Apple Crisp

Fall is Apple Hill time in El Dorado County where I live. Located up the hill, heading East towards Lake Tahoe, at 3,000 feet elevation sits a bucolic farming region planted in apples, pears and wine grapes. The majority crop is apples, but you'll also find peaches, nectarines, cherries and several berry varieties. And let's not forget we're cruising into the Christmas season and Apple Hill boasts the best Christmas Tree farms in Northern California.



This Apple Crisp dessert is another simple and delicious recipe from PCRM Recipe of the Week. I recommend getting on their email list.




Pick a tart and sweet apple, like Granny Smith, Pippin or Pink Lady. Have the lemon juice ready to sprinkle on the apples because they start to brown quickly. I recommend you peel, core, cut, add to baking dish and sprinkle with lemon juice one apple at a time.



Sprinkle the sugar and cinnamon over the apples and stir to distribute over the slices.



Mix-up the remaining ingredients in a bowl and spread over the apples. Then bake at 350º for 35 minutes or until apples are tender.





Apple Crisp




From PCRM

Yield 12 servings




Category Dessert

Cuisine Vegan



Ingredients


4 green apples, peeled and cored

3 Tbsp fresh lemon juice

1 Tbsp organic, raw sugar or coconut palm sugar

1 tsp cinnamon

1 1/2 C old-fashioned oats

3/4 C finely chopped nuts

1/3 C maple syrup

1 tsp vanilla extract

1/4 tsp sea salt



Directions


1. Preheat oven to 350º.

2. Slice apples thinly and spread in a 9"x9" baking dish. Sprinkle with lemon juice, sugar and cinnamon.

3. Combine oats, nuts, maple syrup, vanilla and salt in a bowl. Stir to mix then spread evenly over the apples.

4. Bake until apples are tender when pierced with a knife, about 35 minutes. Let stand 5 to 10 minutes before serving.





A couple of other fall dessert recipes you might like are Pear Berry Crisp and Pumpkin Apple Crisp. Then there's Spicy Pumpkin Cashew-Cheese Dip for a yummy appetizer.



What's your favorite fall recipe?