Y’all, I realize it’s still summer, but we’ve had some beautiful cooler weather recently and it’s got me thinking about fall already. sorry, not sorry. Fall is my season and I’m so ready to move on from Summer.
Since I’m already dreaming of fall and boots and sweaters and pumpkin spice everything (yes, I’m that person), I thought I’d share one of my favorite, easy fall desserts. I shared this on my previous blog last year, so you might have seen this before if you know me in real life, but it’s so good it’s worth re-posting here.
One of the key ingredients to a good fall dessert, is those warming fall spices – cinnamon, ginger, cardamom, nutmeg, allspice, the whole spicy gang. You could absolutely tinker to find the perfect balance of these spices, but I chose to hit the “easy button” and use Primal Palate’s Apple Pie Spice blend. You can grab this from Amazon, Thrive Market, and even some grocery stores! I love this spice brand because they use quality, organic ingredients that I can trust, and I like supporting a small business that’s doing good. 🙂
This blend has a bit more of a kick with the ginger, so if you’re not a fan of strong ginger flavors, you may want to substitute with a pumpkin spice blend (which Primal Palate also makes).
Seriously considering if it’s worth trying to make this sugar free so that I can have some… if I manage a sugar free version that tastes good I’ll let you know!
- 4 cups granny smith apples (approx. 5 small apples) peeled, cored, and thinly sliced
- 1/4 cup coconut sugar
- 1 tbl Primal Palate Apple Pie Spice (substitute 1 tbl pumpkin pie spice if you don't have this or don't like strong ginger flavor)
- 1 tbl arrowroot starch (also called arrowroot powder)
- 1 tsp vanilla extract
- 1 cup organic rolled oats
- 1/4 cup flour (I like Bob's Red Mill Gluten Free 1:1)
- 2 tbl maple syrup
- 2 tbl cold butter (or ghee for lactose-free) cut into cubes, +extra to grease the pan
- 1/2 tbl ground cinnamon
- Preheat the oven to 375 degrees, grease an 8×8 square glass baking dish with butter and set aside.
- In a large bowl, combine the apples, apple pie spice, vanilla, coconut sugar, and arrowroot starch; stir so that the apples are well coated. Spread the apple mixture evenly in the baking dish.
- In the same bowl that you used to mix the apples (should be empty now), combine the oats, flour, cinnamon, maple syrup, and butter.
- Use your hands to incorporate the butter so that the mixture looks sandy and the chunks of butter are about pea-sized. Do this quickly so that the butter stays cold and doesn't melt.
- Spoon the oat mixture on top of the apples so that they are evenly covered.
- Bake for 35 minutes, or until the top is golden brown. Allow it to cool for about 15-20 minutes, and serve warm.
- If you’re using ghee instead of butter, you may need to freeze the ghee first to get it cold enough to mix without melting.
- If the butter/ghee melts during mixing, pop the whole bowl into the freezer for 5-10 minutes before moving on to the next step.
- Store covered in the fridge for up to 5 days.
- Serve with ice cream if you do dairy, because YUM.