Is there anything easier than an apple crisp to top off a dinner? If you can peel and chop an apple, then you’re on your way to making something delicious, fragrant and high in fiber. While I know my recipe has a lot of butter and sugar, you can easily dial those back a bit and still have a super delicious result.
This recipe yields 6 to 8 healthy servings of apple crisp. To bring it to a whole other level, I took my serving of apple crisp and put two heaping tablespoons of vanilla Greek yogurt on top, and then liberally sprinkled the concoction with pumpkin seeds.
- 5 baking apples, peeled, cored and diced (I used “Ida Red” apples)
- 2 tbsp. cinnamon
- 1 cup white sugar
- 1 cup Panko crumbs
- 1 cup quick oats
- 2 1/2 cups large flake oats
- 1 cup brown sugar
- 1 cup melted butter
Heat oven to 350 degrees. Stir diced apples together with the cinnamon, white sugar and crumbs. The reason I include the crumbs is so that the juices from the apples don’t turn into a runny mess in the bottom of the pan. Place the apple mixture in an ungreased baking dish and set aside.
To make the topping, stir the two kinds of oats together with the brown sugar. Stir in the melted butter until it is all worked through the oats. Pile the oat mix on top of the apples and press down. Place in the oven and basically while it cooks for half an hour sit back and enjoy the luscious smells of cinnamon and apples wafting through your house. If you like peaches and they are in season where you live, be sure to check out my peach crisp recipe.
Serve the crisp warm out of the oven on its own or with ice cream, custard or vanilla Greek yogurt. This recipe would also be excellent with some toasted pecans or walnuts sprinkled on top.