Maple Nutmeg Apple Crisp by Food Fitness Faith


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It’s apple season again. Yay! I love apple pie, apple crisp, apple dumplings, baked apples and of course crisp fresh apples! 


These days, we’re all trying to cut back on sugar and fat, so I’m trying to figure out the minimum amount of both to use in my recipe while creating something that still tastes good. I think I finally have it right, but even when it’s a little tart or a little dry, no one has been complaining!


In this version, I wanted to highlight nutmeg which is usually a supporting spice along with cinnamon, ginger, cloves and allspice. The thing about nutmeg is that a little goes a long way. Trying to find the perfect amount that’s noticeable but not overpowering was another challenge, but I think I got it right now. Nutmeg has many health benefits that you might not know about, so be sure to read my article, Nutmeg: October Herb of the Month


Since maple syrup and autumn so together, I decided to use that as the sweetener this time. You can always use brown sugar or honey instead if you prefer. Real maple syrup is not cheap, and I would avoid the fake stuff made from corn syrup. 


I didn’t want to make a large recipe, so I prepared just enough to fit into an 8”X6” glass Pyrex leftover dish. An added benefit of doing so is storage. I just put the lid on it and stored it in the refriegerator. No dirty dishes!


Speaking of dirty dishes, I used the same bowl to mix the apples and then to mix the topping. Why dirty extra dishes if you don’t need to?


MAPLE NUTMEG APPLE CRISP


Filling:

2 apples (I used Honey Crisp, my favorite)

1 T. lemon juice

2 T. maple syrup (alternative: sugar or honey)

¼ t. ground cinnamon

¼ t. ground nutmeg

 

Cut apples into quarters and cut out the core. Slice into ¼ inch wedges, then slice across to create small pieces. 


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Put apples in a medium bowl and add remaining filling ingredients. Stir well. Spray or rub oil on the inside of your glass dish. Pour apples into dish and set aside.


Topping:

2/3 cup old-fashioned rolled oats (don’t use quick-cooking oats)

1/3 cup flour (I used whole wheat, but any GF flour would work too)

2 T. maple syrup

1/4 t. nutmeg

4 T. butter, melted or softened*

1/2 cup chopped nuts (pecans, walnuts, almonds, pistachios are all good)

 

Using the same bowl that the apples were in, combine all of the topping ingredients. Stir well or use fingers to mix everything together well.


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Spoon topping evenly over the apples. 


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Bake in preheated oven at 350°F for 30-35 minutes or until bubbling and brown on top.


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Enjoy by itself or with a dollop of vanilla, pumpkin or butter pecan ice cream on top! It’s ok to splurge a little. ;)


Bobbi Mullins

© Bobbi Mullins 2011, All rights reserved. FOOD FITNESS FAITH™