Wednesday, June 1, 2011

Apple Crisp with a Twist

My mom is not known for being big into cooking. I think to her it was much more of a chore than it was a hobby. However, she has saved over the years a select amount of recipes that are so, so good. I never gave her a lot of credit for this, but her small stash of recipes are top notch. Last night, I was craving one of these: Apple Crisp.

Apple crisp is an easy recipe and found on many menus in Edmonton and probably found in a lot of kitchens too. Ingredients are generally simple and the steps are fairly easy to put together successfully. Apple is one of my favourite foods. I am not able to pass up apple dishes when I go out and I take my apple crisp very seriously.

The trick to an amazing apple crisp is to make sure that it isn't too sweet, has a bit of salt and a bit of spice. You also need to ensure that the crisp is crispy. My mom's recipe accomplishes all of these things, so of course I stole it and veganized it. Then I jazzed it up a bit because.. well... I also was craving peanut butter. It was just one of those nights. I am not sure who to give credit for this recipe. I suppose my mom. She obviously got this recipe out of a newspaper about 20 years ago, so who ever came up with it, thank you! The peanut butter caramel topping I adapted from Veganomicon.

Apple Crisp
  • 4 apples, washed, peeled, cored and sliced
  • 1/3 cup of flour
  • 1 cup of quick-cooking oats (I used regular)
  • 1/2 cup packed brown sugar
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/3 cup melted margarine or earth balance
Peanut Butter Carmel Topping
  • 1/3 cup of peanut butter (not the kind that separated, the regular stuff)
  • 2 Tbsp maple syrup
  • 1 1/2 Tbsp brown rice syrup
  • 2 Tbsp chopped Pecans

Preheat your oven to 375 F. While that is heating up prepare your apples and put them into a large casserole dish. Now prepare the topping, combine the flour, oats, sugar, salt, cinnamon in a bowl and combine. Add the melted margarine and mix until everything is coated. Pour on top of the apples and bake uncovered for about 30 minutes.

While the crisp is cooking, prepare the topping. In a sauce pan combine all the ingredients except for the pecans. Heat over medium low heat, stirring occasionally until the mixture pours off your spoon in a ribbon. Add the pecans and stir again. (Note: make this just before the crisp is ready so it doesn't harden on you).

When the apple crisp is ready take it out of the oven and drizzle the topping over it. You should let it chill for a bit before serving, but I usually risk the burns and dig in immediately. I have very little self-control when it comes to dessert. If you want to fancy it up, sprinkle a little powdered sugar and garnish with mint.


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