After two and a half days in an 87-degree house, the apples I brought to my aunt and uncle’s house in Alexandria were going south. That I dropped them on the basement floor while making a pit stop at my grandparents’ house didn’t help their overripe situation either. The power returned midday on Independence Day, and on Thursday I used the apples in a crisp.
Modified from Jon Robertson and Robin Robertson, “Skillet Peach Crumble,” in Vegan Unplugged: A Pantry Cuisine Cookbook and Survival Guide, (Woodstock: Vegan Heritage Press, 2010), 150.
4 medium apples (I used two Red Delicious and two Granny Smith)
1 tablespoon tapioca starch
1/2 cup water
2/3 cup gluten-free rolled oats
1/4 cup Sucanat
1 teaspoon apple pie spice
1/8 teaspoon Kosher salt
1 tablespoon chunky natural peanut butter
1 tablespoon canola oil
Preheat the oven to 350 degrees Fahrenheit. Have an 8*8-inch square glass baking dish at the ready (no need to grease). Cut the apples into a mix of thin slices and chunks (I left the peel on—fibre’s good for you!). In a large bowl, toss the apples with the tapioca and transfer into the baking dish. Pour the water over the apples. In a large bowl, mix together the topping ingredients until combined. Sprinkle the topping over the apples. Bake for 35-40 minutes or until the water is bubbling, the apples have browned, and the topping is dark and crispy. Let cool to an edible temperature before digging in.