This apple crisp is extremely easy to make and, with managing the sweetness without added sugars, is perfect as a dessert, snack or even breakfast!
Peel and core apples* and roughly chop. Add to a large saucepan along with enough water to cover the bottom of the pan. Bring to a boil, then reduce heat and simmer until apples begin to break down. A potato masher can help with this. For a chunkier filling, leave more apples in tact in bite-sized pieces. For more sauce, mash more apples up. Sprinkle with dashes of cinnamon to taste.
While the apples are cooking, add all topping ingredients to a food process or blender and blend until it becomes crumbly.
*RECIPE NOTES: Using a mix of green or tart apples with sweeter ones yields the most flavorful filling * If you can't find date paste, you can make your own by soaking 3/4 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth. In this case, it's best to buy Medjool dates with the pits still in them and simply remove the pits just before using. * Extra topping can be stored in the fridge for about a week. Sprinkle it over raw fruit or add to oatmeal...or eat it by the handful like I sometimes do!