Apple crisp

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As a small girl, I spent many weekends overnight at my Great Oma's house (Oma is Grandma in Deutsch, for those of you who weren't aware). On mornings when she was feeling particularly generous, she'd prepare me a warm bowl of apple crisp, covered with cold milk, for breakfast. I'd sit at the dining room table and watch as she flipped through her recipe book, shoveling milky spoonfuls into my mouth. I didn't know it at the time, but she was slowly planting a love for baking into my heart. A love that grew so big, I honestly cannot imagine my life without it.

This morning, I sat down with a bowl of apple crisp prepared just the way my Great Oma used to make it. Only this time, I was the one flipping through her recipe book. I closed my eyes and imagined being that small, blonde haired girl again; I imagined the smell of Great Oma's kitchen, the knobby table legs and the way the morning sunlight used to reflect off of the wind chime on her patio. I opened my eyes, shoveled a spoonful into my mouth and, for a moment, I felt like that blonde haired girl again.

Apple crisp

The thing I like about this apple crisp is that it's extra heavy on the crisp. If you'd prefer it be apple heavy, halve the crisp portion. If you don't plan on eating this shortly after you make it, you'd be better off making it in ramekins then baking as needed; for some reason, the gluten-free version doesn't crisp up as well when reheated. I suggest using a variety of apples; I used two honey crisp, one gala and one granny smith. Peel the apples if you want, but I like the texture of the apples with their skins.

APPLE CRISP

4 apples, chopped
1/2 cup brown sugar
1/2 cup buckwheat flour
1/4 cup oat groat flour
1/4 cup almond meal

1 teaspoon pure vanilla extract1 tsp ground cinnamon
1/2 teaspoon ground nutmeg

1/2 teaspoon fine sea salt
1/2 cup vegan butter
1/4 cup rolled oats

Preheat oven to 375˚F. Lightly oil a 8-9" metal baking pan; set aside. In a large bowl, whisk together the sugar, flours, almond meal, vanilla extract, cinnamon, nutmeg and salt. Cut in the butter until the mixture resembles coarse meal. Press half of the crumble mixture into the prepared pan, then layer with apples. Mix the oats into the remaining crumble then spread over apples. Bake at 375˚F for 30-35 minutes. Serve warm.

Yield: 6-8 servings