My husband, FHE, eats two apples a day. And that doesn’t include other fruit he may grab on his way out the door. He loves fruit. I don’t love fruit. (Translation: I have my preferences.) But I love fruit desserts.
This is a no-fuss apple dessert – a recipe I devoured by the pan-full while I nursed Rice Kernel. No dough rolling; no need for neatness. All the warmth and deliciousness of a scratch-made dessert. A “crisp” is merely a layer of tender, sweet apples topped with a “crisp” butter, flour, and oatmeal topping. Simple and comforting, this cinnamon-scented crisp is best served warm from the oven, topped with whipped cream or a scoop of vanilla ice cream.
Lighter, Whole Wheat Apple Oatmeal Crisp
Ingredients
4-5 medium apples, any variety (2 pounds), peeled (optional), cored, and sliced or diced
2 to 3 tbsp agave nectar
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp fine salt
1/8 tsp baking soda
1/8 tsp baking powder
1/2 cup packed light brown sugar
1/2 cup uncooked rolled oats
1/3 cup whole wheat flour
1 tbsp fresh lemon juice
3 tbsp cold unsalted butter, cut into small pieces (I found canola oil works as well)
Directions
- Heat the oven to 350 degrees F and arrange a rack in the middle. Lightly coat an 8-by-8-inch baking dish with cooking spray.
- Combine the apples, agave nectar, cinnamon, and 1/8 teaspoon of the salt in a medium bowl and toss to coat. Place the apple mixture in the prepared baking dish and set aside.
- Mix together the brown sugar, oats, flour, and remaining 1/8 teaspoon salt in a medium bowl until evenly combined. With your fingertips, blend in the butter pieces until small clumps form and the butter is well incorporated, about 2 minutes.
- Sprinkle the topping evenly over the apples and bake until the streusel is crispy and the apples are tender, about 30 minutes. Let cool on a rack at least 30 minutes before serving.