One of my favorite times of year is fall. I love the leaves turning colors, the cool air, and best of all, apple picking. We went to the farm. It was a little busy, so we picked apples and sunflowers, then continued on home to wash and dry the apples right away. A couple days later, I decided it was time to make something with apples. I chose this apple crisp recipe:
First, preheat the oven to 350 degrees, and bake for 45 minutes. I found that convection with this recipe cooks the topping too fast and may burn it. I thought to put tin foil, but I wanted the topping to be crisp and not add any more liquid to the base. I used swerve white and brown sugar to cut down on the sugar content – still tastes the same.
Apple mixture: I placed 5 cups of apples (green tart), cored and cut in chunks) 1/2 cup white sugar (I used swerve), 1/2 tablespoon all-purpose flour, 1/2 teaspoon ground cinnamon, 1/8 teaspoon nutmeg, a pinch of ground cloves, 1/4 cup water into a 8 quart mixing bowl. After mixing everything together, I poured the ingredients into a 9 x 11 pyrex dish. I scraped the remains with my scraper to clear the bowl of any residue into the pyrex dish
Topping: In the same bowl, I placed 1/2 cup quick cooking oats, 1/2 all purpose flour, 1/2 cup packed brown sugar (I used swerve), 1/8 teaspoon baking powder, 1/8 teaspoon baking soda, and 1/4 cup of butter, melted (I used vegan butter). Mix all together until ingredients come together.
Spread the topping over the apple mixture, then bake
(remember 350 degrees on bake, for 45 minutes).