This delicious and easy fall (or anytime) dessert can be ready to eat in about 20 minutes, and contains no refined sugar or butter. 

People tell me that last Friday (Sept 22nd) was the first day of fall.  I wouldn’t have noticed because I live in Florida, which only has two seasons:  hot and humid, and slightly less hot and humid.

Jump to Recipe!

Even though I didn’t notice that fall had begun, it just so happened that I made an apple crisp for our weekly dessert on Friday.  Apparently, apple crisp is thought of as an autumn dessert.  (I always thought of it as an anytime dessert when I was a kid, so I don’t really get that, but ok, I can play along.)

I’ve been asked many times if I have a favorite season, and I don’t.  In a place that actually experiences seasons (haha), I love them all.  In summer you get to swim and wear tank tops and flip flops and go to the beach.  In winter you get to bundle up in the cold and wear long sleeves and play in the snow (amazing), and then there’s Christmas, which is my favorite holiday.  (Well, in the northern hemisphere Christmas is in winter anyway. 🙂 )  In fall, the leaves turn vibrant colors and the first breath of cool air feels so crisp and alive.  You get to light that first fire in the fireplace and smell wood smoke in the air.  In spring, everything starts to turn green again after the dull grays and browns of winter, and all the pretty flowers come out and and dance to celebrate that the air is getting warmer again.  I simply can’t pick a favorite!

So when it comes to living in Florida…  On one hand, yay, I can still go swimming this time of year.  On the other hand, *sad face* the leaves don’t turn colors and I won’t be able to wear a sweater anytime soon unless I go sit in my refrigerator.

I can, however, make some more of this tasty apple crisp. 🙂

We try to stick with one dessert a week.  Sometimes I make them healthy-ish, and other times I don’t.  On this occasion, I decided to give my favorite apple crisp a healthier “makeover”.  The original recipe is out of a church cookbook that my mom has had for a long time.  The book has been so well used that I literally use rubber bands to hold it together.

Side note:  Feel free to serve your apple cobbler with ice cream.  I am among that small percentage of American people that don’t like ice cream, and I couldn’t bring myself to ruin a perfectly good serving of cobbler with a scoop of ice cream just for a picture.  😉

Here is the recipe!

~K in the Kitchen