‘Tis the season! My Instagram feed is filling up with the most gorgeous, delectable-looking cookies, pies and cupcakes (because of course yesterday was #nationalcupcakeday). And here’s me and my super sweet tooth trying to eat healthy (or at least healthy-ish) for the holidays. It’s everything I can do to keep myself from running to the little bakery down the street every time I open the app.
This crumbly, tart Maple Coconut Oil Apple Crisp is just what I need to feed my sweet tooth without going overboard. Sweetened with just 1/4 cup of maple syrup, much of the sweetness comes from the apples — I love honeycrisp apples for this recipe. Just the right amount of sweet without a trace of processed sugars.
My love affair with apple crisp starts in the fall and doesn’t quite quit until it begins to warm up outside. There’s just something so comforting and home-y about the smell of cinnamon, nutmeg and apples baking in the oven. You know? Yeah, you know. 🙂
You just can’t go wrong with apple crisp. And it’s incredibly easy to make. Just chop up a few apples and toss with cinnamon and lemon juice. Whip up a quick maple coconut oil crumble topping, layer them and bake until the top is crispy and the apples are soft.
And then dive in, hot out of the oven — maybe with a little scoop of vanilla ice cream melting alongside.
Healthy Holidays Tip #4: Opt for Fruity Desserts
Eating dessert and sweets during the holiday season is one of life’s little pleasures — and it’s absolutely okay, and even necessary, to indulge every now and then. When you can, opt for a fruit-packed dessert. They’re likely to have more fiber (this apple crisp has over 5 gram!) and nutrients which will leave you feeling more satisfied with less, and less likely to accidentally overindulge.
And you didn’t hear it from me — but this apple crisp makes a perfectly respectable breakfast when layered with thick, tangy greek yogurt. Shhh… I won’t tell if you won’t. 😉
- 1 cup old fashioned oats
- ½ cup whole wheat flour
- 1½ tsp cinnamon, divided
- 1 tsp nutmeg, divided
- ¼ tsp salt
- ¼ cup maple syrup
- ¼ cup melted coconut oil
- 5 cups chopped apples (about 4-5 medium apples)
- 1 Tbsp fresh lemon juice
- Preheat your oven to 350 degrees F.
- In a medium bowl, add the oatmeal, flour, ¾ tsp cinnamon, ½ tsp nutmeg, salt, maple syrup and coconut oil. Mix until fully combined.
- In a separate bowl, toss the apples with the remaining cinnamon, nutmeg and lemon juice.
- Pour the apples into an 8x8 pan, spreading into an even layer. Top the apples with spoonfuls of the oat crumble mixture, spreading it out evenly.
- Bake on the middle rack of your oven for 25-30 minutes until lightly browned.
- Serve immediately (with ice cream!) or let cool and refrigerate for several days.
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