So as apple pickers often do, we found ourselves with far too many apples to just eat on their own!  So I had to think of something that was both pleasing to the palate, and that used up a bunch of those apples.  So I turned to old faithful, apple crisp!  Nothing screams autumn more clearly!  This recipe was adapted from What Would Cathy Eat? and it also happens to be low-fat so how great is that?!  I changed a few things- I used raw cane sugar in the place of her regular and brown sugar to make the recipe vegan.  I also just used whole wheat flour in place of the regular and pastry flour.  I had an abundance of raisins in my refrigerator left over from some granola that I made earlier in the week so in went those too! Very tasty and great to make the night before, and then pop in your oven before you serve.


For the Apples:

  • 7 apples (give or take), peeled and thinly sliced
  • 4 tablespoons organic raw cane sugar
  • 2 tsp whole wheat flour
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • small pinch cloves
  • 2 tsp lemon juice

For the Crisp:

  • 2/3 cups rolled oats (old-fashioned not quick cooking)
  • 2/3 cup whole wheat flour
  • 2/3 cup raw cane sugar
  • 1/2 cup chopped walnuts
  • 1/2 cup mixed raisins
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 cup organic canola oil
  • 2 tbsp water

Directions: Pre-heat the oven to 350. Mix the apples with all of the ingredients listed under “For the Apples.”  In separate bowl, mix the following ingredients listed under “For the Crisp”: oats, flour, sugar, walnuts, raisins, baking powder, and cinnamon.  Drizzle the oil over the dry mixture and combine with your fingers until crumbly.  Add the water and stir briefly with a fork.  Put the apple mixture in an 8×8 baking dish, then sprinkle on the crumbly topping.  Bake for 40 minutes or until the top is golden and the apples are tender.  Don’t forget the dairy-free ice cream for that oh-so-perfect a-la-mode effect!  Enjoy with family and friends!


Yields 9 servings


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