We recently spent a weekend in West Seattle where we stayed at my sweetie’s cousins home, which I must say is quite a charming neighborhood! We had such a great time walking to the local digs. Of course, I had to check out the grocery stores, one of my favorite things to do! I just can’t resist a good natural grocer! Alki Beach was a short drive away where we spent time enjoying the sights and sunsets. It was such a wonderfully relaxing mini vacation that was much needed.
The house was such a cute place, with one of the coolest kitchens! While small, it was a great lay out and seemed very functional; a plus for me since I spend a lot of time in kitchens! One afternoon as I wandered around the outside perimeter of the house checking out the plants and landscape, I noticed apples on the ground around a tiny tree. It seemed too small to be producing fruit, yet sure enough when I looked up I saw a plethora of red orbs waiting to be picked. I was so excited and I picked several pounds of apples in no time! This is one of my happiest moments: picking food from it’s origins then creating something delicious. This truly makes my heart big. I love the feeling of this in a way I just cannot describe. So, I’ll say that I was skipping and smiling pretty big at the bag of apples I had. My creative juices started going as I began imagining delicious crisp toppings. I wanted to make it grain free and dairy free so I went a new direction with a topping after a bit of recipe research.
Here’s what I came up with:
I sliced all the apples (about 4 cups) and gave them a lemon water bath to keep them from browning. After draining them, I tossed them in a large bowl with a few sprinkles of cinnamon and nutmeg along with a couple tablespoons of coconut sugar then mixed it so all the apple slices were coated. I spread the slices evenly into a greased 9″x 13″ baking pan. I made the following topping:
1/2 cup cashew pieces
1/4 cup almond pieces
1/8 cup walnut pieces
1/4 cup almond meal
1/8 cup brown sugar
1/4 cup coconut sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp sea salt
I mixed the dry ingredients together until well blended then cut in about 5 Tblsp of Earth Balance Soy Free spread until it was well incorporated. I sprinkled the topping evenly over the apples slices then baked it in a 350 degree oven for about 40 minutes.
The nuts added a great texture and it had a lovely flavor that wasn’t too sweet. The spice combination along with those sweet apples gave this crisp an overall fantastic taste.
Next time I’ll whip up a little coconut cream with a dash of vanilla for an extra delicious addition!