Apple crisp has always been one of my favorite recipes.
It was my mom’s favorite too!
In fact, today as I was perusing around my local farmer’s market, honeycrisp apples caught my eye.
My mom LOVED honeycrisp apples. In fact when she was diagnosed with breast cancer, the whole year that she fought, she practically lived on them. They never upset her stomach, and was the one thing she could still taste fully (chemo messes with your tastebuds, big time).
In honor of my mom, I purchased a few of these sweet little gems today for mother’s day. When I got home, I immediately knew what I was going to make with them: apple crisp!
Apple crisp serves 6-8
For the filling
3 large honeycrisp apples
1tsp. vanilla extract
the juice of 1 large orange (or 2 smaller oranges)
1/2tsp. sea salt
1. Preheat oven to 350.
2. Core, peel and slice apples into thin slices. Place into a bowl. Add the juice of the oranges, cinnamon, ginger, nutmeg and sea salt. Stir gently to coat all of the apple slices.
3. Arrange apples into a greased pie dish in a circular pattern. Pour additional juice from the bottom of the bowl over the apples. Set aside.
4. Using a mixer or food processor, combine oats, butter, honey, vanilla, sea salt and almond meal. If using a food processor, pulse gently until combined. Fold in chopped pecans, then sprinkle onto the top of the apples.
5. Bake at 350 for 30-40 minutes, or until the topping is golden brown, and the apple mixture is bubbly.