Sometimes when I go really deep in my research on a topic, it almost paralyzes me from choosing a direction and moving forward. Such was the case with this apple crisp. I had a few Red Delicious apples in the refrigerator, and I wanted to bake something with them. But everywhere I turned I heard that this is pretty much the lousiest apple to bake with.
And this was totally not my experience! I don’t know if it was the use of boiled cider or that I got lucky adapting my recipe choice for use with my pantry ingredients, but I thought this crisp turned out very nicely. No Red Delicious complaints here!
Red Delicious Apple Crisp
Inspired by Chocolate & Zucchini’s Vegan Apple Crumble
Makes an 8×8 dish
- 4 medium Red Delicious apples (or another kind, if that’s what you have)
- 3 tbsp boiled cider
- 1/2 c old fashioned rolled oats
- 1/4 c granulated white sugar
- 50 gm whole grain pastry flour (I used soft white wheat berries that I grind myself)
- 1/4 tsp salt
- 1/4 tsp apple pie spice
- 3 tbsp coconut oil, melted
- Preheat oven to 360°.
- Peel and dice the apples into approximately 1/2- to 3/4-inch pieces. Dump into an 8×8 baking dish and stir in the boiled cider.
- In a small bowl, combine the oats, sugar, flour, salt, and spice. Add the coconut oil and stir together until clumpy.
- Sprinkle the topping evenly over the apples. Bake for 40-50 minutes, until apples are cooked and bubbly. (Mine didn’t brown very much.)
- Cool for around 30–60 minutes and serve. It’s great with toasted walnuts and a big spoonful of plain yogurt.