Hope everyone had a wonderful weekend and to those who live around the DC area- hope you got through yesterday without slipping on the side walk. I really think I’ve hit my limit with winter. Spring needs to get here already! Despite the blah end to the weekend, I had a rather wonderful one! I attended Rooting DC this past saturday and it was such a great experience! If you don’t know what it is, it’s an annual gathering where you can learn more about urban agriculture, community gardens in the DC area, growing and eating locally and much more. The workshops and sessions were informative and engaging. It was so enjoyable being around like-minded people and those making a difference in our community by combating hunger in schools and shelters. My description probably doesn’t do as much justice, so if you’re in the area and interested in volunteering, gardening and DIY-ing, you should check out their website. I definitely plan to go next year!
Now for today’s post! It’s funny how literally a post ago I mentioned how I was hoping to share more dessert recipes and thought it might be a long while before I got around to one. But recently I had to figure out what dessert I could whip up enough to feed 7, for a group potluck. Then I remembered this Apple Crisp recipe I had found years ago when I was trying to figure out what to do with a few left-over apples I had.
I love this recipe for many reasons. The first being, the apple is the star of the show vs. being an add-on! You can feel a little less guilty eating this for dessert. I also love how elegant this recipe is despite the lack of complexity involved in making it. Some of the other reasons I love this are- you can feed many mouths without breaking a sweat and it isn’t loaded with an ungodly amount of butter and sugar. In fact, you can tailor the recipe below and reduce the amount of sugar even further without compromising the deliciousness completely. You can make this with regular butter and eat with regular dairy ice cream or go vegan by using vegan butter and vegan ice cream. You can probably take this a step further by making a gluten-free crumble too!
A few additional tips: The recipe below feeds 4, so double or triple the recipe if you’re expecting a large group. You can prep this a day ahead of time and store it in the fridge until your guests start on the main course. Then you can pop it in the oven and have it ready for dessert time. And if you have any left over, you can store it in the same baking pan in the fridge and reheat it in the oven at 350 degrees until warmed up. It’ll be just as a good as new!
**Special shout-out to my sweet friend Ambika for gifting me the beautiful glass dessert bowls in the featured image!
- 3 apples**
- 1/2 cup turbinado sugar, divided (any variety of sugar is fine)
- 1 tsp lemon juice
- 1/8th cup water
- 1/2 tsp cinnamon
- 1/4 cup of flour
- 3 tbsp salted vegan butter** (unsalted is fine, just use the amount of salt listed below)
- 1/8th tsp salt (optional if you use butter with salt already in it)
- Store-bought vanilla ice cream (vegan or regular)
- Preheat oven to 375 degrees.
- Prep the apples by peeling, removing the core and cutting them into slices. You don't want the slices too thick or thin. I also like cutting the slice into bite size pieces (1 inch pieces or so).
- In a bowl, mix 1/4 cup of the sugar, lemon juice, water and cinnamon. Add the cut apples and toss to coat them with the sugar/lemon/cinnamon.
- Pour this apple mixture into an ungreased 8x8 square pan and level the top out so it's relatively flat.
- In another bowl, using a clean hand, mix the butter, flour, remaining sugar and salt if using unsalted butter. Just knead the flour into the butter until you get a course mealy "crumbly" texture.
- Once you've achieved a crumbly texture and all the flour/sugar is well mixed in, spread this out on top of the apple mixture covering as much of the top as possible.
- Pop this pan in the oven for 40-50 minutes, checking every 20 minutes to make sure it's not over-browning.
- When the top has browned well, take the pan out and let stand for 5-10 minutes.
- Take a generous scoop of the hot/warm apple crisp in a bowl and serve with a scoop of vanilla ice cream on top!
- ** Try to use a mix of tart AND sweet apples to avoid too much sweet or too sour of a taste
- ** I've mentioned vegan butter, but regular butter will work fine. If using salted butter, omit the salt mentioned in the ingredients