The Smell, Taste & Feeling of Fall [Apple Crisp Riff]
- Oct 9, 2016
- 2 min read
The smell of spicy cinnamon and toasted nutmeg wafts through the house. Outside the leaves rustle, while inside the fire crackles and casts a warm glow. Through the window, the sun, painted vibrant hues of orange and purple, slowly dips behind the city skyline. Fall has arrived. Maybe this isn't quite your reality (nor mine) but for a few minutes let's all pretend. Sip on some mulled apple cider. Put on your favorite Ugg slippers. And let the smell of apple crisp fill your kitchen. Fall has arrived and this moment is yours to enjoy.
Having gone apple picking last week, apple crisp has been calling my name. I didn't have any rolled oats on hand, so I improvised. I think it worked out well—but let me know what you think. It's different, and if you're a traditionalist, it may not be your thing. But topped with a scoop of vanilla ice cream, I don't really see how one could go wrong with any combination of apples and cinnamon.
you'll need...
6 apples (I used a mix of Macoun and Empire...freshly picked from Dr. Davies apple orchard) 3 teaspoons of sugar (optional) 2 tablespoons of coconut oil
1/2 cup of slivered almonds
1/4 of unsweetened shredded coconut Sprinkle of cinnamon Sprinkle of nutmeg
to make...
Peel, core and roughly chop apples into 1 inch pieces (by far the most laborious part of the recipe). Preheat oven to 350. Coat a baking dish with coconut oil and add apples. Sprinkle with 3 teaspoons of sugar, and a sprinkle of cinnamon and nutmeg—as much or as little as you'd like. Bake at 350 until apples are just tender, but not mushy (about 35 mins). Sprinkle on almond slivers and coconut. Bake until golden nuts and coconut are faintly golden, about 10 mins. (Total bake time will be about 45 mins, but it also depends on what type of apples you use.) You can easily double or halve this recipe, and it will keep for a few days in the fridge. Note: also great cold, straight out of the pan :)
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