One thing I love about living in the Willamette Valley of Oregon is the abundant availability of fresh, local, fruit.
Farmers markets, grower’s outlets, and fruit stands abound.
Now is the season to enjoy the harvest of local apples.
It’s also the season when cold, rainy evenings are perfect for staying warm and cozy indoors
and baking something fragrant and delicious.
Even better if it’s something fairly healthy.
This apple crisp recipe has a lot less butter than most.
6 apples, (I used Jonagold)
1 tsp cinnamon
1/2 cup rolled oats
2/3 cup light brown sugar
1/2 cup all purpose flour
1/2 tsp nutmeg
3-4 tbsp butter
Preheat the oven to 375 F
Spray an 8 x 8 baking pan with non-stick cooking spray
Layer sliced apples in the baking pan
Add all of the remaining ingredients in a mixing bowl and crumble over the apples
Bake for 30 minutes, or until the apples are tender
I served it warm with a scoop of non-fat frozen vanilla yogurt on top.
All photos edited with one layer of Kim’s fall-in texture on soft light mode at 100 percent opacity.