Apple Crisp

Recipe by Cathy Fisher of www.straightupfood.com. Cathy teaches at the McDougall Program and TrueNorth Health Center (both in Santa Rosa, CA).
August 2016

This apple crisp is especially delicious when you can get your hands on some just-picked apples.

Shopping tips: I like Granny Smith apples in this recipe because they soften nicely but still retain their shape after baking. However, you can use other apples as well. Look for dates in the bulk food section or packaged near the raisins. Make sure your raisins have not had oil or sugar added to them.

For the topping:
3 ounces pitted dates (5 to 6 Medjool or 10 to 12 Deglet Noor), chopped
¼ cup plus 1 tablespoon apple juice
1¾ cups old-fashioned rolled oats
1 teaspoon cinnamon

For the fruit:
1¾ pounds Granny Smith apples (4 to 5 medium), peeled and cored
½ cup raisins

For the fruit sauce:
½ cup old-fashioned rolled oats
1½ cups apple juice
3 tablespoons lemon juice
1 teaspoon cinnamon

1. To start the topping, place the chopped dates and apple juice into a small bowl for at least 15 minutes (so the dates can soften). Place the rolled oats and cinnamon into a medium bowl and stir. Set aside.
   
   
2. For the fruit, slice the apples into thin wedges about 1/8-inch thick and then cut them in half crosswise (so they are more bite-sized). Place the cut apples and raisins into a medium bowl, and set aside.
   
   
3. Preheat the oven to 350°F. Set aside an 8×8-inch baking pan (no parchment paper is needed).
   
   
4. To make the fruit sauce, place the oats into a blender and grind them into flour. Add the apple juice, lemon juice, and cinnamon, and blend once more until smooth.
   
   
5. Pour the fruit sauce into the bowl of apples and raisins, and stir (the sauce will be thin, but it will thicken during baking). Transfer this mixture to the baking pan.
   
   
6. To finish the topping, transfer the soaked dates and apple juice to the blender, and blend until smooth. Pour this into the bowl of oats and cinnamon, and stir to coat.
   
   
7. Spread the topping evenly over the apples, and bake uncovered for 25 to 30 minutes, or until the topping is a deep medium brown. Let cool at least 5 minutes before serving.

Preparation: about 30 minutes
Cooking: 30 minutes
Serves: 6 to 8

Note:

• For a little variation, substitute one of the apples with a cup of blueberries, sliced strawberries, peaches, nectarines, or pears, or chopped pineapple.