Apple Oat Crisp (Nutmeg Notebook)

Ingredients:

Filling

4 cups apples, peeled, cored, diced or thinly sliced 1/8 inch I use 2 Granny Smith & 2 Honey Crisp apples

1 Tablespoon lemon juice

2 teaspoons cinnamon

¼ teaspoon nutmeg

1 tablespoon oat flour

¼ teaspoon vanilla powder or vanilla extract

¼ cup raisins

2 Tablespoons apple juice unsweetened

Topping

1 ½ cups rolled oats, certified gluten free for those who are GF

¼ cup almond flour or oat flour certified GF oat flour for those who are GF

2 teaspoons Apple Pie Spice

¼ teaspoon vanilla powder or vanilla extract

5 Tablespoons Apple Juice unsweetened

¼ cup date paste *see recipe below

Method:

Preheat oven to 350 degrees.

For the filling in a large mixing bowl combine the apples, lemon juice, cinnamon, nutmeg, oat flour, vanilla powder, raisins and apple juice stir until well combined. Place in a 9-inch round or square baking dish.

For the topping, in a medium size bowl combine the rolled oats, oat flour (or almond flour) apple pie spice, vanilla powder or vanilla extract, apple juice and date paste using a fork mix until well combined. Spread it evenly over the apples in the baking dish. It will be lumpy -that’s what we want so it will get crispy.

Bake in a preheated oven for 30-35 minutes until lightly browned on top and the apples are cooked through.

Serving suggestion, serve warm with a scoop of your favorite nice cream. We like using frozen bananas and frozen mango processed in either our Vitamix blender, food processor or Champion Juicer. Give it a little dusting of ground cinnamon for the finishing touch.

Notes

You can make your own oat flour by putting rolled oats in a food processor or blender.