American · Dessert
Classic Apple Crisp
A lightened spin on the New England classic, this apple crisp pairs lemon-brightened apple and raspberry against a thin oat-and-coconut-flour crumble, finished with a cool spoonful of Greek yogurt instead of cream or ice cream.
$1
15 minsPrep
30 minsCook
53 minsTotal
EasyLevel
Nutrition per serving
208Calories
4.3gProtein
5.8gFat
37.3gCarbs
22.2gSugar
5.7gFiber
234mgSodium
11mgChol
3.2gSat Fat
256mgPotassium
57mgCalcium
1mgIron
0.1mcgVitamin B12
8.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Hot Apple Tea
local
Hard Cider
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat oven to 190°C (375°F). Toss the sliced apple with lemon juice, 12g brown sugar, cinnamon and cornstarch in a bowl until evenly coated.
2
Fold the raspberries gently through the apple mixture, taking care not to crush them, then divide the fruit between 2 individual 180ml baking dishes.
3
In a small bowl, rub the cold butter into the oat flour, coconut flour, remaining 8g brown sugar and salt with your fingertips until the mixture looks like coarse crumbs.
4
Scatter the crumble topping evenly over the fruit in both dishes, covering the surface in a thin, even layer.
5
Place the dishes on a baking sheet and bake for 28-32 minutes, until the fruit is bubbling at the edges and the topping is golden and crisp.
6
Remove from the oven and rest for 8 minutes to let the filling set slightly before serving.
7
Top each dish with a spoonful of chilled Greek yogurt just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.4 oz210g peeled, cored, thin-sliced apple
- 0.2 oz6g lemon juice
- 0.4 oz12g brown sugar
- 0.1 oz2g cinnamon ground
- 0.1 oz4g cornstarch
- 0.7 oz20g oat flour
- 0.2 oz6g coconut flour
- 0.6 oz16g raspberry
- 0.3 oz8g cold, cubed butter
- 0.3 oz8g brown sugar
- 0 oz1g salt
- 1.4 oz40g greek yogurt
