Serves 8
265 cal · 60 min
Fruit Crisp
Recipe GLPR9d8c72dd6004d7
A warm and comforting apple crisp with a buttery oat topping. Fresh diced apples are tossed with a touch of whole wheat flour and sugar, then topped with a golden crumble made from rolled oats, brown sugar, and canola oil. Baked until the fruit is tender and the topping is crispy, this dessert is perfect served warm on its own.
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Ingredients
6 cups Apples, peeled and diced
1 tablespoon White whole wheat flour
3 tablespoons White sugar
¾ cup Rolled oats
¾ cup White whole wheat flour
¼ cup Brown sugar
3 tablespoons White sugar
½ teaspoon Salt
⅓ cup Canola oil
Directions
Preheat your oven to 350°F. Lightly grease a 9-by-13-inch baking dish with canola oil or cooking spray.
In a large bowl, combine the peeled and diced apples with 1 tablespoon of white whole wheat flour and 3 tablespoons of white sugar. Toss gently until the apples are evenly coated. Pour the mixture into the prepared baking dish and spread in an even layer.
In another bowl, whisk together the rolled oats, 3/4 cup of white whole wheat flour, 3 tablespoons of white sugar, 1/4 cup of brown sugar, and 1/2 teaspoon of salt.
Pour the 1/3 cup of canola oil over the dry ingredients and stir with a fork or wooden spoon until the mixture is crumbly and evenly moistened, resembling coarse breadcrumbs.
Sprinkle the oat topping evenly over the apple filling, gently pressing it down with the back of a spoon.
Bake for approximately 45 minutes, or until the apples are fork-tender and the topping is golden brown.
Remove from the oven and let cool for 5 to 10 minutes before serving. The crisp can be refrigerated in an airtight container for up to 2 days and reheated before serving.
