"Amrikan" Apple Crisp

I moved to America when I was 5 years old. I grew up in an Indian family where it took us 3 years to figure out that our new friends weren't "Amrikan," they were "American." I didn't have a typical American childhood, because I wasn't Amrikan American and I sure as hell wasn't "typical". (Think greasy hair and Harry Potter glasses. Not kidding.)

Apple pie never brought on fond memories of July 4th picnics. To us, July 4th was the day after July 3rd. And, apple crisp wasn't something my grandma made when we visited her on the weekends. For one thing, my grandma lives about 8,000 miles away and for another, she doesn't have an oven. And, she makes us payasam thankyouverymuch.

I'm still not sure whether I'm Indian or American. But, if being an American means apple pie crisp at least once a year, sign me up!



This apple crisp is divine. The apples are buttery and sweet. The topping is crisp and toasty. And together, it'll make you feel like a real American.



This recipe is the perfect dessert to make for non-vegans. They won't have a clue. They probably won't realize it has whole grains or that it is free of butter. You probably won't either.

"Amrikan" Apple Crisp
Adapted from What Would Cathy Eat?





For the apples:
5 apples, peeled and thinly sliced
5 tbsp turbinado sugar
2 tsp whole wheat flour
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
pinch all spice
2 tsp lemon juice











For the topping:
2/3 cup rolled oats
2/3 cup whole wheat flour
2/3 cup turbinado sugar
1/2 cup chopped walnuts
1/2 tsp baking powder
1 tsp ground cinnamon
pinch of salt
1/4 cup melted coconut oil
2 tbsp water








Preheat oven to 350. Combine your chopped apples with the sugar, flour, spices and lemon juice. Mix to coat evenly. Combine the dry ingredients of the topping in a separate bowl. Add in the coconut oil and water and combine until crumbly. Place the apples in a baking dish and top with the topping mixture. Bake for 40 mins or until the topping is golden brown and the apples are tender.



I think I'll teach my grandma how to make this so she can have it ready for me when I get off the 36 hour flight. Waddya say, grams?