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.
Ingredients:
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
