Apple Crisp with Molasses & Oats Topping

I love this dessert in the fall when apples are fresh, but it’s really delicious any time of year and perfect for the holidays. 

I like to add a little bit of richness and some healthy by making brown sugar by combining organic cane sugar with molasses.  Add 1 tbsp (for light brown sugar) or 2 tbsp (for dark brown sugar) to 1 cup of cane sugar.*

Molasses is an excellent source of the essential mineral potassium, which is supportive of the thyroid and adrenal glands as well as regulates the heart and blood.  Most people recognize potassium as one of the critical electrolytes that help to maintain proper nerve and muscle function and to keep us properly hydrated. 

Give it a try and let me know what you think. 



6 apples peeled, cored, and sliced

2 tbps white sugar

1/2 tsp cinnamon

1 cup brown sugar (*or 1 cup cane sugar with 1 –  2 tbps molasses)

3/4 cup oats, I like the extra thick

3/4 cup unbleached flour

1 tsp cinnamon

1/2 cup (1 stick) butter (I love Kerrygold grass-fed)



Preheat oven to 350 degrees.

Toss apples with cane sugar and 1/2 tsp cinnamon in medium bowl. Place in 9-inch baking dish.

Mix brown sugar, oats, flour, and 1 tsp cinnamon in a large bowl. Use pastry cutter to mash cold butter into oats mixture until it becomes crumbly. Spread over apples to edge of baking dish.

Bake in preheated oven until golden brown and bubbling, about 60 minutes.

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