Swapping out some of the sugar with maple syrup and blending in rolled oats makes this apple crisp recipe less heavy without losing all the delicious taste. Going a step further and replacing the standard vanilla ice cream with a dollop of vanilla yogurt keeps that trend going.
In a dry mixing bowl, add the flour, oats, 1/4 teaspoon of ground cinnamon, and brown sugar, and blend with a spoon before adding the butter. Using your hands, gently combine by rubbing the ingredients together with your fingertips until you have the texture of wet sand.
Add the pecans, if you are using them, by stirring them in with a spoon. And then set aside while you prepare the apples.
Combine the apples, remaining cinnamon, and maple syrup and stir until the apples are fully coated with the blend. And then pour into a baking pan, arranging them flat across the base. Then top with the dry mixture, using your hands to pat it down. Bake at 375F for 40-50 minutes, or until the top is golden brown. Serve warm with a dollop of vanilla yogurt.
How to make
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1/3 cup of all purpose white flour
1/3 cup of packed light brown sugar
1/3 cup of rolled oats
1/2 tsp of ground cinnamon
1/4 cup of unsalted butter, chilled and diced
2 tbsp of chopped pecans, optional
3 pounds of apples, peeled, cored and sliced thin (3 lbs is about 6 medium apples)
1/4 cup of real maple syrup