When the Reilly kids go apple-picking, they take it to the extreme. I kid you not, they picked 100 pounds of Fuji apples in less than 15 minutes! Of course, they had to taste-test an apple before deciding Fuji was the one they wanted, and I *have* read that an apple can energize you more than caffeine….

So other than eating them, handing them out to everyone we see, and making a lifetime stash of addiction-worthy Pumpkin Apple Butter, what will we do with all these apples? First on the list, an apple crisp so tasty and balanced, that it qualifies as a complete meal. My oldest mini chef played a key role in the super simple prep…

Anytime Apple Crisp
Makes 8 generous servings

FILLING
8 apples, unpeeled, cored, and cut into chunks
1 tablespoon cornstarch or potato starch
1/4 cup sugar
1 Tablespoon ground cinnamon
Juice of 1 lemon, or about 2 Tbsp lemon juice

TOPPING
1 cup oats (I use gluten-free rolled oats)
1/2 cup chopped walnuts (optional)
1/4 cup chia seeds (optional)
1/4 cup almond flour, cashew flour, or coconut flour
1/4 cup pure maple syrup or agave
1/4 cup melted non-hydrogenated margarine, or coconut oil
1 teaspoon ground cinnamon
1/4 teaspoon salt

Preheat oven to 375 degrees.

In a large bowl, toss to combine all FILLING ingredients. Pour into a lightly greased 9 X 13-inch baking dish.

In the same bowl (no need to rinse), stir together the TOPPING ingredients. Pour evenly over apple combo, cover with foil and bake for 35 minutes. Uncover and bake another 10 minutes to let the topping brown.

Nutrition Info Per Serving (including walnuts and chia seeds): 292 calories, 14 g fat, 0 mg cholesterol, 41 g carbohydrate, 8 g fiber, 21 g sugar (mostly apples!!), 5 g protein, 10% iron.

How do YOU apple up? xoxo