What’s not to adore about warm baked fruit topped with a crispy streusel topping? While this fruity dessert is the best in the fall when local apples are fresh and abundant, we enjoy it year-round for the outstanding taste and nutrition.

STEP ONE – Preparations

1. Preheat the oven to 350°F.
2. Lightly spray a 9-inch glass pie pan with canola spray.
3. Get out 2 large bowls.
4. Set up a cooling rack.

STEP TWO – Make the Filling

Ingredients:

6 peeled and thinly sliced apples
2 tablespoons fresh lemon juice
¼ cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

Instructions:

1. In the 1^st large bowl, toss the apples by hand with the lemon juice.
2. Add the sugar, flour, cinnamon, and nutmeg and toss again.
3. Pour into the pie pan.

STEP THREE – Make the Topping

Ingredients:

½ cup all-purpose flour
½ cup brown sugar
½ teaspoon fine sea salt
4 tablespoons unsalted butter
1 cup old fashioned oats

Instructions:

1. In the 2^nd large bowl, combine the flour, sugar, and salt.
2. Cut the butter into small pieces and use your fingers to incorporate into the dry ingredients until the texture resembles coarse crumbs.
3. Add the oats and toss to combine.

STEP FOUR – Bake the Crisp

4. Distribute the topping over the filling.
5. Sprinkle with cinnamon sugar.
6. Bake for 45 minutes until browned and bubbly.
7. Cool the crisp on the cooling rack for 5-10 minutes.

STEP FIVE – Make the Whipped Cream

Ingredients:

1 cup whipping cream
2 tablespoons powdered sugar

Instructions:

1. In the stand mixer, whip the cream on high speed for 1 minute until stiff peaks form.
2. Add the powdered sugar and whip until combined.
3. Top the crisp with a dollop of whipped cream.

Recommended Serving Size: ⅙ of crisp with 2 tablespoons whipped cream

Exchanges: 2 starch, 1 fruit, 2 fat