Fresh sliced apples tossed with real maple syrup, pure apple juice, cinnamon, allspice, and fresh thyme leaves baked with a sweet oatmeal, honey, and almond topping!
6large apples, cored, peeled, and slicedGranny Smith or Pink Lady
1Tablespoonfresh lemon juice
⅓cupreal maple syrup
2Tablespoons100% apple juice (sugar free)
1teaspoonground cinnamon
½teaspoonground allspice
1-½teaspoonsfresh thyme leaves
¼teaspoonsalt
TOPPING
1cupold fashioned rolled oats
⅓cupalmond flour
⅓cupsliced (slivered) almonds
⅓cuphoney, preferably local
3Tablespoonsunsalted butter, melted
Instructions
Pre-heat oven to 350°F. Grease a 9 or 10-inch cast iron skillet and set aside.
Place apples in a large glass bowl and toss with the lemon juice. Add maple syrup, apple juice, cinnamon, allspice, thyme leaves, and salt. Toss with a spoon to combine and set aside.
Combine topping ingredients in a separate bowl and stir until the oats are well coated and all ingredients are well combined. Set aside.
Pour apple mixture into the skillet and spread evenly on the bottom. Spread the topping evenly across the top of the apple layer.
Place into pre-heated oven on the center oven rack and bake for 30 minutes. If the top layer is nicely browned, cover the pan loosely with aluminum foil to prevent over-browning. Continue baking for another 15-20 minutes or until the apple crisp is nice and bubbling. Remove from oven and set aside to cool for 5-10 minutes.
Serve warm with some vanilla bean ice cream or whipped cream, or both if desired!
Notes
Serve warm with some vanilla bean iced cream or freshly whipped cream, if desired. Store leftovers in the refrigerator.Store any leftovers in airtight containers in the refrigerator for up to 3 days.