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Apple Crisp

image.jpgWell the apple theme continues and this is one that is a classic! I cannot go through fall without making several of these. A lot of apple crisps are laden with sugar but the reality is that apples are so tasty on their own that they don’t need all that extra sugar on top. I have a recipe that I make that is kid approved and dietitian approved! I even let them have it for breakfast sometimes!!! f you still have some apples left to use up, this is one to try!


6 medium to large apples (Empire or Spartan are great choices)

1 cup oats

1/4 cup whole wheat flour

1/4 cup unbleached white flour plus 1 Tbsp. unbleached white flour

2 Tbsp. brown sugar

2Tbsp. Maple syrup

1/4 cup canola oil or non-hydrogenated margarine

1 Tbsp. cinnamon (split into 2 tsp and 1 tsp.)


  1. Chop and core apples, leaving the peel on (for more nutrition, colour, and flavor).
  2. Toss the apples in 1 Tbsp. flour and 1 tsp. cinnamon.
  3. Put apples into an oven safe dish or pie plate.
  4. In a separate bowl mix together oats, flours, brown sugar and the remainder of the cinnamon. Once blended add in the maple syrup and canola oil, blending with a fork until clumps form….this may take a few minutes.
  5. Shake the mixture over the apples and bake at 350 for about 45-60 minutes.

That’s it! I like to serve this in small portions for a snack or larger portions for breakfast with yogurt, cheese, or almonds on the side.

For another twist on another fall classic, check out my recipe for Pumpkin Pudding…the dietitian version of pumpkin pie!

Hope you and your family enjoy it too!

Until next time…stay healthy!


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