Ingredients
Equipment
Method
- Heat the oven to 350°F (175°C). Butter a 6" x 6" glass baking dish and set aside. Peel and chop ¾ pound apples into bite-sized pieces, and place in a medium bowl.
- Add 1 tablespoon packed brown sugar, 2 teaspoons all-purpose flour, ¼ teaspoon ground cinnamon, and ¼ teaspoon vanilla extract to the apples and mix everything well to incorporate.
- In a separate medium bowl, gently mix ¼ cup old-fashioned oats, 1 tablespoons all-purpose flour, 2 tablespoon packed brown sugar, ¼ teaspoon ground cinnamon and a pinch sea salt together with a whisk. Cube and add 2 tablespoons unsalted butter, and use a pastry cutter or your hands to work everything into a crumbly mixture.
- Pour the apple filling into an even layer in the greased baking dish and then sprinkle in the topping mixture using your hands to even everything out.
- Place on a baking sheet in case of spills and bake for 30-35 minutes on a middle rack in the oven. Bake until the topping is golden brown and the filling is bubbling around the edges.
- Meanwhile, chill a clean mixing bowl and the whisk attachments from your mixer in the freezer for about 5 minutes. Remove them and add ⅓ cup plain Greek yogurt, 3 tablespoons heavy whipping cream, 1 teaspoon granulated sugar, and ¼ teaspoon vanilla extract to the bowl, gradually increasing the speed on your mixer for about 2-3 minutes or until gentle peaks form. Do a taste test and blend in a little extra sugar if necessary.
- Cool the apple crisp for at least 5 minutes once it's out of the oven, serve and top with whipped Greek yogurt, and enjoy!
Nutrition
Notes
Apples: Golden Delicious or Honeycrisp apples work best for this recipe.
Storage: Store for up to 4 days in a covered container in the fridge. The whipped yogurt will also stay fresh for up to 4 days in an airtight container, but you may need to whip again for a few seconds (or use a whisk), as there may be some separation after a day or two.
