This slight adaptation of this recipe is STRAIGHT out of the church cookbook. My mom used to make this as an easy dessert after a long day at work when my sisters and I were small, and I think you will agree it’s easy to make and tastes so good (even without the shortening, Crisco, or OLEO as my family used to call it)!
Both recipes are vegetarian, gluten-free, and dairy-free.
On a Lark Apple Crisp (V, GF, DF)
Serves 9
5 cups sliced apples (I like Macintosh, but any variety will do)
2 teaspoons cinnamon (divided use)
2 teaspoons maple syrup
¾ cup quick oats
1 cup flour (feel free to substitute one-to-one gluten free or whole wheat flour)
¾ cup brown sugar
¼ teaspoons salt
¾ cup canola or grapeseed oil
Slice, peel, and core apples and place in an 8” x 8” baking dish. Sprinkle with 1 teaspoon cinnamon, 2 teaspoons maple syrup, and then stir to mix.
Place the baking dish in the microwave for 7 minutes. (Yep, I said that! It’s just so easy and it always turns out well!)
While the apples are cooking in the microwave, mix together quick oats, flour, brown sugar, salt, and oil. Stir to mix well into crumbles.
When the apples are cooked, top with the dry mixture, smooth over the top of the pan evenly, and cook for another 7 minutes in the microwave. Serve hot with a scoop of vanilla ice cream!
Shauna Niequist writes in a way that every woman in the world can relate to, in my opinion. We see ourselves in her thoughtful ways as she tries and tries again to enjoy the moments, to let go of things we thought we needed to survive, like having shiny clean countertops. Her recipe for crisp from her book Bread & Wine is my GO-TO—and it is so healthy that it is perfect for breakfast. The recipe here has some slight adaptations but is very close to her original recipe.
This recipe is vegetarian, gluten-free, and dairy-free.
Clean Apple Crisp
Serves 9
5 cups apples (I like MacIntosh, but any variety will do)
⅓ cup maple syrup (divided use)
2 teaspoons cinnamon (divided use)
¼ cup olive oil
1 cup old fashioned oats
1 cup whole rolled oats
½ cup walnuts
½ cup almond meal
Preheat the oven to 350° (or 325° in a convection oven).
Slice, peel, and core apples and place in an 8” x 8” baking dish or cast-iron pan. Sprinkle with 1 teaspoon cinnamon, 2 teaspoons maple syrup, and stir to mix.
In a medium bowl, combine remaining ¼ cup maple syrup, 1 teaspoon cinnamon, and ¼ cup olive oil. Stir to combine.
Stir in 1 cup rolled oats, ½ cup walnuts, and ½ cup almond meal. Stir well and pour over the apples in the pan, spreading out evenly over the top of the pan.
Cook for 30 minutes in the oven until the apples are bubbly and the crisp is light brown. This is a GREAT recipe for dessert OR breakfast!
Find more great food recipes in my second book, Lark Parties! #livinglark
