Or serves Chris and Steph for one evening’s dessert (Kidding... kinda.)
- 6-8 apples (enough to fill the pan – remember they will cook down)
- 2 tsp lemon juice
- 1/2 tsp cinnamon
- 1/2 cup honey or maple syrup (optional - see notes)
- 1 cup rolled oats (quick and old-fashioned work here)
- 1 cup flour (white, whole wheat, spelt, oat, or almond)
- 3 tbsp sugar (white, brown sugar, turbinado, or coconut sugar)
- 1/2 tsp cinnamon
- 1 cup cold butter
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Preheat oven to 400 degrees Fahrenheit.
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Wash and slice the apples, leaving the skins intact. Place them in a 9x13-inch pan and toss with lemon juice, cinnamon, and honey (if using).
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In a small bowl, combine oats, flour, sugar, and cinnamon.
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Using two knives or a pastry cutter, cut the butter into the flour mixture until the crumbs are the size of peas. (TIP: a food processor makes this a snap!)
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Evenly sprinkle the topping over the apples in the pan. Bake 40-50 minutes until topping is brown and apples are bubbly.
Serve With:
Ice cream
Vanilla yogurt
Whipped cream (try homemade!)
Or just eat plain - it is awesome.
Sweetener:
Honestly, when I make this for my family, I leave out the honey in the apple filling.
This means the entire pan only has 3 tbsp of added sweetener. It saves us money (honey is expensive!), makes it perfect for breakfast, and when you add vanilla ice cream for dessert, the crisp is still delicious.
However, most people I know prefer it with sweetener in the apples. If you are used to using more sweetener or are trying to wean yourself off of heavily-processed food, you might appreciate the natural sweetness of the honey here.
Feel free to add up to 1/3 cup sugar to the topping as well - make it work for you!
Optional:
Add fresh or frozen cranberries to the apple mixture
Dairy-free:
Coconut oil, palm shortening, and vegan butter substitutes all work great in this recipe!
Gluten-free:
I have made this recipe with both oat flour and almond flour, and it's great! Remember to use gluten-free oats in order to avoid cross-contamination.