Ah, Autumn! The apples are finally here and this crisp recipe is just the ticket after a long fall hike or ride. It’s super-simple and gluten-free.
7 tart apples, peeled, cored and sliced (granny smith, macintosh)
4 teaspoons fresh lemon juice
1/2 teaspoon vanilla
1 cup sucanat, date sugar, or brown sugar
1/2 to 1 teaspoon ground cinnamon
1 cup rolled oats (old fashioned, not quick)
1/2 cup butter, room temperature
Combine the first 3 ingredients in a large bowl and stir to coat apples. Layer the apples in a 9×12″ baking pan. Stir together the sucanat, cinnamon and oatmeal and cut the butter into that mixture with a pastry blender. Sprinkle this mixture over the apples. Bake at 375F for 45 minutes or until topping looks crispy. You may need to lay a sheet of aluminum foil over the top near the end if the oatey mixture looks like it’s getting too brown.
This is pretty good with ice cream.
