I have memories from my early double-digit days, when I was no longer a kid but also not yet officially a teen, of watching The Wonderful World of Disney on a Sunday night while enjoying warm apple crisp. Truth be told, I am not sure if this exact scenario only happened once, or if there were many Sundays like this. Either way, the apple crisp memory lingers, and whenever I enjoy soft cinnamon-scented apples with a toasted crispy oat topping, I am taken back to that Sunday night.
On a recent visit to see some friends in the Laurentians region of Quebec, there was a request for apple crisp. It was a Monday night, but that didn’t seem like a reason to hold back. My girlfriend suggested a recipe from Smitten Kitchen, which turned out to be an absolutely delicious recommendation. And much like the original recipe suggests, we did enjoy it for breakfast as much as for dessert! I made a couple of modifications to accommodate a dairy-free diner, and to take advantage of the stash of Quebec maple syrup that our hosts had in the house. So, as a result, this version is vegan-friendly. But you could always use butter instead of Earth Balance, and use honey instead of maple syrup (as the Smitten Kitchen recipe does).
MAKES 8 SERVINGS
6 medium-size apples, peeled, cored, roughly chopped
1 tbsp lemon juice
3 tbsp light brown sugar
2 tbsp cornstarch
1 tsp cinnamon
pinch of salt
8 tbsp (1/2 cup) Earth Balance spread
1/4 cup maple syrup
1/2 cup flour
2 cups rolled oats
1/2 cup sliced almonds
1/2 shredded unsweetened coconut
Preheat oven to 400F.
In a baking dish, mix apple pieces with sugar, cornstarch, cinnamon and pinch of salt. Sprinkle with lemon juice and toss to coat. I find it easiest to just get in there with my hands to mix it all around.
In a small saucepan, melt the Earth Balance with the maple syrup. Stir in the flour and oats until the liquid is absorbed and it starts to hold together. Add the almonds and coconut and give it another good stir. Spread over the apples, covering the entire top of the baking dish.
Bake at 400F for 45 to 55 minutes. The apples should be tender when pierced with a fork and you should see bubbles around the edge of the dish. If the crumble top begins to get too brown, cover with tin foil. A few minutes before you are ready to serve, remove the foil to allow top to crisp up.
Serve straight up, or with a scoop of your favourite dairy or non-dairy treat – whip cream, vanilla ice cream, coconut soy frozen dessert.
Cool leftovers (if there are any) to room temperature and then store in the fridge for breakfast the next morning.