Farmer's Market Challenge: local apple crisp

Almost any farmer's market in the northeast this weekend will most assuredly be selling local apples. We have a great pick-our-own orchard down the road, but I haven't been yet although I am planning on going soon. And when I do I will definitely be making many many pies and, even better: apple crisp!!

To finish up my weekend of Squirrel Queen's Farmer's Market Challenge I bring you another cane sugar-free sweet recipe, this time adapted from Carrie Davis' The Naturally Sweet Baker. (To see yesterday's Honey Cornmeal Muffin recipe, and why I bake without processed cane sugar click here).

Apple Crisp (with no cane sugar!), adapted from The Naturally Sweet Baker by Carrie Davis
Fruit Filling:
6 large baking apples (I use granny smiths or galas or whatever the market has)
1 tbsp cornstarch
1 tsp cinnamon
1/2 unsweetened apple juice
1 tbsp unsalted butter

Topping:
1 cup rolled oats
1 cup flour
1/2 tsp baking soda
pinch of salt
1/2 cup (1 stick) butter
1/4 cup brown rice syrup
1 tsp vanilla

Preheat oven to 350. Butter a 1 quart shallow baking dish.
Peel, core, and slice the apples into 1/4 inch thick wedges and put in large bowl. Toss the apples with cornstarch and cinnamon. Put the apples in the prepared baking dish. Pour in the juice and dot with 1 tablespoon of butter.

In a medium bowl, mix together the oats, flour, baking soda and salt.

In a small saucepan, melt the butter over medium heat. Remove from heat. Stir in the brown rice syrup and vanilla in to the butter. Pour the liquid mixture into the dry ingredients and stir until blended. Spoon batter evenly over the apples.

Bake about 50 minutes. The juices from the apples should be bubbling. If the top begins to brown before the apples are done cover the dish with aluminum foil pierced with a fork to let the steam escape.

Enjoy!