/2 tablespoon cinnamon
- Preheat the oven to 375 degrees, grease an 8×8 square baking dish with butter and set aside.
- In a large bowl, combine the apples, apple pie spice, vanilla, coconut sugar, and arrowroot starch so that the apples are well coated.
- Spread the apples evenly in the square baking dish
- In a medium bowl (I used the same one that I used for the apples) combine the oats, flour, cinnamon, maple syrup, and butter.
- Combine with a pastry cutter, or your hands, so that the mixture resembles a crumbly dough.
- Spoon the oat mixture on top of the apples so that they are evenly covered.
- Bake for 35 minutes, or until the top is golden brown. Allow it to cool for a few minutes, and serve warm. (also with ice cream if you do dairy, because YUM)