I love apple crisp, especially on these cold mornings that we've been having here in St. Louis. It fills the place with such a heavenly cinnamon smell and just makes everything seem right. This one is a lightened version, sugar free and gluten free, using Medjool dates for the sweetness. It can also be dairy free if you use the Earth Balance Organic Buttery Spread.
Apple Crisp: 430 calories for a big bowl
2 medium Honeycrisp apples, chopped, 80 calories
2 Medjool dates, finely chopped, 40 calories
1/2 cup Bob's Red Mill gluten free old fashioned oats, 190 calories
1-1/2 tsp Earth Balance Buttery Spread, 40 calories
cinnamon to taste
dash salt
Melt the butter in a skillet and add the oats. Toast very lightly on low until the oats are fragrant and golden. Sprinkle with cinnamon and set aside. Place chopped apples and dates in a small oven proof bowl or casserole. Stir to combine. Top with oats. Bake 375° for 20-25 minutes or until your apples are tender and the topping is golden brown.
Apple Crisp: 430 calories for a big bowl
2 Medjool dates, finely chopped, 40 calories
1/2 cup Bob's Red Mill gluten free old fashioned oats, 190 calories
1-1/2 tsp Earth Balance Buttery Spread, 40 calories
cinnamon to taste
dash salt
Melt the butter in a skillet and add the oats. Toast very lightly on low until the oats are fragrant and golden. Sprinkle with cinnamon and set aside. Place chopped apples and dates in a small oven proof bowl or casserole. Stir to combine. Top with oats. Bake 375° for 20-25 minutes or until your apples are tender and the topping is golden brown.
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