See, I love apple fresh for an assortment of reasons. It's comfortable, soothing, somewhat nostalgic and a lot simpler to make than custom made crusty fruit-filled treat. Besides who doesn't cherish the surface part of the fixing? It's all that you could need in a sweet.
I initially made this more advantageous apple fresh a couple of years prior and haven't thought back since. You'd never realize it was somewhat better for you it is possible that, I've helped it up only enough for it for you to appreciate and still feel like it's something extremely unique leaving your broiler.
Rather than utilizing standard sugar like most apple fresh plans call for, I utilized maple syrup in the filling. The formula doesn't call for a lot however when all is said and done, it winds up being the ideal measure of sweetness. The filling likewise requires a little whiskey, however you can swap that for vanilla on the off chance that you'd like. In any case, this apple fresh is going to make your gut (and heart) extremely, glad.
For the apples, I love utilizing a blend of granny smith or honeycrisp yet I'm certain it will work with whatever apples you have accessible. Also, here's a tip: ensure you cut the apples into meager cuts; it has any kind of effect in how the rapidly apples cook. Nobody prefers hard apple in their fresh!
- For the topping:
- 1/3 cup whole wheat pastry flour (or regular flour or gluten free oat flour or almond flour)
- 1/2 cup old fashioned rolled oats, gluten free if desired
- 1/3 cup dark brown sugar (can also sub coconut sugar but brown sugar is best)
- 1/2 raw chopped pecans
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup cold butter or vegan buttery stick, cut into very small cubes (can also use coconut oil)
- For the crisp:
- 5-6 medium Honeycrisp or Granny Smith apples, peeled, cored and very thinly sliced
- 1/3 cup pure maple syrup
- 1 teaspoon cinnamon
- pinch of nutmeg
- 1 tablespoon bourbon (or pure vanilla extract)
- Preheat oven to 350 degrees F. Generously grease an 8x8 baking pan with nonstick cooking spray. Set aside.
- To make the topping: Combine the flour, oats, brown sugar, cinnamon and pecans in a large bowl until well-combined. Add in the pieces of butter and use your hands to squeeze and combine until the mixture becomes crumbly and resembles wet sand. (Alternatively, you can cut in the butter with a pastry cutter, or place all of the topping ingredients in a food processor and pulse until just blended. My favorite method is to use my hands, as I believe you get the best crumbly topping that way.)
- Once finished, place topping in the fridge and begin making the apple filling.
- To make the filling: Place apples, maple syrup, cinnamon, nutmeg and bourbon (or vanilla) in a large bowl and toss to combine. Allow to sit for 5-10 minutes.
- Take 1/3 cup of the topping mixture and toss with the apple mixture. Place the apple mixture in prepared pan and sprinkle evenly with topping.
- Bake the crisp on a baking sheet (just in case the filling bubbles over!) for 45-55 minutes, or until topping is golden brown and filling is bubbling. Remove from oven and cool 10 minutes on wire rack. Serve warm with your favorite vanilla ice cream. Makes 9 servings.
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