Last week I ran about 15 mls, which really isn’t that much but I have been only working out every other day time (if that), so I felt pretty proud of myself. The MapMyRun app on my telephone has me dependent on timing my operates and contending with myself. I’ve also got Tony to run with me a few times. Despite the fact that he’s a specialist athlete, the person hates to run. I do not get it.
Last week I returned from a 4 mile run (in 32 mins!); I made the decision that a small evening cooking was in order and wished to deal with myself to something cozy. There have been giant Honeycrisp apples within the fridge so initially I used to be set on creating a pie, but thought about how much protein in pig feet I didn’t actually want to make the dough therefore i opted to go the apple sharp route.
Man I love a good juicy apple crisp using a crunchy topping. Who wouldn’t? Men proceed crazy over it therefore if you’re trying to in the cooking skills, this is actually the perfect recipe to begin with.
This healthier maple pecan apple crisp version isn’t as buttery or sweet as my brown butter apple crisp , but dang it’s really excellent. You’ll only become using 1/4 glass of maple syrup and just a little brownish sugar for a special, crunchy topping. I love the topping because not merely does it contain oats, but you obtain nuttiness from both pecans and whole wheat grains.
If you are gluten free, simply sub a gluten free all purpose flour for your wheat and you’re in tip-top shape. Wait, did I simply state that? Ugh.
Oh oh oh! Also keep in mind the bourbon right here. The bourbon isn’t required but oh my does it provide it a wonderful flavor. Unless you have any, you can use whiskey, spiced rum or even vanilla extract as an alternative. Get crazy.
Lightened up Maple-Pecan Apple Crisp
1/2 cup rolled oats
1/4 cup chopped pecans
1/4 cup cool butter or vegan butter stick, cut into little cubes
5 medium Honeycrisp, Braeburn or Granny Smith apples, peeled, cored and thinly sliced
1/4 cup real maple syrup
1 teaspoon cinnamon
Preheat oven to 350 levels F. Generously grease an 8×8 baking pan with nonstick cooking spray.
To help make the topping: Combine the flour, oats, brown sugar, cinnamon and pecans in a large bowl until well-combined. Add the pieces of butter and use your hands to press and combine until the mixture becomes crumbly and resembles damp sand. (On the other hand, you can slice in the butter with a pastry cutter, or place all of the topping ingredients inside a food processor chip and pulse until just blended. My favorite method is to use my hands, as I believe you get the very best crumbly topping this way.)
Once finished, place topping in the fridge and commence building the apple filling.
To make the filling: Place apples, maple syrup cinnamon and bourbon in a large dish and toss to combine.
Have a heaping 1/4 glass from the topping mixture and toss using the apple mixture. Place the apple combination in prepared pan and sprinkle evenly with topping.
Bake the crisp on a cooking sheet (just in case the filling bubbles over!) for 45-55 minutes, or until topping can be golden brownish and filling is definitely bubbling. Remove from range and cool ten minutes on wire rack. Serve warm with zero fat vanilla snow cream. Makes 9 servings.
Feel free to make use of walnuts or almonds instead of pecans.
To make this gluten free, use GF oats and a regular most purpose flour. To create it vegan, sub a buttery vegan stay for the butter.
Formula by: Monique Volz // Ambitious Kitchen Picture taking by: Sarah Fennel // Broma Bakery