L’Shanah Tovah! If you didn’t know, I am jewish and today is Erev Rosh Hashanah or the Jewish New Years Eve. Tonight my family and I are having a big dinner at my great-grandmother’s house on the Upper West Side to celebrate. Traditionally, you are supposed to dip apples in honey for Rosh Hashanah to represent a “sweet new year”. No one in my family likes apples and honey, so I decided to make this Apple Crisp for dessert as a way of incorporating something traditional into our meal.
7 medium apples, peeled, cored and chopped
(I would recommend 4 tart/green and 3 sweet/red – about 6 cups worth)
A dash of lemon juice
1/3 cup sugar
1 Tbsp cornstarch
heaping 1/2 tsp cinnamon
A pinch of salt
heaping 2/3 cup packed light brown sugar
3/4 cup gluten free flour blend
1 1/4 cup gluten free old fashioned oats
If you have almond meal on hand and don’t have a nut allergy, subtract the 1/4 cup of GF flour blend and old fashioned oats and add 1/2 cup of Almond Meal.
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/3 cup non-dairy butter melted (Earth Balance, Smart Balance etc.) Non-vegans can use butter
- Preheat oven to 375 degrees and lightly grease a 9×9 baking dish.
- Add apples to a large bowl add mix in the lemon juice. Toss to coat with granulated sugar, cornstarch, cinnamon, and salt.
- Transfer to the baking dish and set aside.
- Rinse and dry bowl and add brown sugar, flour, meal, oats, cinnamon and salt and stir. Add melted butter and mix until combined.
- Sprinkle topping over the apples and bake until apples are soft and topping is golden brown (between 45 minutes to 1 hour).
- Let it sit 10-15 minutes before serving. Is great with vanilla ice cream and/or carmel sauce.