This is my favorite time of the year! I love the transition of seasons and how fall allows you to just move a little slower and rest a bit more. Although, LA is toying with me and not allowing me to pull out the sweaters and boots yet but everything else is fall in our house! I've transitioned to picking up fall flowers, changed my nail color to warmer taupe shades, and I'm eating all of my fall favorites like Winter Harvest Soup, Turkey Chili, and Butternut Squash Soup.
I've also been getting a head start on my 2019 goals, which involves the roll over of some of my 2018 goals that I didn't quite accomplish successfully. I love to make a list of the things that I want to do during the upcoming year and this year I decided I would start 2 months early. I figure by starting in November, by January I'm already knee deep in them and the transition is not so tough or foreign to my habits. One of my goals is to say "no" more without having to offer an excuse. Often times friends expect a reason as to why we can't make it somewhere and I've found that it can be draining to my energy to feel like I have to offer a reason as to why I simply may not feel up to going somewhere or doing something.
I love to make people happy and I find myself having serious FOMO when all of my friends are out and I'm not there. But, sometimes I need to say "yes" to myself and just stay put in the house as I work on fueling my own energy, pockets and goals and I shouldn't have to give any excuses for that (and neither should you!). Fall is the perfect time for this transition; to unwind, learn more about myself, what I want my future to look like and to eat lots of fall dishes... like this delicious apple crisp!
If you have any amount of love for pie and/or cobbler, this apple crisp is the perfect mashup of the two but subs oats instead of extra flour. My dad has a killer recipe for oatmeal cookies that he's been making since I was a kid and he always jokes that if the recipe has oats in it, it's healthy for you... so we're also going apply that to this recipe as well!
The perfect crispy topping pairs so well with the gooey, warm baked cinnamon apples and a scoop of vanilla ice cream just sets this entire dish over the edge! I had dreams of going to the apple farm and picking my own apples, which I'm sure would have been even more amazing in here, but didn't make it. So I did make sure to get a variety of apples for this dish, like Pink Lady, Honey Crisp and Granny Smith to create a harmony of sweet and tart.
This Apple Crisp is perfect for your holiday dinners, Thanksgiving or Christmas dessert, a work potluck, a birthday celebration... or just because it's Sunday and you should treat yo'self! I guarantee you'll make it and it'll be instantly gone - either because your friends ate it all, or because you just couldn't help yourself and I'm not judging here!
Okay, let's jump into how simple this recipe is:
For the filling:
About 8 apples, cut into cubes or slices
1 tbsp white flour
1/2 cup white sugar
1/2 tbsp vanilla extract
The juice from 1 lemon
1/2 tsp ground cinnamon
1/2 tsp nutmeg
For the topping:
1 cup rolled oats
1 cup white flour
1 cup brown sugar (loosely packed)
1/2 tsp baking powder
1 tsp cinnamon
1/2 cup unsalted butter, melted
Pinch of salt
1. Preheat oven to 350F
2. Cut apples into small cubes or slices
3. Place apples in a large bowl. Sprinkle with flour, sugar, cinnamon and nutmeg. Pour over lemon juice and vanilla. Toss, then spread out evenly in a large pie dish or 1.5 quart baking dish.
4. Place topping ingredients in a bowl. Mix until clumps form, like wet sand. Spread over the apples, with your hands to get the crumbling topping all over apples.
5. Bake for 40-45 minutes or until golden brown. Remove, cover loosely with foil to keep warm and let stand for 10 minutes before serving.
6. Serve warm with yogurt or vanilla ice cream!
Tips: 1. Peeling the apples is optional, some people find don't like apple skins but it's totally optional and per your preference! 2. Vanilla ice cream or yogurt takes this dish up a notch and is so delicious on top! 3. I also tried a version of this using Earth Balance Vegan butter and it came out just the same! So this dish can be totally vegan if you choose!