So today, Saturday, my grandparents came over for a big family dinner. This is a frequent, almost weekly thing. No big surprise. Last time we had the usual Italian dinner, but this time, we went all American. Burgers and hot dogs….but there was still that bowl of olives in the table….
Now, last time they came over, I made affogato. It’s a shot of espresso or really strong coffee over a scoop of ice cream or gelato. My grandparents love this. I stick an Italian cookie in it and it’s like the grown up float, with coffee instead of root beer.
But this time we were doing American. Hamburgers, hot dogs, corn on the cob. So for dessert, I made my version of apple crisp. Some call it Apple Betty. I call it awesome :)
Whenever I bake with apples, I always use organic and combine a few different types. My go to, Fuji and Granny smith. I LOVE to bake with Fuji apples. They have the best flavor. But that’s just my preference. I use the granny smith to add a little pucker and tartness.
The difference between my recipe and others is that it’s gluten and cane/white sugar free. I sweeten with agave.
So I started off with a ton of apples. Really, I lost count at how many I peeled. Maybe….8 I think it was. (I’m the kind of person that eyeballs it and uses my hands to measure.)
So I chopped them up, and added a handful of gold raisins, regular raisins, and dried cranberries.
I baked it at 375 degrees, until the apples were tender and the top was golden brown.

