There is no doubt that Fall is here. Cool sunny days are paired with winds that have a frosty edge missing just a few weeks ago. Leaves are changing, falling, waiting to be raked into colorful piles. And, while back-yard gardens may be winding down for winter, farmer’s markets are bursting with the season’s bounty. Pumpkins, kale, root vegetables of all kinds, and apples are plentiful. For many, cool days bring the desire to bake something homey and simple. Apple Crisp with it’s combination of flavorful apples, spicy cinnamon and a perfectly crisp topping combine into an amazing comforting dessert that will please any apple lover. To make Apple Crisp even better, we reduced the amount of sweetener found in the typical crisp and used our Way Better Simply Sweeet Potato Tortilla Chips in the topping. Using our spouted chips not only gives Apple Crisp the benefit of sprouted whole grains, but a crunchy sweet and salty topping that perfectly offsets the natural sweetness of cinnamon and apples. A warm dish of tender apples topped with crispy goodness can’t be beat on a cool Fall day. Serve alone, or topped with whipped cream, frozen yogurt, or your favorite non-dairy alternative. Happy baking!


Way Better Apple Crisp



5 cups peeled, cored and chopped cooking apples

2 tablespoons lemon juice

4 tablespoons coconut sugar or brown sugar

1 1/2 tablespoon cornstarch, tapioca starch or arrowroot powder

1 tablespoon maple syrup or honey, or sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg


1/2 cup flour, all-purpose, sprouted ground flour or your favorite gluten free flour blend

1/3 cup coconut sugar or packed light brown sugar

1 1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup cold coconut oil

1 cup crushed Way Better Simply Sweeet Potato Tortilla Chips


Preheat oven to 350 degrees F. Oil an 8”x8” baking dish or 6 one-cup ramekins. Set aside.

Assemble filling: Combine apples, lemon juice, first measure of coconut sugar, starch, maple syrup, first measure of ground cinnamon and first measure of ground nutmeg. Stir until well combined. Pour into prepared baking dish or divide between prepared ramekins.

Assemble topping: In a bowl, combine flour, second measure of coconut sugar, cinnamon and nutmeg. Stir until blended. Using two forks, cut in coconut oil until mixture resembles wet sand. Sir in crushed Way Better Simply Sweeet Potato Tortilla Chips. Sprinkle topping mixture over fruit, being sure not to press down the topping.

Bake in a preheated 350 degree F oven until topping is golden and fruit filling is bubbling and tender, 30 to 35 minutes for an 8”x8” pan or 20 minutes for ramekins.

Serve warm or at room temperature. Delicious plain or with a scoop of frozen yogurt, dairy free vanilla ice cream or whipped cream.

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