I can always count on my dear friend Rachelle for amazingly delicious, yet simple recipes! It's fall, and our fridge is stocked with two and a half bags of organic apples from our buying club. Perfect timing, as Rachelle just posted this awesome Apple Crisp recipe!
Green Organic Girl and I have been fighting colds for the past week, and we finally started feeling a bit better today. I was eager to get back in the kitchen for some cooking therapy. I put together an organic version of Rachelle's Apple Crisp, with a few tweaks. As I seem to have developed a casein allergy, I made ours dairy-free, substituting margarine for butter. I also added two very ripe organic peaches. My pantry also has an abundance of pumpkin pie spice that needed to be used up, so that was used in place of cinnamon. Yum yum!! It's 80 degrees this October evening in South Florida, but the house smells like autumn has arrived :) Here is my version of our dairy-free organic apple and peach crisp:
For the base:
8 small organic Granny Smith apples, peeled and diced
2 ripe organic peaches, peeled and diced
6 tbsp white granulated sugar
2.5 tsp pumpkin pie spice
For the topping:
1 cup light brown sugar
1/3 cup organic all-purpose flour
1/3 cup rolled oats
1 tsp pumpkin pie spice
1/4 cup margarine
Preheat oven to 350 degrees F.
In a large mixing bowl, prepare the base filling by combining the white sugar and 2.5 tsp of pumpkin pie spice. Toss to coat with the apples and peaches. Grease a shallow baking dish with margarine. Pour in fruit mixture, and distribute evenly. Set aside.
In another mixing bowl, combine the light brown sugar, flour, rolled oats, and remaining pumpkin pie spice. Using a fork or pastry cutter, combine with margarine, forming lumpy crumbs. Spread crumb mixture on top of the fruit.
Bake uncovered for about an hour, until the apples are tender, and the syrup is bubbling.