You've heard me talk about how much I love crisps so it should be no surprise that here's another crisp recipe. This one is different in that it uses apples instead of peaches... but other than that, it's pretty much the same (with the exception of the black and white sesame seeds). Honestly enjoy, it looks super pretty when you sprinkle the seeds on the vanilla ice cream I highly recommend you serve it with.
- 6 Honeycrisp or Gala apples (about 2 1/2 pounds), peeled and sliced into 1/4-inch slices
- 1/4 cup Brown Swerve
- 3 Tbsp. Swerve Granular
- 2 Tbsp. cornstarch
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- Juice from 1 small lemon
- 1/4 tsp. kosher salt
- 1 1/2 cups old-fashioned rolled oats
- 3 Tbsp. toasted white sesame seeds
- 2 Tbsp. black sesame seeds
- 1 cup all-purpose flour
- 1/3 cup Brown Swerve
- 2 Tbsp. Swerve Granular
- 3/4 tsp. kosher salt
- 1/2 cup unsalted butter, melted and cooled
- 1 tsp. vanilla extract
Preheat the oven to 350 degrees F.
To make the filling:
In a large bowl, combine the sliced apples, Brown Swerve, Swerve Granular, corn starch, ground cinnamon, ground ginger, lemon juice, and salt. Toss until thoroughly coated. Transfer the mixture to an 8x8-inch baking dish. Set aside.
To make the crisp topping:
In the same bowl (no need to clean it out), add the rolled oats, sesame seeds, black sesame seeds, flour, Brown Swerve, Swerve Granular, and kosher salt; mix until combined. Pour in the melted butter and vanilla. Mix until everything is thoroughly combined.
Pour the topping atop the filling and smooth it out into an even layer. Transfer to the oven to bake for about 45 minutes, until the topping is golden brown and the filling is bubbling. Serve with Swerved vanilla ice cream.