Healthier Apple Crisp

This week I wanted to incorporate a little bit of fall flavor into my dish since it’s finally getting cooler outside. My apple crisp is full of apples and cinnamon, the perfect combination for fall.

Here’s my recipe:

For the first topping:

  • 10 cups apples, sliced and cored
  • 1/2 cup packed brown sugar
  • 1/4 cup agave nectar
  • 1 teaspoon of ground cinnamon

For the second topping:

  • 1/2 cup quick cooking oats
  • 1/2 cup Bear Naked maple pecan granola, plus extra for topping
  • 1 cup whole wheat flour
  • 1/2 cup packed brown sugar
  • 1/4 cup agave nectar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 cup applesauce
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves

Wash, core, and slice the apples. Try to make each one about 1/4 of an inch thick.

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Spread your apples evenly in the bottom of a 9X13 baking dish. Drizzle the agave nectar on top of the apples and combine the brown sugar and cinnamon. Top the apples with the mixture.

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In a separate bowl combine the oats, granola, brown sugar, baking soda, baking powder, agave nectar and applesauce. Pour your second mixture on top of the first mixture. Make sure you don’t mix or stir anything once it’s in the baking dish! Top your dish with the cinnamon, cloves, and a sprinkling of granola to add an extra crunch.

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Bake at 350 degrees for 40 to 45 minutes or until the crisp is bubbly and the top has browned a bit.

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My recipe replaced the white sugar with brown sugar and agave nectar, 1/2 cup oats with 1/2 cup of granola to make the crisp extra crunchy, white flour with whole wheat flour, 1/2 cup brown sugar with the agave nectar and butter with applesauce.

The final product was still sweet and crispy, yet wasn’t as high in fat or calories as the original. Amanda Kastrinos, a 20-year-old public relations major, said she liked the flavor from the skin on the apples. Grace Engle, an 18-year-old biology major, said the flavors were perfect for fall.

Have a great week!

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