Apple Crisp

DF, V, VG

If you haven’t yet made apple crisp this fall you are missing out.  And because the apples are in season you don’t need to add much to make them delicious.  A bit of citrus juice leaves the apples looking fresh and not brown, and you can bake this several hours after assembly, making it perfect for a crowd (10 – 12 servings).

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Apple Crisp

For the apples:
5 lbs apples, peeled and chopped into large wedges.
zest and juice of 1 lemon
zest of 1 orange, juice of 1/2 orange
1/3 c sugar
2 tsp cinnamon
1 tsp nutmeg
3 tbs maple syrup

For the topping:
1 1/2 c flour
1/2 c sugar
1/2 c brown sugar
1/2 tsp salt
1 c old fashioned oats
2 sticks of butter or vegan butter (suggested: earth balance)

Preheat the oven to 350 degrees.  Treat a 9 by 13 by 2 rectangular baking dish with non-stick spray.

In a large bowl combine apples, zests, juices, sugar, cinnamon, nutmeg, and maple syrup.  Pour into baking dish.

For the topping, combine flour, sugar, brown sugar, salt, old fashioned oats, vegan butter in the bowl of an electric mixer with a paddle attachment.  Mix on low until mixture resembles wet sand with the butter the size of peas.  Scatter the topping over the apples evenly.

Place the baking dish on a sheet pan (to catch any bubble over) and bake for 1 hour.  Serve warm, optionally with ice cream or whipped cream.

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Homemade Applesauce

DF, V, VG, GF

It’s apple picking season! And also my favorite time of year.  With so many apples in my fridge after a weekend pick, I’ve had so many ideas running through my mind, and applesauce was first on my list.  I served it alongside pork chops, which made for a great Sunday dinner. Try this recipe soon with fresh apples.

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Homemade Applesauce
4 apples, peeled and chopped
2 tbs brown sugar
1/4 tsp cinnamon
1/2 c water

In a saucepan, combine apples, brown sugar, cinnamon, and water. Cook over medium heat covered for 15 to 20 minutes, or until apples have softened. Allow to cool, then mash or blend in food processor to desired texture.

Apple Cinnamon Pancakes

DF, V, VG if using egg substitute

Growing up my family would always go out to breakfast on the weekends, and everyone would have their regular order.  And since we would always go to the same place even the waitresses knew what we wanted before we could get the words out.  Being home for Thanksgiving we were all together again, and this past weekend we chose to stay at home.  We had lebanese meat pies, eggs, and these pancakes, not our regular order but absolutely delicious.

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Apple Cinnamon Pancakes
4 apples, peeled and sliced thin
1 tbs brown sugar
1 tbs cinnamon, separated
1/2 c water
2 c whole wheat pancake mix
2 eggs
2  c milk
maple syrup, for serving

Add the apples, brown sugar, and 1/2 tbs cinnamon to a pot and heat over medium high heat.

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Let the mixture come to a simmer and cook until tender…15 minutes. Turn off the heat and cover to keep warm, set aside.  Combine whole wheat pancake mix, eggs, milk, and 1/2 tbs cinnamon in a bowl, mix until combined.  Cook according to box instructions then plate, top with apples and maple syrup.