This month continues to be wonderful. I took time off after stopping my job, searched for a new apartment in Chicago, continued a mini vacation with Tony, spent period with good friends I haven’t observed in a while and also have actually gotten back into running.

Last week I actually ran about 15 mls, which really isn’t very much but I have been only training every other day (if that), therefore i felt pretty pleased with myself. The MapMyRun app on my phone has me dependent on timing my runs and contending with myself. I’ve also become Tony to perform beside me several times. Even though he’s a professional athlete, the person hates to run. I do not get it.

Last week I returned from a 4 mile run (in 32 mins!); I chose that a small evening baking was to be able and wished to deal with myself to something cozy. There were giant Honeycrisp apples in the fridge so initially I had been set on creating a pie, but then thought about how I didn’t actually want to make the dough therefore i opted to go the apple sharp route.

Man I love a good juicy apple sharp with a crunchy topping. Who wouldn’t? Males go crazy over it so if you’re seeking to in the baking skills, this is the ideal recipe to begin with.

This healthier maple pecan apple crisp version isn’t as buttery or sweet as my brown butter apple crisp , but dang it’s really excellent. You’ll only be using 1/4 cup of maple syrup and just a little brownish sugar for a lovely, crunchy topping. I love the topping because not only does it contain oats, but you get nuttiness from both pecans and whole wheat flour.

If you’re gluten free, simply sub a gluten free all purpose flour for the whole wheat and you’re in tip-top form. Wait, did I simply say that? Ugh.

Oh oh oh! Also keep in mind the bourbon right here. The bourbon isn’t necessary but oh my does it give it a wonderful flavor. Unless you have any, you can use whiskey, spiced rum or even vanilla extract as an alternative. Get crazy.

Lightened up Maple-Pecan Apple Crisp

Ingredients

1/2 cup rolled oats

1/4 cup chopped pecans

1/4 cup chilly butter or vegan butter stick, cut into small cubes

5 medium Honeycrisp, Braeburn or Granny Smith apples, peeled, cored and thinly sliced

1/4 cup natural maple syrup

1 teaspoon cinnamon

Instructions

Preheat oven to 350 levels F. Generously grease an 8×8 cooking pan with non-stick cooking spray.

To make the topping: Combine the flour, oats, dark brown sugar, cinnamon and pecans in a big bowl until well-combined. Add in the bits of butter and make use of your hands to squeeze and combine before mixture becomes crumbly and resembles damp sand. (Additionally, you can lower within the butter with a pastry cutter, or place all the topping ingredients inside a meals processor chip and pulse until simply blended. The best method is to use my hands, as I believe you get the very best crumbly topping that way.)

Once finished, place topping in the fridge and commence making the apple filling.

To make the filling up: Place apples, maple syrup cinnamon and bourbon in a large dish and toss to mix.

Take a heaping 1/4 cup from the topping mixture and toss using the apple mixture. Place the apple blend in prepared pan and sprinkle equally with topping.

Bake the sharp on a baking sheet (in the event the filling bubbles over!) for 45-55 mins, or until topping can be golden brown and filling is usually bubbling. Remove from range and cool ten minutes on wire rack. Serve warm with zero fat vanilla snow cream. Makes 9 portions.

Feel absolve to use walnuts or almonds instead of pecans.

To create this gluten totally free, use GF oats and a regular almost all purpose flour. To make it vegan, sub a buttery vegan stay for the butter.

Recipe by: Monique Volz // Ambitious Kitchen Picture taking by: Sarah Fennel // Broma Bakery

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