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

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