I spent the morning baking apple cinnamon muffins and oatmeal apple-raspberry crisp, both to freeze. While searching for my apple crisp recipe I realized I’ve never shared it here and it’s one of my favorites, so here it is! No pictures again, since I haven’t actually baked it this time. I’ve substituted the brown sugar with sucanat in the past with good success, and because we’re dairy free now I use coconut oil in place of the butter.
- 1/2 cup whole wheat flour
- 3/4 cup oats
- 3/4 cup brown sugar, divided
- 3/4 tsp cinnamon, divided
- 1/2 cup chilled butter, cut into small pieces
- 6 cups chopped, peeled Granny Smith apples (about 2.5 lbs and I rarely bother to peel them)
- 1/2 cup raspberries (frozen works well in the winter)
Preheat oven to 375°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, 1/2 cup sugar, 1/2 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Combine 1/4 cup sugar, 1/4 teaspoon cinnamon, apples, raspberries in a 13 x 9 inch baking dish (coat with cooking spray if you need to, ours are glass so I never do). Sprinkle with oat mixture. Bake at 375° for 30 minutes or until apples are tender.
Yield: About 10 servings.
Tomorrow I plan to do some banana chocolate chip muffins or loaves and cookies, as well as some cranberry, orange, and chocolate chip muffins. Yum!
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