FALL IS HERE! So are apples. And what better way to celebrate everyone’s favorite season (fall is everyone’s favorite season, right?) than with a wholesome apple crisp that’s made with ingredients like pecan butter, rolled oats, and pure maple syrup?
Apple crisp has always been one of my favorite fall desserts. My Great Oma used to bake it year round, but she liked to remind me that it tastes better in the fall. Funny enough, it took me most of my adult life to realize that the ol’ lady was right – apple crisp tastes a lot better when the apples are at their peak.
But I only came to realize that once I abandoned my Great Oma’s sugar-heavy recipe (it calls for three cups of sugar—3 cups!) and started relying more heavily on the flavor of the apples.
So this recipe does just that. It’s naturally sweetened (with pure maple syrup) and combines flavors that really allow the apples to shine. Even better? You’re not going to miss the cane sugar one bit.
Before we begin, we need to go over a few things:
—Any nut or seed butter will do: almond, cashew, sunflower, etc.
—If your nut butter is already sweetened, you won’t have to make the maple pecan cream. Just melt 1 cup of nut butter and voilà!
—If you don’t have oat flour on hand, you can make your own by grinding rolled oats in a coffee or spice grinder.
—If you don’t have a compact oven and want to bake the crisps in a full-size oven, bake at 350˚ F in an oven for 30-35 minutes.
Let’s get started!
To make the crisp, you’re going to start by whipping up the maple pecan cream (unless your nut butter is already sweetened, then check the notes above).
Simply whisk together the pecan butter, coconut oil, maple syrup, vanilla bean powder, and sea salt. It should be on the thin side (similar to the consistency of warm creamy peanut butter), but if it’s not, heat it up until just warm.
Next you’re going to prep your apples. Cut half of them into chunks and the other half into quarters. Attach the KitchenAid® Fresh Prep Slicer/Shredder Attachment to the power hub of the KitchenAid® Artisan® Mini Stand Mixer. Insert the quartered apples and shred away.
The thing I love about the Fresh Prep Slicer/Shredder Attachment is that it literally takes less than 30 seconds to shred an entire apple. By hand? That same apple would take minutes (and I’d be left with a sore arm).
Once your apples are shredded, it’s time to make the topping. All you have to do is whisk together the oat flour, rolled oats, ground cinnamon, and sea salt. Bring the coconut oil and maple syrup to a boil and drizzle it over the dry mixture. Use a wooden spoon or spatula to combine.
Now that we’ve got everything we need, let’s assemble the crisps.
Toss together the apples and chia seeds, then drizzle the maple pecan cream over top and toss to combine. Divide the mixture between four well-greased mini baking tins, then sprinkle with the crisp topping.
Bake the crisps at 350˚ F in the KitchenAid® Compact Oven for 45-50 minutes (or just until golden brown).
Let cool for 10 minutes then serve. I like to eat mine as-is, but my Great Oma always poured some cold milk over the top. And my husband takes his with a big scoop of vanilla ice cream!
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Maple-Sweetened Apple Crisp
Makes 4-8 servings
For the filling
1/2 cup (136 grams) pecan butter
1/4 cup (45 grams) unrefined coconut oil, melted
6 tablespoons (90 grams) pure maple syrup
Heavy pinch of vanilla bean powder
1/4 teaspoon fine sea salt
4 granny smith apples, rinsed
4 braeburn apples, rinsed
2 tablespoons chia seeds
For the topping
1/4 cup (65 grams) pure maple syrup
3 tablespoons (34 grams) unrefined coconut oil
1 cup (105 grams) oat flour
1 1/2 cups (135 grams) rolled oats
1/4 teaspoon (1 gram) fine sea salt
2 teaspoons (4 grams) ground cinnamon
Start by whisking together the pecan butter, coconut oil, pure maple syrup, vanilla bean powder, and fine sea salt.
Depending on the consistency of your nut butter, the mixture may still be pretty thick. If that’s the case, heat it up for a few minutes (either on the stovetop or in a microwave); set aside.
Prep your apples. Cut half of them into chunks and the other half into quarters.
Position a bowl underneath to catch the apple shreds. Turn the Mini Stand Mixer on to setting 2 and, one by one, insert the quartered apple chunks into the feeder. Once your apples are shredded, toss them with the apple chunks and chia seeds, then drizzle with the pecan butter mixture.
To make the crumb topping, combing the coconut oil and maple syrup in a small saucepan set over medium heat; bring to a boil. Once boiling, cook for one minute then set aside to cool.
In a large mixing bowl, toss together the oat flour, rolled oats, sea salt, and ground cinnamon. Drizzle the coconut oil mixture over top and stir with a wooden spoon to combine. Add nuts, if desired.
Spread the fruit base over the bottom of the prepared baking dish; sprinkle with chia seeds then top with crisp.
Bake at 350˚ F in the KitchenAid® Compact Oven for 45-50 minutes, just until the top is golden brown.
Allow the crisp to cool for at least 10 minutes before serving. Leftover crisp can be refrigerated in an airtight container for up to 3 days. Reheat as needed.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*