Starting the fall season with a nice easy apple crisp just seems like the right thing to do. Apples are so plentiful and delicious this time of year. So yum….
This version does not have butter, refined white flour, or sugar. I included a date butter glaze that is smooth and decadent.
Top it off with a dallop of non dairy whipped cream (like Trulight) or whipped coconut milk and you’ve got yourself some fall heaven. Just make sure to share!
Happy apple picking!
C & KPrint
Easy apple crisp made the healthy way without refined white sugar and flour! Make the Date Butter as a caramel glaze on top. Delicious!
5 apples, I used 4 honeycrisp and 1 granny smith, peeled and sliced thinly
1/2 cup coconut sugar ( or sub brown sugar)
1 lemon juiced
1 tablespoon arrowroot powder ( can sub cornstarch)
1 cup organic preferably oats
1 1/2 cups oat flour ( ground in high speed blender or buy, can sub whole wheat, white, spelt)
1/4 cup brown sugar ( can sub white sugar or coconut sugar)
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
pinch of salt
3 tablespoon grapeseed oil ( can sub olive )
3 tablespoon maple syrup
2 cups medjool dates
1/2 cup maple syrup, heated in microwave for 30 seconds
1 1/4 or so filtered boiling water
Preheat oven to 375 degrees F
In a 9 x 9 square pan, using non stick organic cooking spray or lining pan with parchment paper
In a large bowl, combine the apples, coconut sugar, lemon juice and arrowroot powder. Mix to combine and pour mixture in pan for an even layer.
Using same bowl, combine the flour, oats, salt, brown sugar, pumpkin pie spice, cinnamon, oil and syrup. Mix well using hands to fully incorporate. Should be crumbly mixture.
Sprinkle topping over the apple layer evenly.
Bake for 20 to 25 minutes until golden and slightly bubbly.
Make the Date Butter:
In a high speed blender, combine the dates, hot syrup, and boiling water. Let sit in the blender for a few minutes. Then blend very slowly at first to high speed. You may have to add little more hot water to get the consistency that you want. The butter should be a smooth texture and amber color, much like caramel.
Using a zip lock bag, spoon some of the date butter into the bag, snipping off a tiny corner and piping the glaze over the top into whatever design you desire.
Serve warm, cold or room temperature.
Top with non dairy whipped cream if desired.