In Connecticut in the fall, when the days become crisp but sunny and the shadows are long, apple picking is a time-honored tradition. Don’t even talk to me about those waxy specimens they sell at the grocery store — there is nothing like an apple picked fresh off the tree. I especially like collecting drops; they’re the cheapest apples money can buy, and as long as you pick carefully, they last just as well in cold storage. This year, the hot, dry summer* made the apple harvest end early, but I was fortunate enough to have gotten in some end-of-season picking before everything in my area was gone. And my first stop? Apple crisp.
The variety of apples you use in apple crisp doesn’t matter much; in fact, I prefer mixing my favorites to get the most robust, rounded flavor. Check out a chart like this one or this one if you’re interested in learning more on the subject. My single hard and fast rule is to avoid Red Delicious. Aside from the fact I personally harbor a deep hatred for these most picturesque of apples, they are objectively terrible for anything except eating raw and being photographed.
Oh, and make sure you have some vegan ice cream on hand; for me, the contrast of hot and cold, spicy, tart, and creamy is the best part of this dish.
- 7 heaping c tart apples, peeled, cored, and sliced ½” thick
- 1 c sugar
- 1 c water
- 2 tbsp cornstarch
- 1 Tbsp cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp ground cloves
- 1 c flour
- ¾ c quick oats
- 1 c brown sugar
- ½ c vegan margarine, melted
- Spread apples in an ungreased 9×13″ pan.
- In a medium saucepan, whisk together sugar, water and cornstarch.
- Cook, stirring constantly, until thickened and semi-translucent.
- Pour mixture over apples.
- Sprinkle apples generously with cinnamon, nutmeg and cloves.
- In a large bowl, mix together the flour, oatmeal, and brown sugar.
- Stir in the the margarine until mixture is crumbly.
- Sprinkle streusel evenly over apples. Press lightly.
- Bake at 350° for 40 minutes or until apples are tender and streusel is golden.
- Serve hot, with a dollop of vanilla soy ice cream.
*Oh hey, what’s up, our dying planet?
8 comments
Jojo says:
Nov 6, 2012
That looks like just what I need right now!
Ruth Anne says:
Nov 12, 2012
That looks and sounds yummy! I may try that for Thanksgiving:)
michelle says:
Dec 31, 2012
This recipe is absolutely delicious!!!
I’ve made it twice within a week!
Roxanne says:
Mar 25, 2013
I’m a lover of sweets, but this recipe was far too sweet! I think the syrup that gets poured into the apples needs about half the sugar this recipe calls for. Maybe add in some lemon onto the apples to make them a little bit more tart! Otherwise it was pretty easy and yummy!
Jennifer says:
Apr 7, 2013
YUM! We made this last night. My fiance called it the best Vegan dessert we’ve had so far.
I re-posted it to my blog – hope you don’t mind.
http://plantbasedhappiness.blogspot.com/2013/04/delicious-vegan-apple-crisp.html
claryn says:
Apr 28, 2013
I bet the addition of pecans and raisins rules. Thanks for sharing, Jennifer!
Merideth says:
Apr 15, 2013
Best apple crisp I’ve ever made! I was hesitant to make the cornstarch/sugar sauce as I’ve never used that method before, but the result was amazing! So much better than a liquidy sauce in the pan after baking like most recipes.
Meghan says:
Apr 15, 2013
Loved it! Making it again this week.