Throwback Thursday: Warm Apple-Raisin Crisp from Baking With Less Sugar

Our dessert from our Dungeons and Dragons night had to be diabetic friendly and I happened upon this apple crisp recipe in Baking With Less Sugar by Joanne Chang that I adapted by using sugar free maple flavored syrup instead of honey and I served it with custard that I made using stevia and custard powder. Such an easy dessert to feed a crowd!

The process is to make a crumble using oats, flour, butter, maple syrup or honey, and flavoring with salt, vanilla, and cinnamon. Pre-bake this on a baking sheet while preparing the filling.

Plump up the raisins in boiling water, then mix together with a large tin of pie apple, maple syrup, cinnamon and salt. This goes into the baking dish, then is topped with the crumble and cooked in the oven for about an hour.

Aaron is an apple crumble aficionado and he said this might be his favorite ever. And no added sugar! I was happy to give leftovers to the younger kids when they requested it for breakfast the next morning. This recipe is definitely a keeper and Baking With Less Sugar continues to impress! (Just found out that the Kindle book is $2 atm – what a steal!)