Aside from tasting heavenly, this double-crust apple crisp will become a holiday staple because it bakes at the same oven temperature (and for nearly the same time) as the sweet-potato casserole. If the opportunity arises, simply bake them together to save on time! You can also pop it in the oven just as you sit down for dinner; that way, by the time everyone finishes the rest of the meal, they can enjoy a warm, guilt-free dessert.
- 3 large (3-1/4" dia) apples
- 2 tbsp lemon juice
- 2 cup whole-wheat flour
- 2 tsp cinnamon
- 1 pinch sea salt
- 2 cup raw oats
- ½ tsp baking soda
- ½ tsp baking powder
- 1 cup coconut oil
- ⅓ cup sugar-free vanilla syrup
- ⅓ cup water
- ¼ cup brown rice syrup
- Preheat the oven to 350 degrees F.
- Toss the apple slices and lemon juice together in large bowl.
- Combine two tablespoons whole-grain flour with the cinnamon and salt, then toss with the apples.
- In a second bowl, combine the remaining flour with the oats, baking soda, and baking powder.
- Melt the coconut oil in the microwave for 15 seconds. Let it cool, then add it to the oat mixture and stir it with a fork or your hands until you achieve a slightly lumpy texture.
- Spray a 13x9x2 pan with nonfat cooking spray. Spread half of the crumb mixture in the bottom of the pan.
- Top the crumbs with a layer of apples, then pour the vanilla syrup and water atop the apples. Drizzle brown rice syrup on top of everything.
- Top the apples with the rest of the crumble mixture, then bake for 35-45 minutes until the apples are tender.