Supposedly it’s fall. The weather here in Burlington begs to differ. It’s been all blue skies and 80s here. Am I complaining? No way. Fall and winter will be here soon enough and I’ll be covered nose to toes just to take Loki out for a pee. I can’t even wait for how that lake effect wind chill will feel during my morning runs. That was sarcasm guys.
I suppose I owe you guys a little more details about our move and our new home. Details other than a fake “we love it! Everything was perfect!” Because it wasn’t and I like to keep things real around here.
Overall the actual move was smooth
sailing driving, but when we arrived at our new home in Burlington, I about turn my car around and drove to the nearest hotel. Short story, the place was a mess. Clearly, the previous tenants weren’t concerned with leaving it in a cleanly state (I’ve been informed by other renters in Burlington that this is the norm). Also, it had been sitting empty for 2 months and smelled of stale cigarettes (it was supposed to be a smoke free house…). So I did what any rational person would do after driving over 2000 miles and all they wanted was to sleep in their own bed – I cried.
4 separate times.
Like big, messy, sobs.
And then we cleaned. And cleaned. And cleaned some more. And then when it was finally to my standards of cleanliness, I decided I deserved a hot shower. Only there was no hot water. Because the house had sat empty, the gas had been turned off. And the soonest the gas company could come turn our gas on was A WEEK OUT.
So we lived with cold showers and a raw foods diet (we have a gas stove) for a week. I TOLD YOU THIS WOULD BECOME A RAW FOODS BLOG! Kidding, we used the crockpot a lot. And we might have ordered pizza, twice.
So, you’re probably thinking that I hate our new place. I don’t. Truly. It’s really grown on me and become more home-like than any of our places in Colorado ever did. And that first hot shower, after a week of camp-style living, was BOMB.
Anyways, it may not feel like fall but our house feels like a home, and I’m glad to have our gas turned on so I don’t bore you with raw protein ball recipe after recipe.
So let’s talk apple crisp. My idea of a perfect apple crisp has both apple chunks and shreds for both great texture and juiciness, and loads of cinnamon-molasses crumb topping so that every bite has both apples and crumb topping. It also has the apples swirled in vegan caramel sauce before baking.
It’s okay to drool a little bit.
…it’s also okay to use your finger to scrape clean the pan of caramel.
I prefer it warm from the oven, but it is also delicious the next morning, cold on top of yogurt.
It’s probably heavenly with ice cream on top or maybe even a scoop of coconut whipped cream. I opted to pour a little more caramel on top of mine. Whatever your heart desires.
Now for the most important question of the day – how do you pronounce caramel? KARR-uh-mel or KARR-uh-muhl or KAR-muhl? I’m a KARR-uh-mel gal.
Vegan Caramel Apple Crisp
4-5 small apples, half chopped and half shredded
vegan caramel sauce
3/4 cup brown sugar
1 cup unsweetened almond milk
1 tbsp maple syrup
1/8 tsp cream of tartar
cinnamon molasses crumb topping
1/4 cup coconut oil, melted
1/4 cup brown sugar
1 cup oats
1 cup whole wheat flour
1 teaspoon cinnamon
1 tablespoon molasses
Make your caramel sauce first, because it will need to chill in the refrigerator to thicken up before using. In a small sauce pan, heat all the caramel sauce ingredients together and whisk until combined. Bring to a gentle boil, and let cook, untouched for 30 minutes. Once done cooking, give a good scrape with a rubber spatula, pour into a jar and seal with lid. Let cool in the refrigerator for at least 3 hours, or until thickened.
Preheat oven to 350°
Chop half your apples into bite size pieces. I prefer to leave my skins on, but its up to you. Coarsely shred the other half of the apples. You can use a cheese grater or a food processor with a shredding disc. In a small bowl, swirl your apples with the caramel sauce. I used about 1/4 cup of my caramel sauce, the rest will keep in the refrigerator for 1 one week (I recommend you top everything with this golden goodness during that time). Once apples are thoroughly coated, divide the apple mixture into 4 ramekins or 1 larger baking dish (I think a 5×9 would work nicely).
For the crumb topping – in a medium sized baking dish, melt the coconut oil (I just zapped mine in the microwave for 30 seconds). Add remaining ingredients (brown sugar, oats, flour, cinnamon and molasses) and stir until you have small crumbs and a few larger chunks. I love big oat crumbs on my apple crisp so I try not to break up the big boys. Scoop 1/4 of topping onto each apple filled ramekin (or your larger baking dish). Bake covered with aluminum for 15 minutes, and then uncovered for another 20 or until golden brown on top and apple filling is bubbling.
You should probably let the crisp cool for a bit because those apples are boiling hot, but I understand if you want to dive in right away. I certainly did. And I have the burn tongue and no regrets to prove it.
Also, I was serious about using this crisp as a yogurt topping. Don’t worry, it’s mom-approved…and my mom is a personal trainer so that counts double.