Though my poor sweet tooth protests, I really don’t eat much dessert these days. When I do, it’s almost exclusively raw. And pretty minimalist. Just give me a thin-sliced frozen banana and a few spoonfuls of almond butter, and I’m a happy lass.
We are currently at the peak of apple season, and if you’d have told me 5 years ago that apples were to become my favorite fruit, I’d have called you a crazy person. Yet . . . here I am with this unquenchable adoration. I blame the Pacific Northwest, and the exquisite apples that grow here!
My favorite variety, hands down, is the Honeycrisp. And this year’s crop, which I’ve been snatching up each weekend at the Farmer’s Market, well . . . hoo-boy! These are so juicy, so crispy, so explosively flavorful it makes me want to cry. Seriously, it’s a profound emotional experience to eat something so pleasing!
It would truly take a special treat to honor these autumn treasures. And apple crisp, warm and brown sugary and nostalgic of childhood, seemed just the ticket. Of course, it would need a twist to really do these apples justice. Enter Miss Rosemary!
Sayward’s Honey Rosemary Apple Crisp
3 medium Honeycrisp apples (can sub another tart/sweet variety, like Braeburn or Pink Lady)
1/4 cup evaporated cane juice
1 heaping teaspoon whole wheat pastry flour
1 teaspoon lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon dried and crushed rosemary leaves
pinch of nutmeg
1/2 cup rolled oats (not instant!)
1/4 cup whole wheat pastry flour
1/4 cup + 1 tablespoon brown sugar
3 heaping tablespoons coconut oil, plus more for the pan (can sub vegan butter)
1/2 teaspoon vanilla
Preheat oven to 350º. Using your fingers, grease a small baking dish with coconut oil to. *Please note this recipe is on the small side and bakes best in a bread loaf pan. If you’re feeding more than 4 or if you want leftovers, you should double it.
Slice the apples ~1/4 inch thick. In a mixing bowl, combine the apples with the next six ingredients (through nutmeg). Toss thoroughly and then transfer this mixture to the baking dish.
In another bowl add the final five ingredients and mix until it forms a small crumble. Spoon this on top of the apple mixture.
Bake at 350º for 30-40 minutes, until the top is a bit browned. Serve warm with vegan ice cream (I used hemp of course).