extraneous apple crisp
no spoilers / a quick recipe
Jules and I have been oh, so slowly watching the latest of the GBBO/GBBS holiday specials (to air in the US). As usual, I contemplate actually baking at least one featured dessert per show, and turn to my spouse with what I aim to be an intriguingly raised eyebrow over a potential concept, the less ridiculous the better. In turn, Jules looks back and requests a multi-layered cake with a mirror glaze and ornate chocolate collar, no matter if it’s appeared or not.
Related: I did find one immediate result for “vegan mirror glaze” on a quick internet search just now. Looks gorg, but with the ingredients including [vegan] white chocolate and condensed milk and corn syrup, I’m not going there quite yet.
OK, despite having 2 out of 3 in the pantry. Not quite yet.
Fortunately, we’ve had a steady supply of solid apples from both Alaska and the Pacific Northwest these past few months. In case you didn’t know….I’ve have a mild reaction to eating them raw since my mid-twenties, so I gladly bake the ones Jules deems not-so-excellent for eating as-is, and use them in pancakes, tarts, pies, muffins, applesauce, cider-y delights, and hey, this here topical crisp.
Not that we are (nor would I mind too horrifically, despite lamenting the absence of sourdough in my life), NEVERTHELESS I wanted to make this gluten-free, because I rather enjoy the almost-sandy vibe that ground oats and rice flour can offer on a crisp, a la someone on the aforementioned GBBO/GBBS episode. In a good way!
That’s as far as I’ll go with that reference in my no spoilers mantra (and that Noel continues to delight). The recipe below has an option for whatever flour YOU like.
Perhaps you’re gluten-free for real, perhaps you’re like me and could not unearth the finely ground rice flour you swore you bought in bulk from the co-op, and have limited coconut flakes on hand you’re saving for inevitable oatmeal-everything cookies.
Oh, and this may have been the first time I committed to a true dice for the fruit, and consider me converted.
The spoonfuls really have been noticeably extra pleasant (see also: holiday vibes).
Personally, I find it sacrilegious to eat warm crisp without ice cream, a la mode. Ah, the contrast! My spouse begs to differ, and rocked little jars with them to work and openly wondered why little jars of fruit crisp aren’t as commonplace as yogurt. Hmm.
Full, frugally delicious disclosure: the final (wee) serving went into sourdough pancakes on christmas eve. ‘Tis the season.
Of course, there are surely millions of other crisp recipes out there, and now, here’s the one I made last week, adapted from the sorta-random depths of the internet.
EXTRANEOUS APPLE CRISP
makes 6 servings
THE TOPPING INGREDIENTS:
¾ cups of rolled oats
¾ cups of flour, whatever you prefer for baking
4-5 tablespoons of vegan margarine or refined (solid) coconut oil /// quick note: understandably, a bit more fat is nicer here, but 4 will make it work with a touch drier topping
½ cup of light or dark brown sugar
2 teaspoons of cinnamon
⅛ teaspoon of ground nutmeg
a pinch of allspice or cloves or a duo or trio !
a quick pinch of sea salt
+ INGREDIENTS FOR THE BASE FILLING:
5-6 medium-to-large apples + pears, peeled and diced into small cubes
2-3 tablespoons of brown sugar - go with more if you prefer sweeter
1 tablespoon of cornstarch or arrowroot
1 tablespoon of whiskey - or whatever dark liqueur - or not
1 teaspoon of vanilla extract
juice of one lemon or lime or small orange, whatever you’ve got
+ some neutral, mild oil for lightly greasing the baking dish
DIRECTIONS:
Use a fork or pastry cutter to incorporate the margarine or coconut oil into the flour in a bowl - then stir in the rest, OR better yet, now that you (me) have running water again, process all of the topping ingredients in a food processor with the blade attachment for a two or three quick pulses. Set aside.
Preheat the oven to 350F.
Lightly grease a large pie plate or casserole dish, at least 8 or 9inch and deep enough for the filling, which will cook down a smidge.
Cover the crisp loosely with a piece of foil and bake for 25 minutes.
Remove the foil, and bake for an additional 10-15 minutes, until golden.
Let cool 15-20 minutes before serving - the longer you go, the more it will set, and well, not burn your tongue….regardless of how generous the expected ala mode pairing may be.
Enjoy as-is or with ice cream or yogurt or however you take your crisp.
Keep refrigerated and almost definitely, enjoy the crisp for breakfast in the days to follow.
a sweet NOTE: I dig dark brown sugar here (and in general & in my coffee lately), but any will do. Crisps are clearly flexible.
References + Relevant Links:
Capturing Fall's Flavor with Alaska Apples, Edible Alaska October 13, 2017
Co-op Market, Fairbanks
Fireweed, Wild Foods & Medicines
Gluten-Free Apple Oatmeal Crisp, Jeanette’s Healthy Living
How to Store Apples for Winter, The Spruce Eats
Van Leeuwen’s Roasted Banana Ice Cream, Epicurious (I go for all coconut milk, eschewing the cashew milk & walnuts here, due to grown up allergies, and flavor it from there)
Vegan Mirror Glaze, Gretchen’s Vegan Bakery
