🥘 Ingredients
- apples about medium apples or jumbo apples 6 lb
- lemon juice 1 ½ tbsp
- pure maple syrup ¼ cup
- pure vanilla extract 1 ½ tsp
- ground cinnamon 1 ½ tsp
- freshly grated nutmeg or ground nutmeg ¼ tsp
- ground ginger ½ tsp
- ground cloves ¼ tsp
- ground cardamom 0.12 tsp
- all-purpose flour 2 tbsp
- Pinch
- vegan butter 8 tbsp
- chopped pecans or walnuts ½ cup
- all-purpose flour 14 tbsp
- old-fashioned rolled oats 1 cup
- A heaping sea salt ¾ tsp
- organic cane sugar 6 tbsp
- pure maple syrup ¼ cup
- flaxseed meal 1 tbsp
- ground cinnamon ½ tsp
- For serving: vegan vanilla ice cream or whipped topping
If you want to reduce the sugar, use 1-2 tbsp less of maple syrup in the apple filling. And use 1-2 tbsp less cane sugar in the topping. But use slightly less salt to avoid a too-salty dessert. If your apples are very sweet, you can also dial back on the maple syrup in the apple filling. If not using a measuring scale, remember to spoon and level your flour to properly measure it. If you don’t mind the chewy, slightly toothsome texture of unpeeled baked apples, you can skip the peeling. Once peeled and sliced, you should end up with ~9 cup of sliced apples. Storage: You can store the leftovers (covered) in the fridge for up to 5 days. To reheat, place the baking dish back in the oven at 325ºF / 163°C for 15 to 20 minutes or until warmed through. Storage: You can freeze the baked and cooled apple crisp for up to 3 months. Let it thaw in the fridge overnight before reheating and serving. To reheat, bake covered at 350°F / 175°C for 20 minutes, or until heated through.
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1For the apple filling: apples about medium apples or jumbo apples , lemon juice , pure maple syrup , pure vanilla extract , ground cinnamon , freshly grated nutmeg or ground nutmeg , ground ginger , ground cloves , ground cardamom , all-purpose flour , Pinch of sea salt. For the crisp topping: vegan butter , chopped pecans or walnuts , all-purpose flour , old-fashioned rolled oats , A heaping sea salt , organic cane sugar , pure maple syrup , flaxseed meal , ground cinnamon , For serving: vegan vanilla ice cream or whipped topping .
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2Preheat the oven to 375ºF / 190ºC. Arrange a rack in the top third of the oven (the crisp will brown better here). Lightly grease the bottom and sides of a 12-inch (30 cm) cast iron skillet or 2-quart (2 L) baking dish with oil, cooking spray, or vegan butter.
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3Toast the butter and pecans. Set a medium bowl aside, big enough to fit the crisp topping. Add the sliced butter to a stainless steel, enameled cast iron, or other light-colored saucepan or skillet (don’t use a dark pan or nonstick). Turn a burner to medium heat and heat the butter. Stir occasionally with a silicone spatula. Once melted, foamy, and at a bubble (it should take timer minutes), cook for another 1 minute, stirring frequently (standing back as needed, as it might sputter). Now add the chopped pecans and stir frequently for another 2 minutes. Take the pan off the heat and pour into the medium bowl to stop cooking. Set aside to cool a bit while you prep everything else.
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4Peel the apples, then slice into wedges or slices ¼ to ½ inch (.6 to 1.25 cm), cutting around the core (see Note 3). Add apples to a large bowl and cover with the lemon juice. Toss with a spatula or your hands to ensure well-coated (so they don’t brown).
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5Prepare the apple filling. Mix the apple mixture with the remaining filling ingredients: maple syrup, vanilla, cinnamon, ginger, cloves, nutmeg, cardamom if using, flour, and pinch of salt. Mix until well combined. Transfer to the greased skillet or pan, using a silicone spatula to get any residual liquid out of the bowl. Spread the apples out as evenly as possible.
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6Make the crisp topping. Once the butter-pecan mixture has cooled off a bit, add the remaining topping ingredients: flour, oats, salt, cane sugar, maple syrup, flaxseed meal, and cinnamon. Mix together with a fork or your hands until it’s a somewhat sticky, slightly sandy mix.
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7Use your hands to scatter the crumb topping evenly on top of the apple mixture (I like to vary the size of the clumps). Transfer the pan to the oven and bake uncovered for 35-40 minutes , or until the juices on the sides are bubbling, the crisp is golden on top, and the apples are tender when pierced with a fork or knife.
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8Let rest for at least 20 minutes, ideally 45 minutes, so the apples can set up more.