It’s our favorite month of the year (only because it’s our birthday month)! We couldn’t let September slide by us without our annual trip to the apple orchard for some apple picking fun. Let’s be straight here – there’s always an ulterior motive for an outing when it happens on a Saturday! With treats on the brain and baskets in our hands we loaded up on tons of deliciousness. As health fanatics, we realize we should save some apples for nutritious snacks and lunch boxes, so good thing we planned ahead and picked enough to create our weekly sweet. Apple Crisp Inside An Apple is treat in a treat and that’s certainly worth the cheat!
Apple Crisp In An Apple
3 whole Large Apples
1-¼ teaspoon Ground Cinnamon
2 teaspoons Fresh Lemon Juice
5 Tablespoons Light Brown Sugar
4 Tablespoons Unsalted Butter
4 Tablespoons Flour
¼ cups Rolled Oats
2 whole Scoops Vanilla Ice Cream
Caramel Sauce for topping
Preheat the oven to 375ºF.
Peel, core and dice 1 apple. Place it in a small skillet with 1 teaspoon cinnamon, lemon juice, ¼ cup (4 tablespoons) brown sugar, and 1 tablespoon butter. Turn the heat to medium high, stir, and cook until the apple start to soften and release their juices, about 5 minutes. Turn off the heat, and then stir in 2 tablespoon flour until dissolved. Let cool.
Meanwhile, slice the tops off the remaining 2 apples and core them, but do not go all the way through the bottom. Remove most of the inside of the apple but leave enough intact so that the apple still stands up on its own. Stop about 1″ above the bottom of the apple.
Fill the apples with the cooled apple mixture.
In a separate bowl, stir together the remaining cinnamon, brown sugar, butter, flour, and oats. Pinch the butter into the mixture to form a crumble. Divide the mixture between the 2 apples and pack firmly on top.
Place the apples in a small baking dish, add a splash of water to the bottom to prevent sticking, and bake for 25–30 minutes. Serve warm with ice cream and caramel sauce.
*recipe from Tasty Kitchen
We’re giving ourselves a time-out! No, we’re not in trouble! (Even though our kids might be happy if we are the ones getting consequences for a change!) It’s just every”body” needs a little break from a sugar high once in awhile. This Saturday we’re letting nature be in charge of our sweet treat. This Clean Apple Crisp will surely do its trick into fooling our sugar cravings. Clean eating never tasted so sweet!
4 small or 2 very large apples of any kind, peeled, cored and diced
2 Tbs. coconut oil for sauteing
2 Tbs. cinnamon
1/2 cup almond milk
1 cup crushed and roasted nuts mixed with 2 Tbs. agave syrup
What to do:
Sauté the apples in the coconut oil over medium heat until the apples “give up” their water. (About 3 minutes.)
Add almond milk and cinnamon, and continue to saute for another 5 minutes.
Put gooey, delicious apples in a dish of your choosing and top with nut mixture.
*recipe adapted from Real Food Liz
Holy apples! Our fridge looks like Johnny Appleseed came for a visit! We have so many apples from our apple picking trip last weekend that it is necessary we apple treat again. Good thing there are so many yummy apple desserts. Apple crisp is #1 in our opinion. But we discovered a recipe that can top it, Cookie Butter Apple Crisp baked in cute little jars. Individual servings, we’ll take two please!
Cookie Butter Apple Crisp
A few of us around here have been under the weather. What’s that old saying? An apple a day keeps the doctor away? Well, you know how we always have dessert on the brain, especially when Saturday comes around. So we thought an apple crisp today might just do the trick to battle the ever invading flu bugs. Or at least make us feel much, much better!
1 can apple pie filling
1 tsp cinnamon
1 C quick oats
1 C all-purpose flour
1C brown sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/2 C butter, melted
Combine the pie filing and 1 tsp cinnamon – spread evenly in a baking dish. In a separate bowl, combine all remaining ingredients except honey – mix well. Spread topping evenly over pie filling.
Bake at 350 for about 45 minutes. Allow to sit for about 10 minutes, then serve with vanilla ice cream.
*recipe adapted from Nothing But Crumbs