Posted by: vegevores | August 11, 2010

Tribute to the Apple

by Liz


The apple is a magnificent food.  Not only is it a great portable snack, but there are a lot of varieties of apples and they are all chuck full of fiber!  One thing about me: I love the fiber.

I am hopelessly addicted to Fall and even though I enjoy Summer and will certainly be crying about Winter deep into the 5th month of it, I am so antsy for Fall.  For me, this is what the autumnal time of year means:

  • Visiting cider mills, and thus, sampling apple foods
  • Pumpkins and Halloween
  • Watching the leaves turn colors on the trees
  • The satisfying crunch of the fallen leaves when stepped on
  • The crisp chill in the air that says, “Go ahead, put on that comfy sweatshirt”
  • Delicious warm tea, cider, and coffee beverages (look for a personal favorite warm adult beverage recipe in a few weeks)
  • Baking

Another great thing about the apple is the versatility: you can make a pie, a tart, a cobbler, dumplings, applesauce, a variety of salads, core them and bake them, squeeze the juice out for drinking, chop em’ into slices and slap on a little peanut butter, put a stick in them and dip them in caramel, bob for them, eat ’em plain jane, or make my personal favorite, the apple crisp.

A particular memory comes to mind.  My senior year of college, I became obsessed with baking apple crisp.  I would look up a new recipe every few days and give it a try, or I’d buy a boxed mix at a store and see how it would pan out (pun completely intended).  Due to my unfortunate ability to document these experiments, I am unable to report on which recipe won over my taste buds, but I don’t recall any of them turning out too horribly.  A lot of recipes will also call for a specific kind of apple, but I’ve never had trouble with just using whatever local type I came across.  I will say this: some variations of this recipe do not call for oats, which I think is a big, big mistake.  Here’s one of the recipes that I invariably tried at some point:

Old Fashioned Apple Crisp


  • 2 large baking apples, peeled, cored, and sliced – 4 cups (note: I usually like to keep the peel on for those fabulous fiber benefits, and I definitely never used big enough apples that just 2 was ever enough)
  • 1/3 cup old-fashioned rolled oats
  • 1/3 cup firmly packed brown sugar
  • 1/3 cup all-purpose flour
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ cup margarine (I prefer butter)
  • 1 cup light whipped topping (optional)


  1. Preheat oven to 375 degrees.  Spray and 8×8” round pan with nonstick cooking spray (I use a square pan.  It doesn’t matter)
  2. Place the apples in the bottom of the prepared pan; they should almost fill the pan (Here’s where you can really tell how many apples you’ll need)
  3. In a medium bowl, stir together the oats, brown sugar, flour, cinnamon, and nutmeg.  Cut the margarine with a pastry blender or 2 knives until the mixture resembles coarse crumbs.  Spoon this mixture on top of all the apples.  Bake until the top is crispy and lightly browned, 30-35 minutes.  If desired, top each serving with 2 tbsp of whipped topping.

I want to make sure that I properly cite things where appropriate, but the active link for this recipe no longer works.  I see that I printed it off in 2006.  Hope Warshaw has a website devoted to healthier eating and diabetes meal planning, which is the home link from my recipe.  I haven’t checked out her site, but she might have a few other good ideas.

I guarantee that I have made this version of apple crisp myself, I probably enjoyed it (hello, butter!), and if nothing else, it will make your house smell like a dream.

Variations of the recipe that are floating around my recipe box include a few changes, mainly different ratios of ingredients, the aforementioned abomination of omitting oats, and sometimes a dash of vanilla or ginger.

Here’s to you, apple!  Thanks for being a pretty cool fruit.



  1. […] a previous post when I was giving props to the apple, I mentioned a warm appley adult beverage.  Well, dear […]

  2. […] posted a couple of months ago about the wonder of the apple.  Now that local apples are insanely cheap (a half peck for around 2.5 bucks!), here are some more […]

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