Fall is here! Which means we can finally wear long sleeves, enjoy bonfires, and bake all things apple and pumpkin.
Actually I would bake apple and pumpkin things all year round but this summer was HOT and we hardly cooked or baked inside for at least a couple months! So you can imagine how especially excited I am to get back to it.
Apple crisp is so easy to whip up and insanely delicious especially served warm with some good old fashioned vanilla ice cream.
- I made this with oat flour so it could be gluten free for a friend, but regular flour works great too!
- If you want to shake things up pears make for a great crisp as well
- You can prep this ahead of time just keep the apples and topping separate and in the fridge
- Makes 6 servings
- 1 serving (without ice cream) has 75 grams of carbs, 15 grams of fat, 5 grams of protein, and 7 grams of fiber.
- Pre-workout: eat 3-4 hours before your session paired with 10-20 grams protein
- Post-workout: eat within 2 hours of your session again with some extra protein
- 6 apples, peeled and sliced
- 1 teaspoon of lemon juice
- 1 teaspoon of cinnamon
- 2 tablespoons of sugar
- 2 tablespoons of oat flour
- 1 cup of brown sugar
- 3/4 cup old fashioned oats
- 3/4 cup oat flour
- 1/2 cup of cold butter, diced into pea-sized pieces
- 1 teaspoon of cinnamon
- 1/8 teaspoon of salt
- Preheat oven to 350°
- Toss the apple slices in lemon juice to keep them from browning
- Add cinnamon, sugar, and oat flour and then place apples in a pie plate or 8×8 Pyrex
- Combine the ingredients for the crumble and then spoon over the apples
- Bake for 1 hour or until bubbly
- Allow to cool for a few minutes and then serve with vanilla ice cream
Did you make it? I’d love to see how it turned out! Tag @climbingdietitian on instagram.
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