July 30, 2010

Who cares if it's the summer? Let's make a cinnamon loaded apple crisp!

Apples and cinnamon is a classic combination. Usually it appears once the leaves change colour and the weather is crisp and cool. Imagine sitting by the window, watching the grey clouds swirl around while enjoying a warm apple pie or apple crisp with a scoop of melting vanilla ice cream. Just thinking about it makes my mouth water and crave something with apples and cinnamon.  It's probably my second favourite dessert out there, after anything chocolatey that is!  Sadly, I don't eat apple pies and crisps that often because even though they are loaded with apples, they aren't completely healthy. 

To my delight, Gina posted a wonderful recipe for a healthier apple crisp dessert.  I wanted to try it badly and fortunately we had friends coming over so I had the perfect opportunity to make it! It was a hit!

Cinnamon Apple Crisp

5 medium apples, peeled and diced
1/2 tsp cinnamon
1/2 lemon, juiced
3 tsp cornstarch
1/4 cup agave nectar
1 cup old fashioned rolled oats (not instant!)
1/3 cup whole wheat flour
1/2 cup light brown sugar
1 tsp cinnamon
1/4 cup (half stick) butter, melted

Preheat the oven to 375 degrees. Combine the apples, cinnamon, lemon juice and agave nectar until well coated.  Toss this mixture with corn starch and put into a lightly greased glass pie plate.  For the topping, combine the rolled oats, WW flour, brown sugar, cinnamon and butter. Spread the topping evenly over the pie plate, making sure that all the apples are covered.  Bake, uncovered, until the topping is a golden brown colour and the fruit inside is tender. Depending on your oven, this could be 30-40 minutes. 

Serve right away or leave to cool on the kitchen counter. When you are ready to enjoy it, warm it up in the oven for 10 minutes at 150 degrees. Serve with vanilla ice cream.

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