I don’t know about you, but right now I have more apples than I know what to do with! We went apple picking twice in September and between the 4 of us we picked over 13 pounds of apples! I have been making apple crisps, applesauce, and apple muffins in an effort to use them all up. Today I want to share a recipe for the Maple Walnut Apple Crisp that I made for my family. It was a hit! My husband and BOTH kids gobbled it up and asked me to make another one!
When I was growing up, we always picked apples and my mom made the most delicious apple crisp! While it WAS delicious, it was also made with white flour and 1 cup of white sugar. Since I stopped baking with white flour and refined sugar, I no longer use the recipe that my mother handed down to me for her traditional apple crisp. Instead, I made a healthier (and equally delicious!) apple crisp this year. Ok…maybe its not as sweet as my mom’s apple crisp, but this version is MUCH healthier and still tastes great! Give it a try and let me know what you think!
Maple Walnut Apple Crisp
- 5 medium apples (I used Honeycrisp, but apples such as Pink Lady, Granny Smith, Macoun, or Corltand would be good too), peeled, cored and thinly sliced
- 1/4 cup pure maple syrup
- 1 teaspoon cinnamon
- 1 tablespoon pure vanilla extract or bourbon vanilla extract (I used the Trader Joe’s Bourbon vanilla extract)
- 1/3 cup white whole wheat flour
- 1/3 cup coconut sugar
- 1/2 cup rolled oats
- 1/2 teaspoon cinnamon
- 1/4 cup chopped walnuts (pecans would work too)
- 1/4 cup cold butter (I used Earth Balance Vegan Buttery Sticks), cut into small cubes
1. Preheat oven to 350 degrees F and grease an 8×8 baking pan with nonstick cooking spray. Set aside.
2. To make the filling, place apples, maple syrup, cinnamon and vanilla extract in a large bowl and toss until apples are fully coated. Set aside and begin to make your topping.
3. To make the topping, combine the white whole wheat flour, coconut sugar, rolled oats, cinnamon and chopped walnuts in a large bowl. Add in the pieces of butter and use a pastry cutter to cut in the butter. If you do not have a pastry cutter you can simply use your hands to combine the ingredients until the mixture becomes crumbly.
4. Take 1/4 cup of the topping mixture and toss with the apple mixture. Place the apple mixture in the prepared 8×8 pan and sprinkle the remaining mixture evenly over the apples.
5. Bake for approximately 45-55 minutes, or until apples are tender, topping is golden brown, and the filling is bubbling. Remove from oven and cool on a wire rack. Best served warm. Enjoy!