One of my favorite fall scents has to be spiced apples. There is something about the combination of sweet apples, cinnamon, and nutmeg that makes me want to put on a sweater and go walk through a pumpkin patch. This apple crisp recipe may not make you want to go walk through a pumpkin patch, but I guarantee it will bring you great pleasure.
- 7 Gala Apples Fuji work great as well.
- 1 Lemon Juiced
- 1/2 c. Granulated Sugar
- 1 Tsp Corn Starch
- 1/2 Tbsp Ground Cinnamon
- 3/4 Tsp Ground Nutmeg
- 1/4 c. + 1 Tbsp Vegan Butter Melted
- 1 + 1/4 c. Thick Cut Oats
- 3/4 c. Brown Sugar
- 1/4 c. + 2 Tbsp All Purpose Flour Unbleached
- 1 Tbsp Maple Syrup
- 1/2 c. Sliced Almonds
- 1 Tsp Vanilla Extract
- Preheat oven to 350 degrees.
- With an apple peeler/corer, peel and core the apples. When you remove the apple from the corer, it will be in one large slice. Place it upright, and slice down the middle creating multiple slices. *If you don't have a peeler/corer, you will need to peel, core, and slice the apples by hand. You will want the apple slices to be around 1/4 inch thick, and as uniform as possible so they cook evenly.
- Place the apple slices in a large mixing bowl, and pour the juice of 1 lemon over the top. Mix to ensure the lemon coats the apple slices evenly.
- Pour the granulated sugar, cinnamon, nutmeg, and corn starch over the apples. Mix to combine.
- Pour the apples, and all liquid in the bowl into a 9x13 baking dish. Spread evenly.
For the Topping
- Melt the vegan butter in the microwave.
- In a medium size mixing bowl, combine the butter, oats, brown sugar, flour, maple syrup, sliced almonds and vanilla extract. Mix well to ensure it is evenly combined.
- Using your hands, crumble the topping over the top of the apples. Spread evenly.
- Place in the oven and bake at 350 degrees for 45-55 minutes or until the apples are tender and the topping is crisp.
- Serve with your favorite vanilla coconut ice cream. Enjoy!