This is one of my favorite dishes I've ever adapted from one of my grandma's recipes. I used to love eating apple crisp growing up! My grandma always serves some for family get-togethers and holiday celebrations - and we always had a big scoop of ice cream or a dollop of whipped cream on top. I like mine with a big scoop of my Homemade Coconut Vanilla Ice Cream or Coconut Whipped Cream!
Is it bad that I feel slightly less guilty when eating a dessert with fruit in it? I think my mind plays some sort of game, making me think it's not as bad for me since I'm eating fruit. Does anybody else do that? I know most apple crisp recipes call for oats in the crumble topping. That's how I usually make my apple crisp too, but as I was going through all of my family's old recipes, I stumbled upon this one and had to make it the old-fashioned way!
I made mine in a pie dish, so I needed a bit more topping. If your making yours in a smaller baking dish, maybe try halving the topping recipe. If that's not enough, just make another batch! You can't complain if there's extra topping on your apple crisp!
Crumble Topping Ingredients:
- 1 1/2 cups all purpose flour
- 1/2 cup sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup vegan shortening
Preheat your oven to 375 degrees F. Place all of your topping ingredients in a food processor and blend until it's well combined and crumbly. The margarine will bind with the flour to look like little peas. Set aside.
- 3-4 large apples
- 2 tbsp flour
- 1/4 cup sugar
- 1 tbsp lemon juice
- 1/2 tsp cinnamon
Core and thinly slice all of your apples and place in a greased pie dish or baking dish. Toss with the remaining filling ingredients. Top with the crumble topping and bake in the oven for about 25-30 minutes until the crumble turns golden brown.
I love the smell of freshly baked apple crisp in the house! So perfect for Fall - one of my all time favorites!