I’ve had a few apple crisps in my day. My mum’s was made with a crust of butter, brown sugar and flour only. I’ve also had the “oat” variety which I always thought was a bit too “granola” for my liking. Regardless, apple crisp is a cold weather favourite. There is something remarkably comforting about cinnamon, apples, butter and brown sugar that is like wrapping yourself up in a warm wool blanket in front of the fire.
Its been raining all day here in Vancouver. As I set out for a run this morning and near froze my legs off, I thought that I should reward myself tonight with a heart-warming apple crisp; SwapMeat style. I took inspiration from my mum’s version and that famous diner oat version and I think I came up with something comforting and wonderful. After all, isn’t that what apple crisp is all about?
Yield: 8 servings
Prep Time: 20 minutes (it takes a bit of time to prep them apples)
Cook Time: 1 1/2 hours
For the Filling:
4-5 large sweet apples such as Gala or Braeburn
2 teaspoons lemon juice
3 tablespoons tapioca flour
1/4 cup maple syrup
1/2 cup Earth Balance (not the spreadable kind)
1 cup whole oats (not the quick oats)
1/2 cup spelt or kamut flour
pinch of salt
1/2 cup pecans
3/4 cup brown sugar
1 teaspoon cinnamon
Preheat the oven to 350F.
Peel and core the apples. Cut into about 1/2 inch pieces and place into a medium mixing bowl. Toss with the lemon juice, the tapioca flour and the maple syrup.
Butter (with some more Earth Balance) a 9″ baking dish. Pour in the chopped and spiced apples and spread evenly.
In a food processor (you can also do this by hand), pulse all the ingredients for the crust until well combined. I personally don’t like whole oat flakes in my crust, so I make sure that they were processed until they were at least 1/4 of their original size and the mixture became sticky and starts to form clumps.
Cinnamon Ice Cream:
3/4 cup non dairy milk (something not too thin like almond or hemp)
2 tablespoons arrowroot powder
2 cups coconut milk (full cream)
2 teaspoons ground cinnamon
3/4 cup sugar (or substitute stevia drops for sugar free)
1 tablespoon vanilla extract
In a small bowl or cup, combine 1/4 cup of the non dairy milk with the arrowroot powder and set aside.
In a medium saucepan, heat the remaining milk, coconut milk, cinnamon and sugar over medium high heat. When the mixture starts to boil, reduce the heat to minimum and stir in the arrowroot mixture. You will notice the mix thicken almost immediately.
Remove from heat and stir in the vanilla extract. Let cool completely before adding it to the ice cream maker (3-4 hours in the fridge). I often make up my ice cream mix the day before I want to serve it so that it’s ready to go right away and I don’t have to wait around in anticipation for it to cool!