Does anyone else feel like time is flying right now? It seems like October came and went in an instant and suddenly we are less than two weeks away from Thanksgiving and I haven’t even had a second to decide what I want to make! Popovers and cheesecake are givens, but the rest might have to be a last minute decision. With the colder weather lately, I have been craving apple crisp. My lightened up peach crisp is one of my favorite summertime recipes, so I couldn’t help but experiment with an apple version.
I love how simple and healthy this recipe is. I like to toss the ingredients together right in the cast iron pan, resulting in minimal dish washing, which is always good. You can top the crisp with frozen yogurt/ice cream right when it comes out of the oven OR save some for breakfast and top it with greek yogurt in the morning. Who doesn’t want apple crisp for breakfast?! I often take a mason jar and layer crisp and yogurt to make a mini apple crisp parfait. Best. Breakfast. Ever. With ingredients like fruit, oats, olive oil and maple syrup, you can enjoy dessert for breakfast as often as you’d like.
- 4-5 apples, peeled and sliced
- Drizzle maple syrup
- Pinch of nutmeg
- 1 Tbsp. white whole wheat flour
- 3 Tbsp. olive oil
- 2 Tbsp. maple syrup
- 3/4 cup rolled old fashioned oats
- 1/2 cup white whole wheat flour
- 1/4 tsp. salt
- 1/4 tsp. ground cinnamon
- Preheat oven to 400 degrees F. Add apples to a cast iron skillet or an 8" x 8" pan. Drizzle maple syrup over the apples and then toss them with 1 Tbsp. of flour and a pinch of nutmeg. In a small bowl combine remaining ingredients. Sprinkle topping over apples. Bake for 15 minutes and then cover pan with aluminum foil and bake for another 15 minutes. Enjoy warm or store in the fridge for several days.