September 21, 2009

Apple Ginger Oat Crisp



My favorite desserts are rustic, not-too-sweet, can be thrown together in minutes, and feature in-season fruit -- and of course are even better served warm with a generous scoop of vanilla ice cream. A fruit crisp is a perfect example.

I usually prefer to use butter in baking, because it can be beneficial in the digestion of flour. However, a vegan variation of this crisp can be easily achieved: just substitute coconut oil for the butter (not the extra-virgin variety, though - it imparts a coconut flavor that wouldn't go with the apples). For the topping, the coconut oil can be measured, chilled until it turns solid, then cut into bits and incorporated into the oat mixture.


Apple Ginger Oat Crisp

For topping:
1 cup rolled oats
2 Tbsp whole wheat flour
1/4 tsp fine-grained sea salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
3 Tbsp maple syrup (I like Grade B)
3 Tbsp cold, unsalted butter (or coconut oil), diced

For apples:
2 Tbsp unsalted butter
3 large Granny Smith apples, peeled, cored, and thinly sliced
1/2 tsp ground cinnamon
2 Tbsp maple syrup
3 Tbsp chopped crystallized ginger
Buttered or oiled 8x8 inch baking dish or pie pan
  • Preheat oven to 350 degrees F.
  • Combine oats, flour, salt, cinnamon, ginger, and maple syrup in a bowl. Using a knife or pastry cutter, cut in the cold butter until a pebbly texture is achieved. Refrigerate mixture while sauteing apples.
  • Melt butter in a large saute pan over medium heat. Add apples and saute for 5-8 minutes, until tender (but not falling apart) and starting to lightly brown. Remove from heat and stir in cinnamon, maple syrup, and chopped ginger.
  • Transfer apple mixture to a baking dish and spread oat mixture evenly over the top.
  • Bake for 25 to 30 minutes, until topping is crisp and lightly browned. Allow to cool for 10 to 15 minutes before serving.

4 comments:

  1. I love oats in an apple crisp. Sounds delicious! Great tip about the chilling the coconut oil too.

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  3. I adore crisps - do the oats but never the ginger - so this will be fun! Lovely autumn fare!

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