There’s no shorter way to a teacher’s heart than a crisp, juicy apple in the fall. Unless it’s first diced up and put in a freshly baked crisp and served with a side of vanilla ice cream! That definitely deserves an A++.

Such apple delicacies should not just be reserved for teachers, though. A side of apple crisp (minus the ice cream) can also make a tasty, fruit-based snack in a student’s lunch. And in my family we also enjoy it for breakfast – again, minus the ice cream.

This recipe, while sweet enough, is low on sugar in order to keep it suitable for quick, yummy-but-still-healthy breakfasts or snacks on a weekday.

Apple-icious Crisp

Topping Ingredients
3/4 cup brown sugar
3/4 cup butter, chilled, cut into small pieces
3/4 cup all-purpose flour
1/4 teaspoon kosher salt
2 cups rolled oats
1 cup slivered almonds

Filling Ingredients
10-12 Spartan apples, peeled and cut into bite-sized chunks
1/4 cup brown sugar
1 tablespoon all-purpose flour
1/4 teaspoon cinnamon

Directions
1. Heat oven to 350 F and grease a 9×9′ baking dish.
2. In a large bowl, toss the apples, granulated sugar and 1 tablespoon of flour. Transfer to baking dish.
3. In a separate bowl, combine the brown sugar, salt and 3/4 flour. Using a pastry blender and then your fingers, incorporate the butter until coarse crumbs form. Mix in oats and almonds.
4. Squeeze the topping into marble-sized clumps and sprinkle on the apples.
5. Bake until the top is golden, between 45-55 minutes.

Let cool 30 minutes and serve with vanilla ice cream.