Maple Apple Crisp

But first, a 'hooray!' for my lunch today.

Whole Wheat Bun with Ham and a Mixed Rucola Salad with Sugar Snaps, Green Beens and Roasted Pumpkin. A drizzle of olive oil, balsamic vinegar and some pumpkin seeds on top.

Easy, but tasty! I'm becoming a pumpkin addict. Help...

The real winner of today was my afternoon snack: Maple Apple Crisp.

Pretty similar to a crumble, but healthier because of the oats and the apple bottom isn't completely covered with the crispy topping. And it's low in calories (only 172 cal without topping)!

Maple Crisp (serves one)

Ingredients

For the apple
- 1 small apple (peeled, cored, halved, and cut into ½-inch-thick wedges)
- 1/2 t ground cinnamon
- 1 T lemon juice
- vanille extract

For the 'crumble' topping
- 10 gr oats (not rolled or instant)
- 5 gr flour (I used whole wheat)
- 5 gr maple syrup
- 5 gr oil (canola-, coconut- or olive oil)

Extra
- raisins (or other dried fruit)

Method:
Preheat oven to 180°C/375°F.

In a bowl, toss apple slices with cinnamon, lemon juice and vanilla. Mix well and spoon mixture into prepared ramekin. Add a teaspoon of water.

In a small bowl, stir together the oats, flour, oil and maple syrup and stir.

Sprinkle crisp mixture evenly over apples. Crisp topping won’t completely cover apples.

Bake for 20-25 minutes, or until apple filling is bubbly and crisp topping is golden. You can 'grill' the topping at the end if you want it 'super'crispy.

Serve with vanilla ice cream, ricotta or a a 'blob' of Greek yogurt.

Great for this cold fall season!

Enjoy!