I’m not sure what it was about the Multigrain Apple Crisps that stuck out at me, but I made them recently and they’re delightful, and don’t feel at all like you’re missing out on anything.

I made a half batch using two huge apples. I’m not sure what type they were, they worked fine in the recipe but didn’t throw off any liquid in the oven. This season I’ve been getting Crimson Crisps at the farmer’s market, but I think these are another variety that I must have grabbed instead as they’re a lot bigger than Crimson Crisps and the color was slightly off.

For the topping I used whole wheat flour. I liked the technique of blitzing some of the oats and the slivered almonds in the food processor, it added a nice texture, and the whole wheat flour sort of deepened the flavor. You’ll definitely want to find some turbinado sugar for this. It adds to the texture, and I think you’d also end up with something far too sweet if you just subbed granulated sugar or brown sugar.

These were good on the first night, but I think they were actually better on the second night, after they’d spent 24 hours in the fridge. I warmed them back up in the microwave and the apples had broken down just a little bit more, which I liked.