“We’ve officially reached that annoying time of year where it’s sweater weather in the morning but by midday you’ll die from heatstroke.” – Unknown
Some will say the approaching end of summer is sad, and indeed it is, although this past summer was a bit too hot and humid for my liking. The only people I know who were truly ecstatic about the sultry weather were those at my electric company.
When the sun starts to go down at a different angle and the days get a bit shorter, I know autumn can’t be far off, but this time of year is beautiful. There is a vibrant blue to the sky that is sharper and clearer. On a cloudless September evening, the stars appear in amazing clarity in the night sky. It makes one feel a bit more cozy knowing fall is right around the corner, bringing cooler and more comfortable days.
September was usually the time when we would head to the apple orchard when I was young. My mother often selected Cortland for applesauce, eating and some baking, but her preferred baking apple was Golden Delicious. They had more natural sweetness, allowing her to add less sugar. I took note of that tip, as my mother could make one heck of a pie. No matter what filling she chose, you knew it was going to be a winner. She had a good teacher, as her own mother made pies daily for the local diner. Believe me when I tell you that my grandmother could assemble a pie faster than anyone to earn extra income for the family during the Great Depression.
I resumed the tradition of going to an orchard to pick fresh apples every September with my children, and now I go with my grandchildren. Although I can make pies with the best of them, my recipe of choice is apple crisp. It is less labor-intensive and much easier to assemble. Add some vanilla ice cream to a warm apple crisp and it is nothing short of incredible.
I received a recipe from one of the volunteers with Harpswell Aging at Home’s Meals in a Pinch program that helped me come up with a gluten-free option for my granddaughter, who was diagnosed with celiac disease at age 3. Her diagnosis made me realize that many must follow a gluten-free diet, while others choose to embrace a vegan lifestyle. This recipe fits the bill for both, and it’s delicious.
Heidi Duncanson is fairly new to Harpswell and is part of the Meals in a Pinch team. Her mother did not like to cook, so Heidi took it upon herself to learn on her own. Learn she did. From this recipe, I can attest to the fact that she has honed her abilities in the kitchen. This recipe is delectable. It is also flexible, because it is easy to change up the ingredients.
Make this your go-to for dessert. Besides its lusciousness, it will make the house smell divine. Enjoy!
Apple crisp
Filling ingredients:
8 medium-large apples (half tart varieties, such as Granny Smith or Honeycrisp)
1 lemon, juiced (yields approximately 2 tablespoons)
2/3 cup coconut sugar (or brown sugar)
1 1/2 teaspoon ground cinnamon
3 tablespoons arrowroot starch (or cornstarch)
3/4 cup apple juice (or water)
3/4 teaspoon fresh grated ginger (or 1/2 teaspoon ground ginger)
1 pinch nutmeg (optional)
Topping ingredients:
1 cup gluten-free rolled oats (or steel-cut oats)
1/2 cup almond meal
1/2 cup unbleached all-purpose flour (or gluten-free flour blend)
1/2 cup coconut sugar (or organic brown sugar)
1/2 cup pecans, roughly chopped (or walnuts, almonds or pepitas)
1/4 teaspoon sea salt
1 teaspoon ground cinnamon
1/3 cup melted coconut oil or olive oil (or mix the two)
Directions:
Preheat oven to 350 degrees.
Peel and quarter apples. Remove cores, using a paring knife to slice lengthwise.
Add to a large mixing bowl and top with remaining filling ingredients. Toss to combine. Add to a 9-by-13-inch baking dish.
Rinse and wipe out your mixing bowl, then add all topping ingredients. Stir to combine, then use fingers to break down any clumps of sugar. Pour over the apples in an even layer.
Bake, uncovered, for 50 minutes to 1 hour, or until the filling is bubbly, the apples are fork-tender, and the topping is deep golden-brown.
Let rest for at least 30 minutes before serving. This is delicious with whipped cream or vanilla ice cream (or coconut whipped cream or vanilla bean coconut ice cream).
This dessert is best when fresh, although leftovers will keep for up to 3 days in the refrigerator, or up to a month in the freezer. Reheat in the microwave or in a 350-degree oven until warmed through.
Cooking at 43° North, a program of Harpswell Aging at Home, brings Harpswell residents together for cooking programs, in person and online. Watch the Anchor calendar for listings.
HAH always needs cooks for its Meals in a Pinch program, which provides nutritious meals to older adults in need of emergency assistance. For more information, contact Julie Moulton at 207-330-5416 or juliemoulton28@gmail.com.
