Apple crisp is a fall favorite, and it can be a healthy one, too. I made this version low in fat by cutting over half of the butter and replacing it with applesauce. This particular recipe makes more of a granola topping, rather than the traditional buttery crust, but it is delicious.
The key to making this recipe good for heartburn is to use mostly red apples (which have a higher pH than green apples and thus are easier on the throat) and throw in one green apple for tartness. I used a mixture of red, green, and tan apples that a friend picked at the orchard and left at my house. I’m not sure where tan apples fall on the spectrum of acidity, but I come across them so rarely that I’m not going to worry about it.
- 3 or 4 large Gala apples
- 1 green apple
- 1/2 cup sugar
- 1 tbsp whole-wheat white flour
- 1 tsp cinnamon
- dash of nutmeg
- 1/4 tsp ground ginger
- pinch of salt
- 1 1/4 cup rolled oats
- 1/4 cup whole-wheat white flour
- 1/4 cup slivered almonds, chopped
- 1/2 cup dark brown sugar
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 3 tbsp butter, melted
- 4 tbsp applesauce
- 1/4 tsp salt
- Preheat the oven to 350 degrees.
- Core and thinly slice the apples, measuring them (about 10 cups) and placing them into a 9 x 13 inch glass baking pan.
- Mix the sugar, 1 tbsp flour, spices, and pinch of salt in a medium bowl, and sprinkle the mixture over the apples. Stir to coat.
- Combine the oats, 1/4 cup flour, almonds, brown sugar, baking powder, baking soda, melted butter, applesauce, and salt, and use a fork to mix well. Use your fingers to sprinkle the mixture evenly over the apples.
- Bake at 350 degrees for about 45 minutes.