….Yours forever, Dani.
When you pick a bunch of apples from your neighbor’s tree and need to do something with them stat, APPLE CRISP is the way to go. It’s so easy to make and the ROI (Return On Investment) is sky high.
I think I got this one online on the Food Network.
When it comes out of the oven and cools for a few minutes, here’s how it works: put a big piece of it on a plate with a generous helping of SO DELICIOUS cashew-based ‘nilla ice cream – it’s so rich and creamy and way better than any vanilla dairy ice cream I’ve ever had – with a strong cup of coffee and soy creamer and, in this case, watch the snow fall.
Enjoy!
APPLE CRISP
Prep: 25 min
Cook: 45 min
6 to 8 servings
Ingredients
Fruit Filling:
6 baking apples, peeled, cored, and cut into wedges
1 tablespoon lemon juice
1/2 cup sugar
2 tablespoons whole wheat flour
Topping:
1 1/4 cups flour
1/2 cup rolled oats
1/2 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
12 tablespoons butter (1 1/2 sticks), chilled and cut into small pieces
1/2 cup nuts, coarsely chopped and toasted
Directions
Preheat the oven to 350 degrees F.
For the fruit filling:
In a large mixing bowl, toss together the apples, lemon juice, sugar, and flour. Pour the apple mixture into a buttered 2-quart baking dish and set aside.
For the topping:
In a large mixing bowl, mix the flour, rolled oats, brown sugar, cinnamon, and salt. With a food processor, a pastry blender, or your fingers work the butter into the flour mixture just until it comes together and large clumps form. Fold nuts into mixture.
Sprinkle the topping evenly over the fruit. Bake the apple crisp until the fruit is bubbling and the topping is golden brown and crisp, about 45 minutes.
Serve the crisps warm with So Delicious Dairy Free ‘Very Vanilla’ ice cream (get the cashew-based) or fresh (vegan) whipped cream, if desired.
Be daring. Go vegan.
Dani
