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Today: A crisp that's all about the crumbs.
Apple pie may be our nation’s signature dessert, but to be honest with you, I’m partial to an apple crisp. I could tell you that this preference is logistical, that crisp is more low-maintenance than pie, and that would be true. But let’s be honest: It’s the crumbs. I’ll take any excuse to bite down into buttery little mouthfuls of toasted sugar, and apple crisp is the best excuse there is.
Crumble toppings are typically made with butter, but in this vegan version uses melted coconut oil, which works every bit as nicely (and also provides a somewhat “buttery” flavor). I like to include nuts in my crumble topping, too, for a bit of extra flavor and depth. This crumble is simple and forgiving, and it works well with a variety of different apples. I prefer tart-sweet varieties, like Gala, Jonagold, or Macoun.
Serves 6 to 8
For the apple filling:
7 cups (about 8 to 10 medium-sized) sweet-tart apples, such as Gala or
Jonagold, peeled, cored, and chopped (1/2- or 3/4-inch pieces) or
thinly sliced (1/4 inch thick)
1 tablespoon lemon juice
3/4 cup organic sugar or organic light brown sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon clove
1/8 teaspoon salt
1 1/2 tablespoons arrowroot or cornstarch
1/2 cup water
For the crumble topping:
1 cup all-purpose flour
3/4 cup quick oats
1 cup organic brown sugar
1/2 cup chopped pecans or walnuts
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup melted coconut oil
Photos by Alpha Smoot
Gena's new book Choosing Raw: Making Raw Foods Part of the Way You Eat is a thorough, relatable guide to incorporating raw and vegan foods into any diet. It's full of no-fuss recipes for every meal, which range from fully raw to mostly cooked, with plenty of snacks and desserts to keep everyone happy.