Tuesday, 10 November 2009
When I was growing up, one of my favorite signs of autumn was fresh homemade apple crisp. Of course my mother made it with loads of brown sugar, flour and butter – no wonder I was so hooked on it at the time! Now I know you don’t have to have all that stuff to make it taste good. If you have really good quality seasonal apples, they have so much flavor and sweetness you don’t need to roll them in sugar. The walnuts make a good crisp and have a buttery flavor on their own, so you don’t need to add much to enhance their flavor. It’s very different than my mother’s apple crisp, but full of tart flavor and sweetness.
4 medium tart apples, like grannysmith or Braeburn
1/2 tsp cinnamon
dash of fresh-grated nutmeg
1 cup walnuts
1-2 T butter (or dairy-free vegan spread)
pinch of salt
Core and slice the apples. You can peel them first if you like, but I enjoy the skins so I always leave them on. Toss them in a bowl with cinnamon and fresh-grated nutmeg before placing them in a pie pan or baking dish. Preheat the oven to 350 degrees F.
In a food processor, grind up the walnuts. When they are fairly fine, add the butter (cut into chunks) or other dairy-free spread, a pinch of sea salt, and process slightly so the walnuts become crumbly and cling together. Sprinkle this crumbly mixture on top of the apples and spread evenly. Bake for about 30 minutes, until the apples are tender and the top is golden brown. Eat it while it’s hot – and enjoy the leftovers reheated or cold.