We’re staying with my sister to accompany her and her husband for the birth of my first nephew… it’s a whole family gathering here – my sister’s mother-in law, my mom, my dad, my uncle are all here, just to name a few.
Sio, my nephew’s grandma is staying here too and she looooves apples. Good thing we’re in apple season and in every farmer’s market we go to there’s apples on sale.
To be honest, I know little about apples. I am only familiar with Granny Smiths and Golden Delicious, my favorites and Red Delicious, which I know I do not like very much. But the rest of the names, I have heard of – Macintosh, Gala, HoneyCrisp, Fuji, etc. – but I am not familiar with their distinctive tastes.
We found these Gala apples on sale for $1 a bag at The Boys Farmer’s Market. I found Gala’s to be not as tart as Granny Smiths but crisper than Golden Delicious. I can really say I can add Galas to my list of apples I like. And to please Sio and her apple cravings I decided to use these newly appreciated Galas to modify my Plum and Blueberry crisp recipe to apples.
5 Gala apples, peeled, cored and sliced 5 tbs cornstarch Zest and juice of 1 yellow lemon 1 cup of brown sugar Sprinkle of cinnamon ½ tsp of vanilla extract Canola Oil Spray
For the Crisp Topping
1 cup of spelt flour 1 ½ sticks of unsalted butter, cut into small cubes 1 cup of brown sugar Sprinkle of cinnamon 2/3 cup of sliced almonds ½ cup of quick cooking oats
- Pre-heat oven to 375F.
- In a large glass baking dish sprayed with canola oil, dump the cut apples and mix in the cornstarch, lemon zest, lemon juice, sugar, cinnamon and vanilla extract. Mix well to combine. Set aside.
- In a separate bowl mix together the flour, sugar, cinnamon, almonds, oats with the pieces of cold butter. Using your fingers, combine the butter with the rest of the ingredients until it becomes like the consistency of wet sand.
- Pour the topping over the apples evenly. Bake in oven for about 30 minutes… the apples will bubble and the topping will look cooked and somewhat golden.
I usually turn off the oven and leave it inside until we’re ready to eat… to me, it’s best served warm with a side glass of milk or vanilla ice cream.