|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 81g||29%|
|Dietary Fiber 10g||35%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When you've got wonderful fall apples on hand, showcase them in this wholesome, dairy-free Apple and Dried Cherry Crisp. Because the crunchy crisp topping contains no butter, the flavors of the fruit, oats and nuts can really shine through. I like to use a mix of sweet and tart apple varieties, but if you have a favorite multipurpose apple, a single type can work nicely, too.
Tips: Want to boost the fiber and nutrients in this crisp? Leave some of the skin on the apples, and swap all or some of the all purpose flour for white whole wheat flour or whole grain pastry flour.
Serving a crowd? Just double the quantities, and bake in a 9- x 13- x 2-inch (or similarly sized) baking dish.
Need to tweak the recipe to satisfy special dietary needs? If nut allergies are a concern, you can skip the pecans. And if you need a gluten-free crisp, try replacing the all-purpose flour with your favorite gluten free 1-to-1 baking mix. (Be sure to use oats that are labeled gluten-free as well.)
- 2 1/2 to 3 pounds apples (about 6 to 8), such as Gala, Mutsu, or Honeycrisp, fully or partially peeled, cored and cut into 3/4" chunks
- Juice of 1/2 lemon
- 2 tablespoons sugar
- 1/3 cup dried tart cherries
- 1 cup old fashioned rolled oats (NOT instant)
- 1/2 cup all purpose flour
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 cup neutral flavored oil, such as canola or grapeseed
- 1/4 cup pure maple syrup
- 1/4 cup raw chopped pecans
Preheat the oven to 350° F. Oil a deep 8"x10" (or similarly sized) baking dish.
In a large bowl, toss the apples with the lemon juice, sugar, and dried cherries. Transfer to the baking dish.
In another bowl, whisk together the oats, flour, sugar, cinnamon, and ginger. Add the oil and maple syrup, and stir until the oat mixture is moistened. Stir in the pecans.
Sprinkle the topping evenly over the apples. Bake the crisp in the preheated oven for 45 to 50 minutes, or until the fruit filling is bubbly and the crisp topping is golden brown and crunchy. (Check the crisp after about 30 to 35 minutes -- if the topping is getting too brown, cover lightly with foil or parchment paper, then remove the cover for the last few minutes of baking.)
Allow to rest for 5 to 10 minutes before serving. Enjoy!