Healthier Maple Pecan Apple Crisp1

Last week I ran about 15 kilometers, which really isn’t that much but I have been only training every other time (if that), so I felt pretty proud of myself. The MapMyRun app on my phone has me addicted to timing my runs and contending with myself. I’ve also obtained Tony to perform beside me a few times. Even though he’s a specialist athlete, the man hates to run. I don’t get it.
Last week I came back from a 4 mile run (in 32 mins!); I decided that a little evening cooking was to be able and wanted to deal with myself to something cozy. There have been large Honeycrisp apples within the fridge so initially I used to be set on creating a pie, but then thought about the way i didn’t actually want to make the dough therefore i opted to look the apple crisp route.
Man I love a good juicy apple sharp using a crunchy topping. Who wouldn’t? Men proceed crazy over it therefore if you’re endeavoring to in the baking skills, this is actually the perfect recipe to begin with.
This healthier maple pecan apple crisp version isn’t as buttery or sweet as my brown butter apple crisp , but dang it’s really really good. You’ll only be using 1/4 cup of maple syrup and a little dark brown sugar for a nice, crunchy topping. I really like the topping because not merely does it consist of oats, but you get nuttiness from both pecans and whole wheat flour.
If you are gluten free, simply sub a gluten free all purpose flour for your wheat and you’re in tip-top form. Wait, did I simply state that? Ugh.
Oh oh oh! And don’t forget the bourbon here. The bourbon isn’t necessary but oh my would it give it an excellent flavor. If you don’t have any, you can use whiskey, spiced rum or even vanilla extract as an alternative. Get crazy.
Lightened up Maple-Pecan Apple Crisp
1/2 cup rolled oats
1/4 cup chopped pecans
1/4 cup cool butter or vegan butter stick, cut into small cubes
5 medium Honeycrisp, Braeburn or Granny Smith apples, peeled, cored and thinly sliced
1/4 cup natural maple syrup
1 teaspoon cinnamon
Preheat oven to 350 degrees F. Generously grease an 8×8 baking pan with nonstick cooking spray.
To help make the topping: Combine the flour, oats, dark brown sugar, cinnamon and pecans in a big bowl until well-combined. Add the pieces of butter and make use of the hands to press and combine until the mixture becomes crumbly and resembles moist sand. (Additionally, you can trim in the butter using a pastry cutter, or place all of the topping ingredients within a food processor and pulse until just blended. The best method is to use my hands, as I really believe you get the very best crumbly topping this way.)
Once finished, place topping in the fridge and commence making the apple filling up.
To make the filling up: Place apples, maple syrup cinnamon and bourbon in a large bowl and toss to combine.
Have a heaping 1/4 glass from the topping mixture and toss with the apple mixture. Place the apple mix in prepared skillet and sprinkle evenly with topping.
Bake the sharp on a baking sheet (in the event the filling bubbles over!) for 45-55 moments, or until topping is golden brownish and filling is usually bubbling. Remove from range and cool ten minutes on wire rack. Serve warm with zero fat vanilla snow cream. Makes 9 portions.
Feel absolve to make use of walnuts or almonds instead of pecans.
To create this gluten free, use GF oats and a normal most purpose flour. To create it vegan, sub a buttery vegan stick for the butter.
Recipe by: Monique Volz // Ambitious Kitchen Photography by: Sarah Fennel // Broma Bakery