October is a rather lovely month. Crunchy leaves. Pumpkins. TCU Football. Engagement Pictures. MLB Postseason. APPLES.
And I can’t think of a better thing to make with a bunch of apples than apple crisp. I made this crisp quickly on a Thursday night to bring to the inaugural meeting of my newly formed book club. We decided to start a book club this summer after our beach volleyball season ended. Since we are all finally done with higher academic pursuits, it is refreshing to approach a book from a more literay perspective. We started with “Half Broke Horses” by Jeannette Walls which we all mostly enjoyed and will be moving onto Little Bee by Chris Cleave next.
But you are here to hear about the Apple Crisp. Crisps are such an easy way to use up whatever fruit is in season. Raspberries and Peaches. Rhubarb. And now apples. I went ahead and just googled for an idea of how to make a crisp vegan, since my best friend, bridesmaid, marathon running buddy and our book club host for the month happens to be vegan and I have to say, I didn’t miss the butter in the crisp topping whatsoever.
For the apples filling:
6-8 Apples, cored, peeled and sliced into 1/4 inch slices (I used Spy because I like firm and tart apples)
1 tablespoon corn starch
Juice from 1/2 a lemon
1/2 tablespoon cinnamon
1/8 teaspoon all spice
1/8 teaspoon nutmeg
1/2 cup real maple syrup (please use the real stuff)
For the crisp topping;
1 1/2 cups rolled oats
1/3 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon cinnamon
1/8 teaspoon kosher salt
2 tablespoons canola oil
3 tablespoons pure maple syrup
1 teaspoon vanilla
Sliced almonds (optional)
Preheat oven to 350F. Spray a square baker (I think mine is 8 inches?) with some cooking spray. In a large bowl, squeeze the lemon half over the sliced apples. Add the cornstarch and spices to the apple slices and stir to make sure the slices are evenly coated. Drizzle the maples syrup over apples and pour the apples into the baking dish, scraping down the bowl with a spatula to make sure none of the maple-spiced goodness is left behind.
In the same dirty bowl (why dirty another bowl) mix all the topping ingredients until well combined. Pour the topping onto of the apples, sprinkle with some sliced almonds, if using, and cover with some aluminum foil. Bake for 30 minutes. After 30 mins, fork an apple to see if they are tender. If so, uncover and allow for the topping to brown for 5-10 minutes.
Serve with vanilla ice cream and maybe a little caramel sauce (which I will blog about soon.)