Healthy Apple Crisp with Oatmeal Pecan Topping
About 6 medium apples, peeled
and thinly sliced (recommend
a mix of sweet and tart apples)
¼ cup pure maple syrup
1 tablespoon lemon juice
1 tablespoon arrowroot powder (or cornstarch)
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon sea salt
1 cup organic brown sugar or coconut sugar
1 cup rolled old-fashioned oats (gluten-free, if needed)
½ cup almond flour
½ cup chopped pecans or walnuts
½ cup vegan buttery sticks or coconut oil (not melted)
Preheat oven to 350 degrees. To make the topping, mix together brown sugar, rolled oats, almond flour, and nuts. Cut in butter or coconut oil until topping is crumb-like. Set aside. Add apple slices to a large bowl with maple syrup, lemon juice, arrowroot powder, cinnamon, nutmeg, and salt. Gently toss until all apple slices are coated. Transfer apple mixture to a greased, 8×8 square baking dish or a 9-inch round pie pan.
Sprinkle crisp topping over apple mixture.
Bake for 45 to 50 minutes or until the apple filling is bubbly and the top is golden. Check the crisp around 30 minutes in. If the crisp seems to be browning too quickly, cover with foil for the remaining 15 to 20 minutes.
Cool on a wire rack for 5 to 10 minutes and enjoy warm with ice cream or whipped topping. Serves 12.
Apple Cinnamon Baked Oatmeal Cups
3 cups rolled oats
1½ teaspoons cinnamon
1 teaspoon baking powder
½ teaspoon sea salt
1½ cups milk (recommend using unsweetened vanilla almond milk)
2 tablespoons ground flaxseed
½ cup unsweetened applesauce
¼ cup maple syrup
2 tablespoons natural almond butter
1 teaspoon vanilla extract
½ cup diced apple, divided
Preheat oven to 350 degrees and line a 12-cup muffin tin with silicone or paper liners. Spray liners with non-stick spray. In a large bowl, mix rolled oats, cinnamon, baking powder, and salt. In another bowl, whisk together almond milk and flaxseed. Let sit for about 5 minutes before adding remaining wet ingredients: applesauce, maple syrup, almond butter, and vanilla.
Pour wet ingredients into the large bowl with the dry ingredients. Gently stir to combine. Fold in ¼ cup diced apples. Scoop mixture evenly into muffin tin with liners and top each cup with remaining diced apples.
Bake 30 to 35 minutes or until the center of the cups has set and a toothpick comes out clean. Allow cups to cool before transferring to a storage container and placing them in the fridge or freezer. Serves 12.
Photos: Brittany Mullins