Apple Pie Crisp

Raise your hand if you remember the apple pie crisps from McDonalds?! C’mon I can’t be the only one. I remember riding home from basketball games late at night in middle school (wasn’t a b-ball player.. cheerleader believe it or not) & begging to stop for one. Warm gooey and crispy, they are seriously the best dessert. I remade them at home & kept them refined sugar free - they are just as delish as I remember! Not required to serve with vanilla ice cream, but def recommended.

Crust

1 cup whole wheat flour (+1/4 cup extra to knead in)

1/2 cup cold butter sliced

1/4 cup Greek yogurt 

1 tsp. cinnamon

2 tbsp. coconut sugar

1/4 tsp salt 

1/4 cup cold water 

Filling

2 gala apples sliced into small cubes 

1 tbsp butter 

3 tbsp syrup 

1 tsp vanilla 

1/2 tsp nutmeg 

1/2 tsp cinnamon 

1/4 tsp pink Himalayan sea salt 

1 tsp arrowroot powder 

Crisp

1 egg

1/4 tsp cinnamon

Instructions

For the crust, place flour, yogurt, butter, & salt in a food processor & press the pulse button ~10x in 1 second intervals. Add in the cold water and pulse a few more times until the dough balls up. Do not over blend. Sprinkle some flour on a surface and use the area to knead the flour ~10 times, adding in the additional 1/4 cup flour. Place in the refrigerator. Mix all ingredients for filling except arrowroot powder in a saucepan over medium heat on the stovetop and place the lid on the pot. Let simmer for 5 minutes, mix, and let simmer 5 more min. Add arrowroot and let simmer 3 more min with the lid off. Set aside to cool. Roll out dough on a flour sprinkled surface and cut into 3x5 inch rectangles. Fill half of the rectangles (don’t overfill!!!) & use the other half to place on top. Lightly press down the sides with a fork. Place on parchment lined baking sheet. Whisk together egg and cinnamon, use a brush to lightly brush the top of each pouch. Bake at 400° for 25 min. Highly suggest serving with vanilla ice cream!