The final item I whipped up for our autumnal dinner this past Friday was an apple crisp. I basically kinda mutatedly fused the cinnamon apple crisp recipe and the apple crisp recipe from the PPK with excellent results.
I have yet to purchase a small baking dish/casserole dish (yes, I am cheap, and stupid, and really just need to suck it up and buy one already), so I ended up just baking the crisp in a loaf-pan. But it still came out gooey and cinnamony and caramely and sweet. So apparently size and shape DON'T matter all that much! Baha. Uh yeah. *Straightening out necktie*
INGREDIENTS:
For the apple part:
- 5-6 apples, sliced in 1/4-inch slices or so
- 1 T. cornstarch
- 2 t. cinnamon
- 1/8 t. nutmeg
- 1/8 t. allspice
- 1/16 t. cloves
- 1/2 c. brown sugar + 1/2 c. water
For the crisp part:
- 1/2 c. oats
- 1/2 c. flour
- 1/2 c. brown sugar
- 1/4 t. baking powder
- 1/4 t. cinnamon
- 1/6 c. canola oil (or 1/2 of a 1/3 measuring cup)
- 1.5 T. soy milk
- 1/2 t. vanilla
- 1/8 t. salt
DIRECTIONS: Preheat oven to about 375. Mix together everything for the apple part except for the apples. Place the apples in your bread-loaf pan and then drizzle the mixture all over the apples. In a separate bowl, mix together everything for the crisp part. Sprinkle this mixture on top of your apples. Cover with tin foil--bake for 10 minutes. Remove tin foil and bake for another 20-30 minutes. Serve with soy ice cream.
Servings: 6+
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