In the 1800’s, the amount of refined sugar consumed by the average American was just under 1 1/2 teaspoons a day. But now, the average American eats over 22 teaspoons of sugar per day.
How are we getting so much sugar?
Refined sugar is hidden in over 70% of packaged foods, and then we add it in abundance to home-baked foods.
This delicious Sugar-Free Apple Crisp offers a sweet solution. Instead of using refined sugar, it’s sweetened with date sugar and pure maple syrup.
What is date sugar?
Date sugar isn’t really a sugar. It’s a very tasty, natural sweetener made from dried dates – a very healthful, nutritious fruit. It adds a luscious, naturally sweet flavor to this healthy apple crisp.
Sugar-Free Apple Crisp
Yield 6 servings
This fruit crisp is sweetened with date sugar which really isn’t sugar at all. Date sugar is simply dried, ground dates.
- 1 3/4 cups quick-cooking oats (Use gluten-free oats if desired.)
- 1/3 cup sorghum flour OR all-purpose flour
- 1/4 cup date sugar1/2 teaspoon salt
- 1/4 cup coconut oil (doesn’t need to be melted, but should be soft)
- 1/4 cup pure maple syrup
- 2 tablespoons apple juice or apple juice concentrate
- 1/4 cup chopped walnuts
- 2 tablespoons cornstarch or arrowroot powder
- 2 tablespoons apple juice concentrate
- 2 tablespoons orange juice concentrate
- 7 – 8 medium apples (about 7 cups diced apples)
- Stir together oats, flour, date sugar, and salt in a large mixing bowl.
- Cut in coconut oil until thoroughly incorporated.
- Stir in maple syrup and 2 tablespoons of apple juice.
- Mix in walnuts. Set aside.
- Prepare filling. Stir together arrowroot or cornstarch and juice concentrate in a large mixing bowl.
- Peel and dice apples into small pieces. Add to juice/starch mixture and mix well.
- Transfer apples to an oiled 8-inch x 8-inch baking dish. Spoon topping mixture over apples and lightly pat down.
- Bake at 350°F for 30 to 35 minutes or until topping is lightly browned. Serve hot, warm, or cold.
I like to use my chopper to cut the apples.