Enjoy a fresh apple treat with no more than 10 minutes of hands on time!
I almost completely forgot to write about apple season this fall! I blogged so many of our favorite apple recipes last year, that I sort of thought I had all of my bases covered, but the Michigander in me just couldn’t go through an apple season without a least one apple post!
We headed out to pick apples a few weeks ago and it was like summer! The weather has definitely turned more like fall in the last couple weeks, so looking through these pictures of the girls in their short sleeves seems so crazy to me!
My youngest just turned 2 and there is just something about this age that makes these trips so fun. To see their eyes light up at all the apples on the trees – it’s like they finally “get it”! Caitlyn two fisted her apples the entire trip and enjoyed running up and down the rows of trees.
This is a particularly busy fall for me as I navigate a busy school and preschool schedule with lots of driving. I don’t have a lot of time for fun kitchen projects like making apple pie, so this year when the girls asked me if we could make a treat with the apples, we decided on making apple crisp to save on the time thing!
No more than 10 minutes to get everything into this pie plate and you are hands-free from there! No peeling necessary – and this apple crisp not only is as beautiful as an apple pie…it tastes just as amazing.
You can use whatever apples you have around – let the kids help too! My toddler loved putting the apple slices in the pie plate, my 4 year old mixed up the crumble topping, and my 6 year old pretty much ran the show reading my recipe, measuring, and even doing some slicing!
- 6 cups sliced apples
- Juice of ½ lemon
- 1 TB cinnamon
- 1 tsp vanilla extract
- 3-4 TB organic pure cane sugar
- 4 TB tapioca flour (organic corn starch would work too)
- ½ cup blanched almond flour
- ½ cup white rice flour
- ½ cup softened butter
- 2 TB pure maple syrup
- ¼ cup organic pure cane sugar
- Extra cinnamon to sprinkle the top
- Toss together the apple slices, lemon juice, vanilla extract, 3-4 TB sugar, and tapioca starch right in your 9 inch pie plate.
- In a small mixing bowl combine the white rice flour, almond flour, butter, maple syrup, and ¼ cup sugar using a spatula - don't combine until super smooth - the point is for it to be a bit crumbly. Sprinkle this crumble mixture over the top of the fruit mixture in the pie plate, and then sprinkle the top with cinnamon.
- Bake at 350 degrees for 35 minutes. Cool for a bit before handling.
For more real food desserts, you can follow my Treat Ideas board on Pinterest!
More real food recipes you might like:
Maple Vanilla Ice Cream