Back in my vegetarian days shacking up in a trailer with 7 other people in the Texas Hill Country, I made apple crisp in a completely different way. I had access to an oven then, and butter was still on my refrigerator shelf. The apple crisp was a welcome treat for my housemates after hours of hard labor taking care of the animals. But that homemade recipe is tucked safely away in the pages of some tattered journal of mine, stored in a drawer in the bedroom of my youth back in Ohio.
Since then, I’ve modified the recipe for my limited stovetop access and non-dairy loving self. I recommend any apples except Red delicious or Granny Smith. Red apples are kinda blah in my opinion, and Granny Smiths are too sour for my liking. If you want to make this dish extra special, use freshly picked apples from the orchard. (Ah, memories of autumn family apple picking in Ohio.)
Best thing about this recipe? It takes less than 10 minutes to prepare!
1 apple, ½ c oats, olive oil, organic sugar, olive oil, cinnamon, sea salt
Serves: 1 person
- Coat the bottom of a pan with olive oil. Add in the oats with a pinch of sea salt, sugar and cinnamon. Toast the oats on the stove top over low heat, stirring frequently to prevent burning.
- Once toasted, transfer the oats to a plate for future apple adornment.
- Dice the apple with the skin on—the skin is where all the nutrients are! Toss into the pan with about 1 Tbsp sugar and 2 Tbsp cinnamon, stirring frequently on low heat. You just want to get the apples slightly warm. Add a drop of water if the cinnamon is sticking too much to the pan.
- Transfer the apples to the plate and mix or top with the oats.
- Serve, eat, enjoy!