Apple Crisp

Posted on 06-01-2013 by

I prefer fruit desserts.  If you’ll notice when you go to a restaurant there is always a chocolate dessert, a lemon based dessert and at least one fruit dessert.  I rarely go for the chocolate dessert.  More often than not I go for the lemon dessert.  I don’t know why I love lemon so much but I do.  Lemon merengue pie?  Yum.  The tarter the better.  If you can get lemon and coconut together I will do all sorts of inappropriate things for seconds.  The lemon pudding cake at Willi’s Wine Bar in Santa Rosa is really the main reason I stop there.  You can get good wine just about anywhere up there, but lemon pudding cake?  Shut the front door.  For what it’s worth, Willi’s also has a gluten free menu.  Who does that?

I have an insatiable sweet tooth.  It’s been slightly better since this switch to veganism, but it has been a problem my whole life.  I know I must tame the beast by whatever means necessary.  I have chosen to bake dessert.

It’s been cold and miserable here.  Today it didn’t hit 50 degrees.  In the state of California.  I can’t tell you how many flavors of wrong this is, but neapolitan doesn’t begin to describe it.  My theory is our houses don’t shield us from the cold as well as mid west or east coast houses because we live in freaking sunny goddamn California.  The weather patterns have in fact changed and it’s colder than it ever was when I was I kid here.  You pay less for a house in these other areas because you pay so much for heating in the winter.  Us Californians shouldn’t have to run the heater every day all day and all night just to keep it 55 degrees inside.  Just sayin’.

But I digress.  When it’s cold like this, there is nothing better and a baked apple dessert.  You know I’m right.  I have been doing different versions of an apple crack crisp, the base recipe being out of the The Joy of Vegan Baking.

Great little book.  Any who I’ve made it with apples and cranberries.  Apples, cranberries and raisins.  Apples and raisins.  This time I made it with just apples.  Except I went a little stupid and didn’t get it exactly right.  The recipe calls for something like 8 cups of fruit.  I use 8 apples and let God sort it out.  I add twice as much of each spice, two 1 1/2 teaspoons of cinnamon, half a teaspoon of all spice.  Seriously.  Allspice.  And nutmeg in the crumble topping.  Last night I got a little stupid and forgot the 1/2 cup of whole wheat flour.  Sometimes it’s addition by subtraction.  It came out better than ever.  The top held together nicely and crunched like it should.  Next time I think I might try just 1/4 cup of flour to see if the midland is where I want to be, but YUM.



I am working very hard at being a good vegan so I served it with Trader Joe’s Soy vanilla ice cream whatever they call it.  It is just good.

Response to Apple Crisp

  1. admin Post author

    I know. You wanted the recipe, but I don’t want to get in trouble with the author, so buy her book. It’s worth it.

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