warm apple crisp.

As you can see from my last blog post, it’s beginning to look like fall around here. Utah has a lovely fall—the colors are diverse, burnt and beautiful. The sun is a deep gold, and the air is crisp. Speaking of crisp! I'm about to share with you a wonderful comfort apple crisp...but we'll get to that in a minute. 

Josh and I have been spending the last couple weeks breaking out our coats and sweaters, adding fall decorations to the house, carving pumpkins, getting re-addicted to hot chocolate, enjoying the changing colors, and eating warm fall foods. While yes, I’m no fan of the cold, the spirit of fall is something that makes the chilly weather worth it. 

The other day I was in an especially fall mood, and staring at a few apples I had left to eat. I was craving something warm. Then it came to me—warm, delicious, easy apple crisp! Mmmm good idea brain; I don’t mind if I do. 

Delicious Apple Crisp 

Filling 
4 apples, peeled & sliced 
1 tablespoon brown sugar 
3 tablespoons water (you can use up to ¼ cup water if you want it moister) 
1 teaspoon cornstarch 
1 teaspoon ground cinnamon 
1/2 teaspoon nutmeg 
1 teaspoon vanilla extract 

Crisp Topping 
1/2 cup almond/gluten-free flour 
1/2 cup gluten free old fashioned oats and add raisins if you'd like , or Go Raw live granola—original 
1/4 cup additional brown sugar 
1 teaspoon additional cinnamon 
3 tablespoons slightly softened butter 

Directions: 

Preheat the oven to 350 F. Coat a pie dish with cooking spray. 

In a large bowl, toss together the apples, brown sugar for filling, water, cornstarch, cinnamon for filling, nutmeg, and vanilla until well combined. Set aside. 

In another large bowl, gently combine almond/gluten-free flour, oats/granola, brown sugar, cinnamon for topping, and butter until crumbly. 

Place the apple mixture in the glass dish. Sprinkle the topping evenly over the apples and bake for 25 to 30 minutes, until the apples are cooked through, the juices are bubbling, and the topping is browned. 

Serve warm, maybe with some caramel or ice cream, and enjoy! 

UPDATE 

I decided to try this same recipe, but with raspberries and peaches. Oh my gosh it was so good. To make the filling for that, just combine the raspberries with the peaches in a bowl. Add 1 teaspoon cornstarch, and then honey until it is the desired sweetness. Mix all together. Make topping the same way and cook for the same amount of time. It's so delicious!