Pie. Pie. Apple pie. Yes, yes, apple pie. I must have it. The vanilla, the cinnamon, the happy scents dancing in my oven. I did yoga today so it will be fine. I’ll just run to the store and pick up the…two sticks of butter. Gulp. The. two. sticks. of. butter.
Okay, scratch that. The ratio of Warrior poses I did to the half-pound of butter I’m contemplating is definitely not 1:1. What else, what else. Apple pie, apple crumble, apple cobbler, APPLE CRISP! Yes, apple crisp. I can cut those two sticks of butter into two tablespoons. I can use almond flour and oats! I can use coconut oil! Homey, comfort food craving? We have your winner.
The apples were nice and soft, the cinnamon syrup at the bottom of the bowl was the perfect consistency, and the topping was light and crisp and just a little bit nutty. If you are looking for a dessert with nutritious elements that tastes like a guilty pleasure, this one is it.
Oh, and it’s as easy as pie to make
Vegan substitutes provided in the recipe.
3 medium baking apples, coarsely chopped into approximately 1-inch pieces (if your apples are in the refrigerator, first bring them to room temperature)
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 teaspoon cinnamon
1 cup old-fashioned oats
2 tablespoons blanched almond flour
1/4 cup dark brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
2 tablespoons butter, softened*
1 1/2 teaspoon coconut oil, in solid form
* To make this recipe vegan, substitute 2 tablespoons of coconut oil for the 2 tablespoons of butter.
Preheat oven to 350 degrees.
In a large bowl, combine all of the filling ingredients until the apple slices are evenly coated. Pour the mixture into a 1 1/2 quart round covered baking dish.
In the same large bowl, combine all of the topping ingredients until the oats are evenly coated. Spread the oat mixture evenly on top of the apples.
Bake for 45 minutes or until the apples are soft. Let sit at least 20 minutes before serving to allow the oats to crisp and the syrup to thicken.