This month has been wonderful. I took time off after giving up my job, sought out a new house in Chicago, went on a mini holiday with Tony, spent period with good friends I haven’t observed in a while and also have really gotten back to running.

Last week I ran about 15 mls, which really isn’t very much but I have already been only training every other day (if that), therefore i felt pretty proud of myself. The MapMyRun app on my phone has me dependent on timing my operates and contending with myself. I’ve also obtained Tony to run beside me a few times. Despite the fact that he’s a professional athlete, the man hates to perform. I don’t get it.

Last week I returned from a 4 mile run (in 32 mins!); I determined that a little evening baking was in order and wished to deal with myself to something cozy. There have been large Honeycrisp apples within the fridge so initially I used to be set on making a pie, but thought about the way i didn’t actually want to make the dough so I opted to go the apple crisp route.

Man I really like an excellent juicy apple sharp having a crunchy topping. Who wouldn’t? Guys proceed crazy over it therefore if you’re seeking to in the cooking skills, this is the ideal recipe in the first place.

This healthier maple pecan apple crisp version isn’t as buttery or sweet as my brown butter apple crisp , but dang it’s really really good. You’ll only become using 1/4 cup of maple syrup and just a little brownish sugar for a lovely, crunchy topping. I love the topping because not merely does it include oats, nevertheless, you obtain nuttiness from both pecans and whole wheat flour.

If you’re gluten free, simply sub a gluten free all purpose flour for your wheat and you’re in tip-top form. Wait, did I simply say that? Ugh.

Oh oh oh! And don’t forget the bourbon here. The bourbon isn’t required but oh my would it provide it a wonderful flavor. If you don’t have any, you can use whiskey, spiced rum as well as vanilla extract as a replacement. Get crazy.

Lightened up Maple-Pecan Apple Crisp

Ingredients

1/2 cup rolled oats

1/4 cup chopped pecans

1/4 cup cold butter or vegan butter stick, cut into small cubes

5 medium Honeycrisp, Braeburn or Granny Smith apples, peeled, cored and thinly sliced

1/4 cup real maple syrup

1 teaspoon cinnamon

Instructions

Preheat oven to 350 levels F. Generously grease an 8×8 cooking pan with nonstick cooking spray.

To make the topping: Combine the flour, oats, brown glucose, cinnamon and pecans in a large dish until well-combined. Add in the bits of butter and make use of the hands to press and combine before mixture turns into crumbly and resembles damp sand. (Additionally, you can cut within the butter with a pastry cutter, or place every one of the topping ingredients inside a food processor chip and pulse until simply blended. The best method is to use my hands, as I believe you get the very best crumbly topping that way.)

Once finished, place topping within the fridge and begin making the apple filling.

To help make the filling: Place apples, maple syrup cinnamon and bourbon in a big dish and toss to combine.

Take a heaping 1/4 glass from the topping mixture and toss with the apple mixture. Place the apple blend in prepared pan and sprinkle evenly with topping.

Bake the crisp on a cooking sheet (in the event the filling bubbles over!) for 45-55 moments, or until topping is definitely golden brown and filling is normally bubbling. Remove from range and cool ten minutes on wire rack. Serve warm with low fat vanilla ice cream. Makes 9 servings.

Feel free to use walnuts or almonds instead of pecans.

To create this gluten totally free, use GF oats and a normal all of the purpose flour. To make it vegan, sub a buttery vegan stick for the butter.

Formula by: Monique Volz // Ambitious Kitchen Photography by: Sarah Fennel // Broma Bakery

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