Today we are celebrating the Autumnal Equinox, which ushers in my favorite season of the year – Autumn. It also happens to be the first full day of Sukkot, one of my favorite Jewish holidays. I’m celebrating both of these occasions by posting my Autumn Apple Crisp recipe. Yummy!
As the cool, crisp fall weather approaches, I find myself craving apples and cinnamon-spices. Something about this combination says “fall” to me. Take a batch of warm, freshly baked apples and cover them with crumbly oats and brown sugar… are you hungry yet?? Top the whole thing with melty vanilla ice cream or luscious whipped cream, and you’ve got a totally drool-worthy dessert. It will make a fantastic addition to your Sukkot menu or any other holiday meal.
This recipe is simple to make and SO delicious. Apples are in season now, so it’s a great time to find cheap, quality fruit at your local grocery store or farmer’s market. For the filling, I like to use a combination of green and red apples (like Granny Smith and Macintosh); the sweetness and tartness of the two varieties really compliment each other. Feel free to use whatever apples you have on hand, though. It’s a great way to use up those extra apples from your backyard tree.
My Autumn Apple Crisp can be made either dairy or pareve depending on your preference. Kosher diners who are serving this after a meat meal will want to keep the recipe pareve; to do this, use a dairy-free margarine in place of butter and make sure that any toppings you choose are also dairy-free. I frequently make this dish pareve and it always turns out great.
Note: If using margarine in this recipe, make sure it has at least 65% vegetable oil in the mix. I like to use organic Earth Balance spread, but any brand will do as long as it’s got enough vegetable oil in the mix.
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AUTUMN APPLE CRISP
2 ½ lbs. apples (about 8)—peeled, cored, and sliced
¼ cup white granulated sugar
2 tsp cinnamon, divided
¼ tsp nutmeg
Dash of ground cloves
1 ½ tsp vanilla extract
1 cup walnuts or pecans (or mix of both)
1 cup rolled oats
¼ cup all purpose flour
½ cup brown sugar
Pinch of salt
5 tbsp butter or dairy-free margarine, cold
Nonstick cooking spray
You will also need: 9” pie dish, food processor
Optional toppings: Vanilla ice cream or whipped cream; pareve vanilla ice cream or whipped topping.
Kosher Key: Dairy or Pareve
Preheat oven to 350 degrees F. In a large mixing bowl, whisk together 1 ½ tbsp of water with the white sugar, 1 tsp cinnamon, nutmeg, cloves, and vanilla extract to form a thick liquid. Put apples slices into the bowl and stir with a large spoon till apples are evenly coated with sugar and spices. Spray pie dish with cooking spray, then pour spiced apples and any excess liquid into the dish. Set aside.
Fit your food processor with a blade attachment. Pulse nuts in processor till roughly chopped (don’t over-process). Add rolled oats, flour, brown sugar, salt, 1 tsp of cinnamon, and butter or margarine. Pulse all ingredients together until the mixture resembles coarse crumbs.
Mold this topping over the apples in the pie dish, fully covering the apples with the oat mixture.
Cover dish with foil. Bake at 350 degrees F for 20 minutes. Remove foil from the dish and bake for another 20-30 minutes until the top is golden brown and the edges are bubbly. Serve warm. This dessert does not have a defined “crust;” just mound each serving onto a dessert plate, making sure that each plate has equal amounts of both apple filling and crisp.
I highly recommend served this dish alamode with vanilla ice cream for extra yum-factor. If you want to keep the recipe pareve, you can top it with kosher dairy-free ice cream or non-dairy whipped topping.