Last weekend my husband and I went apple picking. It was a nice day, we had nothing going on, and who doesn’t love a fresh, crisp apple? It seemed like a great idea at the time. Let’s go to the farm! The apples are so cheap! Look, there’s even a wagon ride out to the orchard! The guide told us to feel free to eat an apple or two straight from the trees! So we wandered around the orchard, picking different varieties of apples. It was great!
Then we went to leave. We put our bags on the scale. And we had fifteen pounds of apples. FIFTEEN POUNDS! THERE ARE TWO OF US! AND WE LIVE IN A SMALL APARTMENT! WHERE ARE WE GOING TO PUT ALL OF THESE APPLES? That farm lured us in with the promise of fall fun and fresh fruit. And, to their credit, they delivered. But still…what are we going to do with all of these apples?
Ok, I may be acting a tad melodramatic here. There are a million things to do with fresh apples. Apple chutney. Apple butter. Apple cupcakes. Apple sauce. Apple pie. Apple doughnuts. Not to mention, you know, just eating an apple. So it really isn’t the world’s worst scenario to be sitting here with a counter full of apples. It just gives me an excuse to bake. (Full disclosure, I’m always looking for an excuse to bake. Hey, it’s Tuesday! I think I have to bake!)
Anyway, last night I decided to take a couple of our apples and make an apple crisp. By the time I got started, though, I wasn’t feeling a fully involved recipe. I wanted something that would be quick and easy, but would still give me that satisfaction of a flavorful fall dessert. I went into the kitchen and started fiddling around with ingredients, and this was the result. It was simple. It was delicious. And it made a tiny little dent in our abundance of apples.
So, if you, too, were lured to an orchard and ended up with more than you expected, this is a perfect recipe for you! And, if you happen to have any ideas of what else I should make with these excess apples, PLEASE let me know!
Quick Apple Crisp: Gluten Free & Vegan
- 2 large apples
- 1 tsp white sugar
- 1 tsp corn starch
- A few sprinkles of cinnamon
- 1 tsp vanilla extract
- 2/3 cup GF rolled oats
- ¼ cup GF flour
- A few more sprinkles of cinnamon
- Pinch salt
- 3 tbsp flax seed
- 3 tbsp maple syrup
- Preheat oven to 350
- Slice apples, and toss with sugar, corn starch, cinnamon, and vanilla. Let it sit for a few minutes so the apples start to release their juices.
- While the apples sit, prepare the topping. In a medium bowl, combine the oats, flour, cinnamon, and salt. In a separate bowl, combine the flax seed and maple syrup. Combine all of the ingredients together until the oat mixture is fully wet.
- Grease an 8×8 baking dish. Spread apples (and any released juices) in the pan, and top with the oat mixture.
- Bake, uncovered, for 20 – 25 minutes, until the apples are cooked through and soft.
- Serve hot. Vanilla frozen yogurt optional, but strongly encouraged.