Apple crisp is a staple in our house. I love watching the apples growing on the trees, picking them as we're playing outside, and then bagging up barrels of them to freeze for winter and make comfort foods with.
Apple crisp is one of those easy quick desserts, but the amount of sugar!! yikes!
I keep is pretty simple these days, and have opted for a few substitutions to make it tasty and rich, while keeping it low on the GI index
Pure and Simply Healthy Apple Crisp
5-6 apples? Really I just use enough to fill a baking dish halfway. Peel and core and slice the apples and lay them in the baking dish.
Sprinkle with 1 tbsp lemon juice over the top. Sprinkle 1 tsp cinnamon and 1 tsp cardamom.
1 cup nut of choice. I like walnut, pecan, and almond.
Pulverize these in a food processor with 1/4 c coconut oil, 1 cup oatmeal and 1/2 c dates and 1/4 c coconut sugar.
You may add another 1/2 c dates if you would like it more moist.
Toss the topping onto the apples, bake for 25 minutes in a 350 oven.
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