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Vegetarian Recipes

Apple Crisp

https://www.loveandlemons.com/apple-crisp/

For me, no fall is complete without making this easy apple crisp recipe! Filled with warm spices like cinnamon & ginger, it’s cozy and delicious.

Is there anything better than warm apple crisp baking in the oven?

This easy apple crisp recipe is my go-to fall dessert. Not only is it a HUGE hit with our friends and family, but it’s also simple to make, it’s deliciously spiced, and it will make your kitchen smell amazing!


Apple Crisp


The Best Apple Crisp Recipe

I’ve made lots and lots of apple crisps in the past, but this one takes the cake… er… crisp. It starts with warm, stewed, soft apples – I cook them down with a little apple cider vinegar (or lemon juice!) for pop. Then, I add cinnamon, ginger, and a pinch of cardamom to give them a warm, spiced flavor. Gala apples are my favorite variety for this recipe – I like their sweet/tart flavor and firm texture. But if you have a favorite baking apple, feel free to use it here. Granny smith apples, Honeycrisps, Jonagolds, or a mix would all be excellent.

I love these stewed apples so much that I could just stop here and eat them by themselves as a truly healthy fruit-only dessert. They’d also be insanely good on oatmeal or overnight oats for breakfast.

My Easy Apple Crisp Topping

But, since this is dessert and it’s called apple crisp, let’s talk about that crisp topping! It’s a mix of rolled oats, almond flour, walnuts, coconut oil, brown sugar (or coconut sugar), and, of course, more cinnamon, because I don’t think there could ever be too much cinnamon in a fall dessert. This topping happens to be gluten-free because oats & nuts crisp up perfectly without the need for flour, and they just taste so good together.

How to Make Apple Crisp in Advance

This healthy apple crisp recipe is great for entertaining because it can almost entirely be made in advance. I make the apples and the topping ahead of time and divide the the apple mixture among the ramekins. A few minutes before serving, I sprinkle the topping over the ramekins and pop them in the oven.

I like to make these extra festive by sprinkling them with pomegranates. Serve with vanilla ice cream or coconut cream, and dig in!

Apple Crisp

Author: Jeanine Donofrio

Recipe type: Dessert

  • 4 apples, peeled and cut into 1-inch pieces
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons water
  • 1 teaspoon cinnamon
  • ¼ teaspoon cardamom
  • ¼ teaspoon ginger
  • Pinch of sea salt
  • ½ cup whole rolled oats
  • ½ cup almond flour
  • ¼ cup crushed walnuts
  • ⅓ cup brown sugar or coconut sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon sea salt
  • ¼ cup firm coconut oil
  • Pomegranates
  • Vanilla ice cream
  1. Preheat the oven to 400°F and grease 4 (8-ounce) ramekins or an 8×8 baking dish with coconut oil.
  2. Make the filling: Combine the apples, apple cider vinegar, and water in a saucepan and simmer over very low heat, covered, stirring occasionally (making sure the apples don’t burn on the bottom of the pan) for 15 minutes. Uncover, stir, and add the cinnamon, cardamom, ginger, and salt and stir again. The apple should be tender and the juices should be thick.
  3. Make the topping: In a small bowl, combine the oats, almond flour, walnuts, brown sugar, cinnamon, and salt. Use your hands work in the firm coconut oil until the mixture crumbles. If the mixture is too dry, add a few drizzles of water until the mixture starts to stick together when pinched.
  4. Scoop the apple filling into the ramekins, top with the crumble (you may have a little bit extra) and bake for 15 to 20 minutes or until lightly crisp on top.
  5. Remove from the oven. Top with pomegranates and serve with vanilla ice cream.

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Vegetarian Recipes

CAULIFLOWER BOLOGNESE

“I want you to come watch the movie with us ON the couch, not be in the kitchen!”

I’ve been filling out this one-question-a-day journals for moms that I received for Christmas. It records a little thought or memory over the last year, and then starts again, so you can see how your answers change over a few years. One of the recent ones, prompted me to jot notes about what I am learning as a mom, and I found the question so general I was basically annoyed. I am a romantic, and also wildly pragmatic. In the span of a day I can tear up over the depths of love I feel for my kids, and also wish for them to have a mute button. We all have worlds within us; mothering pushing me into the corners of myself I am sometimes proud of or other corners ashamed of, but am I learning? Yes, every single day. Sometimes in the moment and other times after a particular season. But in 2021, my answer in the bullet journal was that I see my kids are wanting me to play with them. They aren’t registering all the service and shuttling and laundry and what it takes to pull off a week, they just want to play WITH me. It’s natural for me to move within lists and tasks and responsibilities and hustling, but playing is something I have to pay attention to. For them and for me. We usually do a family movie on Friday nights and my son (6.5), see quote above, pointed out that I don’t actually watch the movie, I tinker in the kitchen and he wants me in the couch cuddle. Flattered, and found out that I’d rather make granola than watch The Croods 🙂 So from annoyed, to passing on the question to fellow parents, what are you learning? Try not to be annoyed. Maybe circle back to it.

I published this recipe over on SKCC a few weeks ago and wanted it to live here. We’re trying to find more family-friendly vegetarian recipes (it’s easy for me to fill up on roasted veggies and big salads, not so much for the kids). This batch lasts us two meals – once with noodles, maybe half zoodles, and the second round on toast or english muffins with cheese melted on top, like a pizza sort of thing? It freezes well and is great to deliver to new parents.

CAULIFLOWER BOLOGNESE

Serves 6

Ingredients

2 Tbsp. of extra virgin olive oil
1 small yellow onion – roughly chopped
3 cloves of garlic
sea salt to taste
pepper to taste
1 head of cauliflower (about ¾ lb. or 12 oz. riced)
1/2 cup of raw walnuts pieces
1/2 tsp. of Italian seasoning
1/2 tsp. of fennel seeds – crushed
2 Tbsp. of tomato paste
2 Tbsp. of balsamic vinegar
1/2 cup of red wine (or broth of any sort, and double the vinegar to mimic the wine’s acidity)
28 oz. of canned, crushed tomatoes
1/2 cup of red lentils
red pepper flake to taste

For serving

12 oz. of pasta or choice, zoodles, etc.
parmesan
fresh, torn basil

Directions

In a large Dutch-oven or stockpot, heat the olive oil over medium low heat.

In a food processor, pulse the onion and garlic into smaller bits. Add them to the pot with a big pinch of salt and pepper. Sauté to soften, about 3 minutes.

Pulse up the cauliflower florets to get a rice-like texture. Add the riced-cauliflower to the pot and sauté to soften, about 5 minutes.

Pulse the walnuts in the processor and add those to the pot along with the Italian seasoning, fennel seed, another few generous pinches of salt and pepper, tomato paste and balsamic vinegar. Sauté until fragrant.

Add the red wine, cook about 3 minutes, then add the crushed tomatoes, ½ cup water, lentils, pinch of pepper flakes and stir to combine. Turn the heat to low, put the cover ajar and let it simmer gently for 30-35 minutes. Turn off the heat, taste for seasoning and adjust.

Cook your pasta or zoodles according to instructions. Top with cauli Bolognese, grated cheese, fresh basil and enjoy!

The Bolognese will keep in the fridge for a week and can be frozen for a few months.

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