Cinnamon Apple Crisp

We’ve had a glorious fall here in Colorado. Maybe that’s why I’m so behind in posting this warm, fragrant bit of appleiciousness. Or, more likely, maybe that’s what I want to believe, when I know that the reality is that despite making ongoing, earnest efforts to be as consciously present as possible always, I’ve fallen into a manic mindset of tackling to-do’s near to the point of feeling like I need a paper bag to breathe in. This is a terrible mental aspect, it goes without saying. One of the worst parts is, it robs a person of the satisfaction of ticking off an item on the list, swapping that feeling—and such a good feeling—for the cortisol-firing action of upping the ante, turning to the next tasks, and adding more. I’m trying to reshape my approach, building in two minutes of breathwork, turning to mantras, cutting off fat from the list where trimming can happen. But you know what also helps? Apples.

There are roughly 7500 different varieties of apples grown in the world, as far as I know, and from what I’ve read and heard about the way apple trees work, that number has to keep expanding. The thought of all those apples—shiny, plump, beckoning in all different shades and varying levels of sweetness and tartness, makes me happy. It’s much more pleasant to contemplate than to ponder the burgeoning human population on our magical, pained planet, isn’t it?

Thinking the word ‘apples’ seems hand in hand with thinking the phrase ‘turn a frown upside down’. There are some words that just do that. Like balloons. Or hippos. Not to say, though, that apples are warm, fuzzy, and fluffy. Another conversation, but if there were a competition for most diversely symbolic plant, apples and apple trees would be tough competition. Maybe they’d even have it in the bag (or the barrel).

Weeks ago, on a chilly gray afternoon, weariness from a day of too much self-pressure to complete too much work, and “stuff” was taking hold when we had a surprise visitor. An old friend we hadn’t seen in ages—years, even—stopped by with a large cooler filled with the most delightfully unassuming apples, knobby and little but perfect. Felix and I couldn’t resist chomping on a few almost straight away—then, baking!

This light, versatile, and easy crisp is a a variation on an apple-berry crisp I made for Organic India. It incorporates Organic India Psyllium Pre & Probiotic Fiber, but you don’t have to include it—if you get your hands on some, though, it’s a super product. Change it up how you like—switch flours for the topping, or leave it out. Sweeten with maple syrup, coconut sugar, brown sugar, or not at all. Swap the nuts, omit the coconut. Really, anything goes. Just be sure to enjoy—the crisp, and the time, creating, sharing, being. I’m being a wee bit hypocritical given all I said earlier, but I’m telling myself, too. It’s all that really matters. 🍁

Vegan cinnamon apple crisp

 Serves 8-10
 

For the filling:

8 or so large apples, peeled and chopped
1 Tablespoon fresh lemon juice
1/3 Cup monkfruit or coconut sugar
2 Teaspoons ground cinnamon
1/2 Teaspoon nutmeg
2 Tablespoons flour (white whole wheat, all purpose, or gluten-free)

For the topping:

½ Cup blanched almond flour
1/3 Cup flour of choice (whole wheat, gluten-free)

3/4 Cup rolled oats 

¼ Cup shredded unsweetened coconut
1/3 Cup walnuts

2 Tablespoons ORGANIC INDIA Cinnamon Spice Psyllium Pre & Probiotic Flour
¼ Cup granulated monkfruit sweetener or coconut sugar (more to taste if desired)
¼ Cup liquid coconut or olive oil

Preheat oven to 375 degrees F. Coat an 9-inch baking pan or similar with nonstick cooking spray. Set aside.

Prepare the filling: Place apples, sugar, spices, and lemon juice in a bowl. Sprinkle flour over the top and toss to combine. Allow to sit for 10-15 minutes.

Prepare the topping: Place all topping ingredients but the oil in the bowl of a food processor. Pulse, gradually adding in the oil, until well-combined and evenly moistened to form a crumbly mixture.

Place the fruit in the prepared pan and sprinkle evenly with the topping. Bake 45 minutes until the filling is bubbling. Let cool slightly (about five minutes) before serving.