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Oatmeal Cookie Apple Crisp

Apple Crisp

It’s officially fall, which means it’s officially apple season! It doesn’t look like fall in MA quite yet, as the leaves have yet to take on their fiery vibrant autumnal hues, but the past few days have certainly felt like fall what with the cool temps and brisk breeze.

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There’s not much else I’d rather have on a chilly autumn evening (or, let’s be honest, morning), than warm apple crisp; and it’s hands-down the dish I’d pick if I could only have one dessert for the rest of my life. There are so many recipes for and variations on the classic apple crisp, and I have yet to taste one that I didn’t like… so here’s yet another version.

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This crisp features cinnamon-kissed apples (sweetened only with reduced apple juice) crowned with a topping that tastes just like chewy-in-the-middle, crispy-around-the-edges oatmeal cookies. I’ve been loving it just as is, but it would of course be even more delicious topped with vanilla ice cream.

Pretty tempting, no?!

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Oatmeal Cookie Apple Crisp

by Lauren Zembron

Prep Time: 20 minutes

Cook Time: 50 minutes

Keywords: bake dessert apples oatmeal crisp fall

Ingredients (8 servings)

    Ingredients for the apple filling:

    • 5 medium-large (or 4 large) apples, preferably organic, peeled, cored, and thinly sliced
    • 1 Tbsp freshly squeezed lemon juice
    • 1 3/4 cup apple cider or unsweetened apple juice (not from concentrate), preferably organic, divided use
    • 1 Tbsp arrowroot powder/flour
    • 1/2 tsp ground cinnamon
    • pinch of salt

    Ingredients for the oatmeal cookie crisp topping:

    • 1 1/2 cups old-fashioned rolled oats
    • 1 cup whole wheat pastry flour
    • 1/4 cup coconut sugar or brown sugar
    • 1/4 tsp salt
    • 1/2 tsp ground cinnamon
    • pinch of ground nutmeg, optional
    • 1/3 cup unsalted butter, melted (melted coconut oil can be substituted)
    • 1/4 cup pure maple syrup

    Instructions

    Preheat oven to 350°F. Toss the sliced apples and lemon juice together and spread in an even layer in a 9 inch baking dish.

    For the filling: Heat 1 1/2 cups apple juice in a small saucepan set over medium-high heat until simmering. Meanwhile, in a small bowl, whisk together the remaining 1/4 cup apple juice and arrowroot until no lumps remain. Whisk the “slurry” into the simmering apple juice. Bring mixture to a low boil, reduce heat to medium-low, and let simmer until mixture is has thickened and reduced by half – whisking every now and then – about 20 minutes. Remove from heat, whisk in cinnamon and salt, and pour over the apples in the baking dish.

    For the oatmeal cookie crisp topping: In a medium mixing bowl, combine the oats, flour, coconut (or brown) sugar, salt, cinnamon, and nutmeg; whisk to combine. Stir in melted butter and maple syrup; stir to combine. Evenly scatter the crisp topping over the fruit.

    Bake at 350°F for 30-35 minutes, until the crisp topping is golden brown and the fruit filling is hot and bubbling.

    Let sit at room temperature for at least 10 minutes before serving. Best when served warm.

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    oat cakes

    Hearty Maple Oat Cakes [vegan]

    oat cakes

    The second trimester of pregnancy usually means an increase in appetite (finally!) and needing to have a bite to eat every few hours in order to avoid light-headedness and/or ravenous hunger.

    Being a mom to a 2 1/2 year old usually means eating on the go and not having a lot of time to either a) cook  or b) enjoy a leisurely meal.

    These maple oat cakes fulfill those two specific needs of a pregnant mom: avoiding low blood sugar and having an easy, quick, & portable snack on hand.

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    Now don’t be fooled by the “cakes” part of the title; these are nether fine, delicate, nor super sweet like birthday cake. They’re more akin to baked oatmeal: dense, hearty, and very lightly sweetened. I could have called them “pucks”, but let’s be honest… that doesn’t sound very appealing now does it?!

    Simple, rustic, and wholesome, these vegan oat cakes are a cinch to throw together and are ideal for tossing into an overstuffed diaper bag for when the inevitable pregnancy hunger strikes. They are 100% whole grain, sweetened only with a bit of pure maple syrup, and are perfect as a quick breakfast, snack-on-the-go, and/or healthy dessert. They are also fully customizable. Toss in a couple handfuls of dark chocolate chips, dried fruit, and/or nuts for a trail mix version. Add a few tablespoons of your favorite nut butter to the batter. You could even include some fresh berries. The possibilities are endless!

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    Hearty Maple Oat Cakes [vegan]

    by Lauren Zembron

    Prep Time: 5 minutes

    Cook Time: 12 minutes

    Keywords: bake breakfast dessert snack vegan

    Ingredients (3 cakes)

    • 1 cup old-fashioned rolled oats
    • 3/4 cup whole wheat pastry flour
    • 1/2 tsp baking soda
    • 1/8 tsp salt
    • 1/4 tsp ground cinnamon
    • 3 Tbsp neutral-flavored vegetable oil (I used safflower oil)
    • 1/2 tsp pure vanilla extract
    • 1/4 cup pure maple syrup

    Instructions

    Preheat oven to 350°F. Lightly oil 3 individual ramekins.

    In a medium mixing bowl, whisk together the oats, flour, baking soda, salt, and cinnamon. Stir in the oil, vanilla, and maple syrup until well-combined.

    Evenly divide the cookie dough between the prepared ramekins, lightly pressing the dough down and smoothing the tops.

    Bake for 12-14 minutes, or until golden on top but still soft in the center. Enjoy warm straight from the ramekins or let cool completely before running a butter knife around the outside of each cake to help remove from ramekins. Best when eaten within a day or two of baking.

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