Nothing is better than fall apples. Well, maybe a few things, but close to nothing. I love to make crisps come Fall. Yesterday was the first day of Fall so I made this for an after school snack. It also makes a great breakfast, dessert and, of course, leftovers. It’s not feeling very Fall like here right now in Blue Mountains, Ontario. I’m actually feeling a bit overheated as I write this – 36 degree heat, day 15 of this heat. I’m not complaining, just a bit hard talking about warm, comfort food (so I’m eating my vegan cheesecakes to cool me down – I’m on my third)!
Depending on the size of your pan, you might have to adjust the amount of apples. I used a deep, sloping edged 10″ pie pan so I used 8 apples. A more traditional shallow 9″ pie pan might take 5-6.
I also used macintosh apples. You never want to use macs for pies as they are too juicy/wet and will make your dough soggy. But for crisps, they’re great. The apples get nice and soft, which I like. Spartan, McGuire & Cortland are also good.
gluten free, flour free, vegan, dairy free, nut free option
fall apple crisp
FOR THE FILLING
• 8 large macintosh apples
• 2 tbsp fresh squeezed lemon juice (less if using less apples; also you can add water if you want more juice when cooked)
FOR THE CRISP TOPPING
• 1/2 cup almond flour* (or another you prefer, I’ll often use Bob Red Mills All Purpose Gluten Free )
• 2 cups gluten free rolled oats
• 2-4 tbsp honey (or maple syrup)
• 1/2 tsp cinnamon
• 1 cup almonds, chopped or crushed in mortal & pestal
• 3 tbsp currants (raisins are fine to sub)
• 4 tbsp coconut oil (sunflower oil for sub)
* For nut free, use your preferred flour and omit the nuts in the crisp topping, or sub in sunflower seeds.
If you have one of those apple coring, peeling and slicing gadgets they are heaven. Most apple farms sell them but you can also get them online. Kids love using them, too. I plop the apples once peeled, cored and sliced right into my baking dish. Then I get a knife and do two cuts, one horizontal and one vertical, in each apple. Spread them out. Add the lemon juice and sprinkle lots of cinnamon. Give the apples a stir and set aside.
Mix all of the dry ingredients, mix all of the wet ingredients, then add them together. Spread the crisp topping to cover the apples completely.
Cover the dish with foil and bake for 30 minutes at 350º. Remove the foil and bake for another 15 minutes. Remove the crisp from the oven and let it sit for up to an hour, allowing it to cool and the juices thicken. You can top with plain yogurt or vanilla ice cream.