I’ve seen the pictures of you all with your cuties, out in orchards, and we went yesterday and did some damage there ourselves…lots of tree climbing, and fun, and finding tiny apples for their baby brother–they really got so into it…it was just the girls and I, and my dear cousin Lucy–Ambrose was passed out after our fun family hike, and Joel was happily chilling with him. I enjoyed the quality time with these two, they are just so grown up these days and I laugh often at their witty comments and overall zest for life…
The orchard was empty because it was the end of the day!–total win–which, by the way, you have to check out. It’s been in the same family as a farm since it was bought from the Indians in the 1700’s! In Litchfield Country. It was right at sunset we had the most gorgeous vistas on 3 sides as we picked, I would have come just for those.
SO, what do we do with all these apples lying around? Here’s a super fun, simple recipe that you can feel good about eating for breakfast, lunch and dinner…and, dessert;)
I made ours Gluten free (coconut flour, easy substitution) and you can easily make it paleo as well with the addition/sub of coconut sugar, or honey instead…Keto would be stevia, didn’t figure out the quantities for that, but the apples you choose could be balanced/sweet enough that you don’t need extra sugar in the crumble topping! So get creative, have fun, feel free to enlist some little hands to help you, and enjoy this delicious seasonal favorite.
Pro tip…try pairing it with Talenti Coconut icecream instead of vanilla or whipped cream–just might blow your socks off:)
Super Simple Apple Crisp
(6 ingredients, optional GF/Paleo variations)
*Apples–2-3 lbs, peeled and sliced thin. I like to do a blend of tart apples for the best crisp flavor. This time we picked Ida Reds and Empire apples, so this is a combination of those. Get creative, and enjoy the local flavors available to you!
Optional but encouraged: sprinkle some fresh lemon juice on these and let them sit in the buttered pie pan while you make the topping.
*1 stick butter, some for the pan, some for the topping.
*1 cup organic oats
*1/2 cup organic brown sugar, raw sugar, or coconut sugar (for paleo), or 1/4 cup honey…consistency will be trickier but it works.
*1/2 cup flour: coconut flour, regular flour, or omit if you want.
Optional extra seasonings: 1/2 tsp salt (if butter not salted) and 1/2 tsp nutmeg
Directions:
Prep the 9 in glass pie pan with butter, then peel, slice, layer in the apples with lemon juice and cinnamon mixed in, let them sit while you prepare the crumble.
Cut butter into oats and flour & sugar, using a pasty cutter. I’m not kidding, it’s truly the way to go. Channel your inner Julie Child and enjoy.
Preheat the oven to 350.
When the pan is 3/4 full of apples, pour the topping in, and throw them in the oven for 15-20 minutes…look for brown and bubbling on the edges, and that the apples are softening on the underside when you check them. You may want to turn it down to 325 if it’s browning on top after less than 15 minutes, as you need the apples to thoroughly soften and cook down a bit. Ovens are so varied so be sure to keep a close eye and trust your judgement. You’ll smell the heavenly fall flavors, and I dare you not to eat it while it’s warm!
Serve with your icecream, fresh whipped cream or side of choice–cheers to October and delicious seasonal treats!!!!
If you make this, tag me on social and share with friends–love simplified seasonal eating!
AND! Check out my new seasonal meal plan offerings–for more of the favorite fall and winter flavors we love, also simplified…here! Amazing new trial program happening now through the end of the year–would love to have you join us for weekly delicious seasonal recipes up until the new year!
