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Mom’s Apple Crisp

Serves 6

This is a simple but sublime dessert. Best served in the fall season when apples are fresh and in season. If you like, double the amount of topping for extra crunch.

4 Cups sliced tart apples (like Granny Smith)
1 TBS. Lemon juice
2/3 Cup Spelt flour
2 Cups rolled oats
1 Cup Sucanat
1 tsp. Salt
2 tsp. Ground cinnamon
2/3 Cup melted non-hydrogenated vegan margarine or coconut oil

  1. Preheat oven to 375°F. Place the cut apples into a shallow, 8 by 8 inch baking dish. Add the lemon juice and stir the apples to coat.
  2. In a medium sized mixing bowl, combine the spelt flour, oats, Sucanat, salt and cinnamon and whisk well. Add the melted margarine or coconut oil, first stirring with a spoon and then mixing with your hands until oil is well mixed in and mixture is crumbly. Sprinkle the crumb mixture onto the apples and pat down firmly.
  3. Bake for 30 minutes, until the apples are tender. Be sure to keep an eye on the topping so it doesn’t burn.
  4. Allow the apple crisp to cool a bit and serve with vegan vanilla ice cream!