Breakfast Apple Crisp (Vegan) + So Long September

Today is October 2nd and I would really like to know what has happened to September.

I've been so busy between class and work that I've been finding it especially hard to post new recipes. During the past couple of weeks, the kitchen has been a stressful spot existing purely for me to throw together a one pot meal before work or slip a knife-full of nut butters and jelly between two pieces of bread, completely solid from my freezer. Occasionally there will be soup in the house, broth for my recently surpassed illness (the wrath of cold weather challenging me, of course), or creaminess to fill a rainy fall day. But to photograph a steaming bowl of soup begging to feed me with the comfort of it's warmth, is a difficult thing to do. 

I did set aside time to savor the last weekend of September. I turned twenty on the 27th. I was spoiled by Luis with brunch, a coffee and historical library date, a classy dinner and wine gathering, and my first apple picking trip. 

To be the birthday girl strolling through an orchard of apples is like running through a field of flowers in heart of springtime. I came home with a happy quantity of apples, and found a way to put them to good use...

My goal was a warm, fall apple bar to grab n' go in mornings of sheer panic over the fact that I might miss my bus to class (this hasn't happened yet, knock on wood). I used oatmeal - because it is breakfast after all. However, I may or may not have eaten this with a scoop of soy ice cream for dessert. I think it's best to say this is a baked good with multiple purposes. It's main purpose: to provide a little warmth for the chilly first week of fall in times of "I miss summer so much" stress. 

Breakfast Apple Crisp
Yield: 9 slices 

Crumb crust:
  • 1 cup whole wheat pastry flour or all-purpose flour 
  • 1-1/2 cups quick cooking oats (or pulsed rolled oats)
  • 2 teaspoons ground cinnamon 
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger 
  • 1/2 cup raw sugar 
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt 
  • 2/3 cup coconut oil or olive oil
  • 1 teaspoon pure vanilla extract
  • 3 medium apples, sliced
  • 1/4 cup raw sugar 
  • 1 teaspoon cinnamon 
  • 1/4 teaspoon nutmeg 
  • 1/4 teaspoon salt 
  • 2 teaspoons cornstarch 
  1. Preheat oven to 350 degrees and grease an 8x8 pan with oil. 
  2. In a large bowl, combine the flour, oats, spices, sugar, baking powder, and salt. Then, rub the oil and vanilla extract into the flour and oat mixture until combined and crumbly. 
  3. Press half of the crust dough into the bottom of the greased pan. 
  4. Then, prepare the filling by mixing the sliced apples with sugar, spices, and cornstarch. Lay the apples evenly over the crust and pour any juice from the apples into the pan. 
  5. Crumble the remaining crust over the top of the apple filling and use your fingers to press and secure the crumbed dough down. 
  6. Bake for 20-25 minutes or until the top of the crumble is golden. 
  7. Let stand for 5 minutes, drizzle with maple syrup or sprinkle with powdered sugar and enjoy while the crumble is warm. 

Since I've been absent for a little bit, here's a few photos of life in Rhode Island over the past weekend:

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© A Little Baker
Maira Gall