Anyone who knows me knows two important details; I am ADDICTED to great desserts, and apple crisp is one of my all time favorite recipes. Period. Whether I am in a four star restaurant (OK, more like three star because the cost of a $15/hour babysitter, valet and the meal adds up quickly!) or in a diner (that’s more norm than not) I order one dessert over all others. The apple crisp. In all its quirky variations and presentations it lends itself to be the most perfect dessert creation. Perfectly seasoned tart and crisp apples, dressed ever so slightly with fresh lemon juice, put into a homey casserole dish and blanketed with a crunchy sweet oatmeal topping. Upon exiting the oven, the apples and its natural juices are boiling over onto its protective sheet pan. Like a good roasted turkey or casserole, it needs to sit and rest a while before getting scooped out by a massive spoon. The only way to properly eat an apple crisp, is with Soy Vanilla Ice Cream on the side, of course.
Last week we visited an apple farm in Wisconsin to pick the best, most wonderful apples and better than any you’d find in a supermarket. The very task of teaching your children to properly pick an apple from a tree (by gently twisting the stem, never forcing it) and watching them bite into its natural goodness is something I truly enjoy watching. Though we overstayed our welcome by 30 minutes because we were determining what to do about lunch, the afternoon was nearly perfect. Or as perfect as one can be with an 8, 6, 3 and 2 year old.
Driving home I thought about how best to use these perfect pieces of fruit. And the first thing I made that afternoon was my all time favorite dessert; The Best Allergy Friendly Apple Crisp Ever. Try it out and enjoy. Let me know how it works for you!
THE BEST ALLERGY FRIENDLY APPLE CRISP EVER
6-7 large apples, peeled and cut into 6 wedges (I use a variety of whatever looks best)
1 lemon, rind grated and freshly squeezed
1/2 c. granulated sugar
2 1/2 tsp. ground cinnamon
1 c. all purpose flour
1/2 c. granulated sugar
1/2 c. brown sugar
1/2 tsp. cinnamon
1/4 tsp. salt
1 stick dairy free margarine, chilled and cut into small pieces
Preheat oven to 375 degrees. Spray a 9 x 14 oval or 11 x 13 square baking dish with dairy free nonstick cooking spray.
Combine apples with zest, juice sugar and cinnamon in a large bowl. Pour into prepared dish.
In a medium bowl combine all the ingredients for the topping, flour through margarine using a pastry blender or your fingers. Mixture should resemble the size of peas. Scatter all over the prepared apples.
Put the crisp on a baking sheet and bake for one hour until topping is browned and the apples are bubbling.
Serve warm with your favorite soy ice cream.