Spiced Apple Crisp November 28 2013, 0 Comments

Today is a good day to tell our loved ones what we are thankful for. With the captivating smell of warm cinnamon, baking fruit and crispy oats making its way through our house, we are thankful for dessert!

 This recipe is the perfect ending to a fine feast or weekend dinner and will serve about 10 impressed guests 




5 pounds (2200 grams) organic Granny Smith or Bramley apples (We buy our fruit from local farmers whenever possible and it is important for this recipe to choose firm fruit that isn't too sweet)

Finely minced zest and juice of 1 organic, unwaxed lemon

1/2 cup granulated sugar (We use Tate & Lyle Fairtrade in all of our recipes)

2 teaspoons ground cinnamon

1 teaspoon ground ginger



1 1/2 cups gluten-free flour (We use Doves Farm)

1 cup organic oats

1/2 cup granulated sugar

1/2 cup light soft brown sugar, packed

1/2 teaspoon ground cinnamon

1/2 teaspoon salt (We use Pink Himalayan)    

225 grams cold organic, unsalted butter, cubed




Preheat the oven to 180c (350f) and butter a 9 x 14 x 2 inch oval baking dish.

Peel, core, and cut your apples into large wedges.


In a mixing bowl, toss the apples in your sugar, spices, lemon zest and juice. Pour into your baking dish. (To save time, this step can be done the evening before, covered and refrigerated overnight. Simply bring to room temperature before adding your topping and baking).


To make the topping, combine your flour, oats, sugars, salt and cold butter with a pastry blender or in your mixer on low speed until your topping mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.


Place your baking dish on a piece of foil or a cookie sheet to prevent the fruit from creating a sticky mess on the bottom of your oven. Bake for 1 hour until the top is brown and the filling is piping hot and bubbling.


This lovely crisp is best served warm. We like to add a scoop of Booja Booja vanilla ice cream before serving.