![]() In the bowl you mixed your apples in (we’re trying to save you from cleaning too many dishes here), mix together rolled oats, oat flour, pecans, coconut sugar, and maple syrup. Mix well until they’re completely coated and transfer them to an 8×8 or 9×9 baking dish coated in non-stick spray. Peel and slice your apples then toss them together with maple syrup, apple cider vinegar, vanilla, cornstarch, spices and salt. Try to avoid using McIntosh, Gala, Fuji or Red Delicious apples as they can get mushy when baked, but save those for when you want to make applesauce or cider! Granny smith apples tend to be pretty tart, but if you like tart apples feel free to use them in this recipe. Feel free to use whichever variety you like best though as there are many apples that are great for baking! Braeburn, Cortland, Pink Lady apples and Golden Delicious apples all make great options. ![]() I personally prefer Honeycrisp apples when baking because of their sweet/tart combo (I also always happen to have them in our fridge!) and they hold up really well too without getting mushy. Warm spices – delicious combination of cinnamon, apple pie spice, nutmeg and sea salt.Vanilla – gives this apple crisp a boost of flavor!.Butter (or coconut oil) – I’ve been making this apple crisp for years and both butter and coconut oil work great! Coconut oil has more nutritional value and is a great option if you’re vegan or dairy-free, but in my opinion, butter hands down just tastes the best Feel free to choose whatever works best for you!.Maple syrup – helps hold the crumble topping together and makes this even sweeter without using refined sugar.Coconut sugar – this is what I like to use in place of brown sugar in recipes and adds sweetness to the oat topping.Pecans – these make the topping even crunchier and adds a boost of protein, but feel free to leave them out if nut-free.You could also use arrowroot powder in place of the cornstarch Cornstarch – this thickens the sauce and prevents it from becoming watery. ![]()
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