Crisps are the perfect low sodium dessert because there is usually no baking soda, baking powder, or eggs, and very little salt to start with. This recipe has almost no sodium, just the trace amounts from the apples and lemon juice.
Servings: About 8 one-cup servings Sodium: Less than 5 mg for the entire recipe Time: 30 minutes active, 45-55 minutes baking
Apple filling ingredients:
6 medium apples (about 2 pounds), cored and diced into 1 inch pieces
2 tablespoons sugar
1/2 teaspoon cinnamon
zest of 1 lemon (optional)
1 tablespoon lemon juice
2 tablespoons all purpose flour
3/4 cup brown sugar (light or dark is fine)
3/4 cup rolled oats
3/4 cup (90 g) all purpose flour
1 teaspoon cinnamon
1/2 cup chopped pecans or walnuts
1 stick cold butter, cut in small pieces
Optional but highly recommended:
16 ounces heavy whipping cream
4 tablespoons powdered sugar
1) For the apple filling - Core and dice 6 medium apples of your choice. I used a combination of gala and pink lady apples. You can also peel the skin if you prefer. Toss the diced apples with the remaining apple filling ingredients. Pour into a 2 quart baking dish. I use a square 8x8x2 inch dish.
2) Preheat your oven to 350°F.
3) To make the crisp topping - In a large bowl, combine the brown sugar, rolled oats, flour, and cinnamon and mix well. Add butter and using a pastry cutter, forks, or your hands, work the butter into the dry mixture until it is combined and crumbly. The butter should be cold enough that you can mold the crisp mixture into big chunks. Sprinkle the crisp mixture evenly over the apples. I like to leave the crisp mixture chunky rather than breaking it up too much.
4) Bake for 50-60 minutes. The topping will be crispy and the apples will have the slightest firmness but they'll get softer as they cool. Let cool for at least 30 minutes before serving.
5) To make whipped cream - Chill a medium sized bowl in the freezer. Pour heavy whipping cream into the bowl and mix on high with a hand mixer until soft peaks form (about 5-6 minutes). Add powdered sugar and keep whipping until peaks are firm.