This is a seriously delicious Apple Crisp. Seriously. Maybe it's because the apples were fresh picked off the tree, or maybe it was the tantalizing smell of apples and cinnamon baking in the oven.
Early last Saturday morning, before the heat of the day hit, my mom and I drove over to John's Orchard and picked McLemore apples until the baskets wouldn't hold anymore. The Mclemore, one of the best varieties in Oklahoma, is a medium-sized 'Delicious' type fruit, that has good dessert quality. So good, that I ate quite a few before I made it home.
Seems that apple choice always comes down to personal preference. Skinny Taste suggests Empire, Gala, or Braeburn apples for baking, while Chocolate and Zucchini suggests baking with an assortment of organic apples. However, not all apples are good for baking. For a list of best baking and cooking apples, along with best uses, flavor characteristics, and appearance, I highly recommend The Farmer's Almanac. You'll also find more apple recipes here. Yum!
Enough about apples already. Let's get baking!
Servings: 8
Serving Size: 1/8th
WW Points: 5 pts
Points+: 7 pts
Calories: 242.0
Fat: 6.8 g
Protein: 2.3 g
Carb: 49.5 g
Fiber: 4.5 g
Sugar: 32.3 g
Sodium: 10.1
Cinnamon Apple Crisp
Adapted recipe from Skinnytaste.com
For the Filling:
- 5 medium apples, peeled, and diced
- 1.5 oz raisins
- 1/2 tsp cinnamon
- 1/2 lemon, juiced
- 3 tsp cornstarch
- 1/4 cup agave nectar (I used honey)
- 1 cup Quaker quick rolled oats
- 1/3 cup whole wheat flour
- 1/2 cup light brown sugar (not packed)
- 1 tsp cinnamon
- 1/4 cup (half stick) butter, melted
Directions:
- Heat oven to 375 degrees.
- Combine apples, raisins, cinnamon, agave nectar (or honey) and lemon juice in large bowl.
- Sprinkle with cornstarch.
- Toss until fruit is coated.
- Place fruit in an ungreased baking dish.
- Mix remaining ingredients (takes a bit of stirring).
- Sprinkle over fruit.
- Bake about 40 minutes or until topping is golden brown and fruit is tender.
- Grab a fork and enjoy!!
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