No Sugar Added Apple Crisp (makes 2-4 servings)

The original recipe was given to me verbally last September while I picked apples for homemade applesauce. I don't remember the ingredients but I know sugar, honey, maple syrup weren't amongst them. When I decided to try this recipe for the first time, I used Opal apples (which I didn't bother to peel as I was pressed time) and chose a variation of my No Sugar Added Granola Recipe for the topping. Second time, I used Cortland apples (which I peeled) and the same topping.  Sadly, this is not another “What to do with One Ripe Banana” recipe.

I recommend using a good baking apple such as a Cortland if you like sweet or a Granny Smith if you prefer tart. 

No Sugar Added Apple Crisp (makes 2-4 servings) 

2-3 medium apples or 2 large apples (this is about 1 pound of apples), peeled, cored and diced into large chunks 

3/4 cup quick cook old-fashioned rolled oats 

1/2 cup raw sunflower seeds 

1/4 cup unsweetened shredded coconut 

1/4 cup chopped walnuts 

3 ½ tablespoons unsweetened applesauce 

2 tablespoons olive oil 

1/2 teaspoon cinnamon 

pinch kosher salt (optional) 

pinch ground nutmeg (optional) 

¼ cup raisins (optional) 

1) Place oven rack on middle run setting and preheat oven to 350 degrees farenheit. 

2) In medium bowl, mix oats, sunflower seeds, shredded coconut, nuts, salt (optional), cinnamon, nutmeg (optional), applesauce, olive oil. Mix until dry ingredients are coated.  Set aside.

3) Peel, core and dice apples into large chunks. Place apples in bottom of 8-inch by 8-inch baking dish. Evenly top apples with oatmeal mixture. 

4) If you like a sweet apple crisp, top oatmeal mixture with raisins. 

5) Bake 35-45 minutes or until majority of topping is golden to toasty brown. 

6) Remove crisp from oven and let cool 30 minutes before serving. 

7) Store any leftovers in airtight container in refrigerator.

First version of this recipe, waiting to cool

before tasting