I love this dessert because it tastes fabulous, is healthy and is satisfying.

With this #recipe, the apples can be used both with the skin on and skin off. I find that the skins left on gives the Crisp a ‘hardier” flavour and is more filling. It also gives it a nice pink colour. I don’t measure the apples- for me, the more the better!

Fruit

• 6-8 apples, washed

• 2 tablespoons lemon juice

• 3 tablespoons white spelt flour

• 4 tablespoons raw sugar

Topping

• ¼ cup raw sugar

• ¼ cup rolled oats

• 2 tablespoons spelt flour

• 2 tablespoons chopped almonds

• 1 tsp cinnamon

• 1/8 tsp nutmeg

• ½ tsp salt

• 2 tablespoons soft butter

In a small bowl, make the topping.
Combine the sugar, oats, flour, almonds, salt, and spices with a fork.
Add the butter and work it into the dry mixture until crumbly. Set aside.

Squeeze the lemon juice in a large mixing bowl. Core and slice the apples in ¾ inch thick slices. Toss them in the bowl with the lemon juice, making sure to coat them so they don’t turn brown.

After all the apples are sliced, mix in the flour and sugar.

Pour the apples in a 8×8” or 9×9” baking dish. Scrape in any juices left in the bottom of the bowl. Sprinkle the topping over the apples.

Bake at 350* for 30-35 minutes or until golden and bubbly.