I found this recipe years ago, when I first started exploring vegan, gluten-free, and specialty baking.  I befriended a couple of vegans in college (I went to art school — it was only a matter of time, *wink*), and since my way of showing care is through baked goods, I started collecting information and ideas.

I’ve made this crisp countless times, with apples and also with various berries — and it’s delicious either way.  I particularly love it hot with apples, topped with ice cream (or dairy free ice cream — my favorite brand is So Delicious) or, if making it with berries — cold the next morning, topped with some Greek yogurt (or Stonyfield dairy-free yogurt).

To kick of the autumnal equinox this weekend, I made it with some honeycrisp apples and served it as dessert — after I made my favorite fall soup, which I’ll share with you later this week.

Hope you had a wonderful weekend and enjoyed some cooler temps.  Swaddle yourself in blankets, friend — and get ready for some warm and comforting recipes.  Happy fall!

Oatmeal Apple Crisp

Recipe adapted from PETA

You will need:

2 honeycrisp apples, sliced thin (I left the peels on, but you can peel them if you prefer)

2 T. sugar

Zest and juice of 1 lemon

1 and 1/2 c. old-fashioned oats (if you want to make this gluten-free as well, use gluten free oats, like Bob’s Red Mill)

1/2 c. light brown sugar

1/4 c. non-dairy spread (I like Earth Balance — you can also use unsalted butter, if you do dairy)

1/2 t. cinnamon

Pinch of salt

Pinch of baking soda

1. Preheat oven to 350 degrees.  Spray a 9×13″ baking dish with cooking spray.  Set aside.

2. In a large saucepan or wok, stir fry the apple slices and sugar, until apples are soft.

3. Add in lemon zest and juice, and cook until lemon juice evaporates.  Remove from heat and set aside.

4. In a medium saucepan, melt margarine (or butter) over medium-low heat.  Once melted, remove from heat and stir in brown sugar, oats, salt, cinnamon, and baking soda.

5. Pour half of the oat mixture in the bottom of prepared baking dish and spread evenly.

6. Pour the apple mixture on top of the oat mixture.

7. Top apples with remaining oat mixture.

8. Bake 35-40 minutes.

Crisp will keep, well wrapped in the refrigerator, for up to 2 days.