My absolute favourite fall apple recipe is apple crisp. I could eat it all of the time with pretty much any meal –especially in the fall when the apples are fresh! Bigger points if they have just been picked!
Before you actually make your apple crisp you need to know what kind of apples you prefer baked. Tart apples are best, but some people prefer a more sweet-tart apple. Granny Smiths and Spy are pretty typical baking apples. Jonathan, Jonagold and Pippin apples are your more sweet-tart choices. Gravenstein, Braeburn, and Fuji are a bit more sweet, but crisp. Empire, though, are my favourite mult-purpose apple.
My apple crisp consists of the following ingredients:
Filling
-6 fall fresh apples peeled, cored, and sliced
-1 tbsp lemon juice
-cinnamon and nutmeg to taste
Topping
-1 1/2 cups baking oats
-1/3 cup flour (or rice flour for a gluten free substitute)
-1/8 cup butter (coconut oil for a vegan substitute and it is my preference!)
-cinnamon and nutmeg to taste
Directions
Grease baking dish. Peel, core, and slice apples. As finished, coat the apples in lemon juice to keep them from browning. mix cinnamon and nutmeg to taste and pour in baking dish.
Melt butter or coconut oil. Mix with oats and flour. Pour on to apples and top with cinnamon and nutmeg to taste.
Bake at 350 degrees for 20 minutes or until the top is golden and the apples are soft.
No need for sugar; the apples are sweet enough on their own.