Updated Nov. 9, 2019. Originally published Oct. 5, 2007.
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Because we try to avoid refined sugar as much as possible, and apple crisp is almost healthy as-is, I wanted to make a no-conventional-sugar version. Honey won’t work well in a crisp topping, as it won’t crisp up properly. So, this Maple Apple Crisp is what I came up with. (Please note that all measurements except the apples are “guesstimates.”)
Apple Crisp Sweetened with Maple Syrup (No White Sugar)
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If you’re avoiding gluten, replace the flour with oat flour (and make sure your oats are gluten-free, of course!).
Maple Apple Crisp
Author: Rachel Ramey
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Ingredients
- 5 apples, peeled if you like, and sliced (I have made it with peeled and unpeeled apples; it's good both ways, but healthier unpeeled.)
- maple syrup (opt.)
- 1 stick butter, melted
- 2-1/2 Tbsp. maple sugar
- ¼ tsp. salt
- ½ c. pastry flour (soft white wheat flour); or oat flour for GF
- ⅓ c. rolled oats
Instructions
- Dump apples into a greased 8-inch-square baking dish. If you like, drizzle and toss with maple syrup.
- Thoroughly mix butter, maple sugar, salt, flour, and oats; spread this mixture over the apples.
- Bake at 375 degrees (F) for 35 minutes.
- Makes 4-6 servings, depending on size.
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