Easy Apple Crisp
The best way to make this is with you hands -- it gives you a better idea of how much of everything you have in there, and its much more fun to get messy
I made this up in lieu of an available vegan dessert option on a school trip. Since then I've kind of played with it based on what I want.
For those who dont really like mush, this is a super easy, really delicious, light and crispy alternative to the classic version (you can use peaches too). It is good as breakfast the next am as well. Every time I go home my mom won't let me leave without making my crisp.
I will add photos the next time I make one, which I'm sure will be soon!
- apples, cored and sliced (peeled or not)
- brown sugar (i prefer dark)
- butter, or butter substitute for vegan
- old fashioned oats
- cinnamon, nutmeg, clove (optional)
- blackberries, blueberries, raspberries, etc (optional)
Butter a baking pan -- 9" round pie plate should work for 4 or 5 apples, adjust depending on servings.
Total amount should be at least 2 cups of mixture (more if making a bigger crisp)
Softer Crisp is best at a lower temperature for a longer time (eg. 350 for 30 min)
Crispier is best at a higher temperature for a shorter time (eg. 425 for 20 min).
Adjust to your liking. No matter what, it will come out delicious!
This Recipe is best mixed with your hands -- it gives you a better idea on consistancy, and is more fun and rewarding in the end. Great for making wit your children this way as well.
Keep it plain for a more breakfasty flavor. Add ground Clove for Christmas. Mixed Berries make it a summer dish. Delicious served with vanilla or caramel ice cream, or Creme Fraiche (my favorite)