run, janelle, run!

Homemade Apple Crisp

**Recipe from Health Magazine**

  • Prep: 20 minutes
  • Cook: 90 minutes
  • Serves: 9


For the Topping-

  • 1/2 cup unbleached all-purpose flour
  • 1/2 cup rolled oats (I substituted Mueseli)
  • 2/3 cup coarsely chopped walnuts
  • 1/2 cup sugar (I substituted appx. 1/4 cup of Truvia)
  • 5 tbsp unsalted butter, melted
For the Filling-
  • Grated zest and juice of 1 orange
  • 1/2 cup coarsely chopped, dried apricots
  • 1/4 to 1/2 cup sugar, depending on the tartness of apples (I substituted a drizzle of Agave Nectar)
  • 1 tsp ground cinnamon
  • 7 medium apples
  • Vanilla ice cream OR frozen yogurt, optional


  • Position rack in lower third of the oven; preheat to 350 degrees. Liberally butter a 2-quart, 2-inch deep baking dish.
  • Make the topping by combining all of the ingredients in a bowl. Set aside.
  • Make the filling by combining orange zest, juice and chopped apricots in a small bowl. Set aside.
  • Mix sugar and cinnamon in a large bowl (Here I just put cinnamon in a bowl and tossed in apples, drizzling a little Agave Nectar over the top before mixing together).
  • Cut apples into small chunks and toss apples with the cinnamon sugar. Stir in the apricots and juice.
  • Scrape the mixture into the buttered baking dish and spread evenly.
  • Distribute the crumbly topping evenly over the apples.
  • Bake for 1 1/4 – 1.5 hours, until the crisp is browned on the top and the juices are bubbling and thickened. (If your apples were a little dry, you may not see any juices toward the end of baking . If so, the browned topping is your cue to take it out of the oven!


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