Picking your own fruit is always a big commitment, a fact that can sometimes get lost in the excitement of getting out into the field and wielding a giant apple-picking implement.
Oh that doesn't happen to you?
I've never used one of these contraptions before, but you can bet that when the woman at the barn pointed them out, we (my friends and I) snatched them up and delighted in trying to get the apples at the tippy tip top of the trees.
And we got tons of them.
|These are just the ones I brought home!|
Which brings me back to the commitment.
I spent Sunday afternoon cutting apples, peeling apples, and cutting more apples. I filled my crockpot to the brim and made one big batch of applesauce. I made an apple crisp, and I still have more than half of the apples left.
Apple Crisp - Vegan, Sugar Free, Whole Wheat
Adapted from Betty Crocker
5-6 medium apples, peeled, cored, and sliced very thinly
2/3 cup coconut palm sugar (or 3/4 cup brown sugar)
1/2 cup whole wheat pastry flour
1/2 cup old-fashioned oats
1/3 cup earth balance (or butter or margarine), softened but not melted
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1. Layer the apple slices overlapping each other in rows in a baking dish. I used a 9 x 13, and I got 4 rows, alternating the direction of the apples with each row. You could also use a 9 x 9 or a go wild and use a circular dish!
2. Preheat your over to 350 degrees while you mix the rest of the ingredients in a small bowl until it's all nice and sticky.
3. Crumble the mixture over the top of the apples, making sure to cover evenly.
4. Bake for 35-30 minutes. Serve warm.
PS - I tried to take a photo of the apple crisp in action - i.e. on a plate with some ice cream, but every single one turned out looking like...well, I won't say what it looked like. Delicious, but not beautiful!