What’s Cooking: Apple Crisp

I’m still in apple-overload from the trip to the apple orchard a few weeks ago. Even after this recipe, I have a fridge drawer full of apples. But I’m not complaining. I also didn’t have any complaints about the crisp, fall weather we had over the weekend. Perfect for throwing on a sweatshirt, lighting a pumpkin candle and making a yummy fall dessert. Even though this recipe is vegan, I promise it won’t disappoint.

(recipe from here)

Shopping List:
Apple:
6-7 apples, peeled and sliced in 1/4-inch slices
1 tablespoon cornstarch
2 tablespoon cinnamon
1/8 tablespoon nutmeg
1/8 tablespoon pumpkin pie spice
1/2 cup brown sugar
1/2 cup water
Crisp:
1/2 cup quick cooking oats
1/2 cup whole wheat flour
1/2 cup brown sugar
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
1/6 c. canola oil (I think applesauce would work as a healthy substitute, but I was out)
1.5 tablespoon vanilla soy milk
1/2 teaspoon vanilla
1/8 teaspoon salt

Step by Step:

Preheat oven to 375.

Layer the sliced apples in a small baking dish. Mix together the cornstarch, spices, sugar and water and drizzle over the apples. Give it a good shake to make sure you get all the apples covered.

In a separate bowl, mix together the crisp part. Spread on top of your apples. Cover with foil and bake for 10 minutes. Remove the foil and bake for another 20-30 minutes.

Top with coconut ice cream and a sprinkle of cinnamon. Enjoy in cozy clothes.

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