Last Sunday, Joe and I went apple picking with friends in North Salem, New York. The orchard was bustling with activity, even at 10 A.M. so early in the season: fresh donuts, wood fired pizzas, lemonade and cider stands, pumpkin pies, and live country music. After wandering around the farm store, we grabbed our bags and strolled through the apple trees. We collected a few pears, but mostly McIntosh Apples. We even bit into a few of them right off the tree… sour deliciousness!
Now, with fifty apples sitting on our countertop, I was forced to sit down and make a list of apple recipes: apple pancakes, oatmeal, muffins, cookies, and our favorite, apple crisp. I came up with a low sugar, low fat recipe that is perfect for chilly Fall nights to come. Added perk? The recipe is packed with oats, a breast milk booster.
- Peel and slice the apples and throw them in a bowl with cinnamon and half of the maple syrup. Mix well.
- Pour the apples in a greased dish. I used a large rectangular dish and it worked great.
- In the bowl, combine the remaining maple syrup, honey, brown sugar, oats, baking powder, salt, vanilla extract, and coconut oil. Mix well.
- Spread the oat mixture over the apples and bake for about 25/30 minutes at 350 degrees F. The top should be golden brown and the apples soft.
Did you know? Cinnamon, like other ground spices such as cloves and ginger, helps lower your blood sugar levels and also helps to control your appetite. Sprinkle freely! If you are also a voracious, breastfeeding Mama right now… You’re welcome.