By Ashley Schumacher
It’s time for apple to shine.
I love pumpkin as much as the next person. Trust me. I have a whole Pinterest board dedicated to that one glorious fruit. (Yes, pumpkins are fruits.)
BUT! Apples are delicious. Crisp. Juicy. Sweet. Tart. The range of flavors and colors and textures. Perfection.
One of our most favorite fall desserts (season is kind of irrelevant here, my husband asks for this all year long) is apple crisp. Now, I’ve had a fair amount of apple crisps over the years. Some with nuts, some without. Some with a cookie crust. Others with oats.
This is my adaptation of an apple crisp recipe I found on the Taste of Home web site.
1 cup all-purpose flour (You can substitute whole wheat flour or all-purpose gluten free flour)
¾ cup rolled oats
½ c chopped walnuts or pecans (divided)
½ cup coconut sugar (divided)
1 teaspoon cinnamon
½ cup coconut oil (You can substitute butter or use half butter, half coconut oil)
4 cups chopped and peeled apples
2 tablespoons cornstarch or arrowroot powder
1 cup water
1 teaspoon vanilla extract
- Preheat oven to 350 degrees. In a large bowl, combine the flour, oats, ¼ cup coconut sugar and cinnamon. Cut in coconut oil/butter until crumbly.
- Press half of this mixture into a greased 9×9” baking pan. Add chopped apples.
- In a small saucepan, combine the water, cornstarch/arrowroot powder, ¼ c coconut sugar and vanilla. Bring to a boil, cook and stir 2 minutes or until thick. Pour over apples.
- Sprinkle remaining oat/flour mixture over apples.
- Bake 60 minutes or until apples are tender.
This is an easy enough recipe to follow and super delicious. You can also swap out apples for pears or peaches, too.
Okay, so if apples really aren’t your favorite fall flavor and your love for pumpkin wins… try this amazing (and healthy!) Pumpkin Apple Oatmeal Bake.