Honey Nut Apple CrispPosted: October 8, 2013
I’ve been trying to figure out what to do with all those apples I got from apple picking a couple of weeks ago, and apple crisp was on the top of my list. It is the quintessential Fall treat, and I feel like everyone should make it at least once every single Autumn.
With that said, I knew I’d most likely be the only one to eat it unless I brought it somewhere to share, so I didn’t want to make a huge batch loaded with butter and sugar and end up eating it every night for two weeks. Instead, I did a little thinking and tried to come up with something a lot healthier that could serve as breakfast, dessert, or even a snack. I was a little nervous to alter the classic original, but I went for it, and I was really pleased with the results. My version doesn’t taste exactly like traditional apple crisp, but it’s chewy, sweet, and delicious, plus it’s packed with good-for-you ingredients.
- 4 apples, medium
- 1 lemon OR 2 tbsp apple cider vinegar
- 3/4 c macadamia nuts
- 1/2 c cashews
- 1/4 c sunflower seeds
- 1/2 c almond meal
- 2 tbsp cinnamon
- 1/4 c honey
- 2 tbsp coconut oil
- Preheat oven to 400*F
- Peel, core, and slice apples.
- Layer apples in a 9”x9” baking dish. Drizzle with the juice from the lemon or the apple cider vinegar. (I didn’t have lemons but I realize a lot of people don’t have apple cider vinegar on hand.)
- Pulse macadamia nuts and cashews in a food processor until chopped into small chunks. (If you don’t have a food processor, just put them in a bag and crush with a cup. You can chop them as much or as little as you want, according to your tastes.)
- Pour nuts into a medium mixing bowl and add in sunflower seeds and cinnamon. (Fair warning: I like a lot of cinnamon. If you don’t like it as much, you should use less.)
- Melt honey and coconut oil and stir together.
- Pour melted honey and oil into nuts/seeds mixture and mix until combined.
- Layer mixture on top of apples, spreading evenly.
- Bake for 25-30 minutes or until top is crunchy and browned.
Store covered in the refrigerator. This dish is great served warm or cold, as a breakfast, dessert, or snack. If you want to get really wild, throw a little ice cream on top of there and go to town!