Apple crisp is a classic treat and most of the ingredients are usually around your house, so it’s quick to throw together when your sweet tooth announces itself. For a twist on the classic, swap out pears for the apples and ground ginger for the cinnamon.
4 to 5 large, sweet apples, peeled, cored, and sliced into 1/2-inch pieces (about 5 cups)
1/3 cup plus 1/4 cup evaporated cane sugar, divided
1 teaspoon ground cinnamon
1 teaspoon lemon juice
1/2 cup plus 1 tablespoon unbleached all-purpose flour
1/2 cup oats (quick-cooking or old-fashioned)
4 tablespoons (1/4 cup) cold non-dairy margarine
Makes 6 crisps
DIRECTIONS
Preheat the oven to 350°F. Lightly grease 6 half-pint jars.
In a large bowl, combine the apple slices, 1/4 cup of the sugar, and the cinnamon and lemon juice. Toss to combine.
In a small bowl, combine the flour, remaining 1/3 cup sugar, and oats. Using a pastry cutter or the back of a fork, work in the margarine until it becomes a coarse meal.
Fill each jar with apple slices. Pack them well, as the apples will shrink during baking. Pack the top of each jar with the oat mixture. Bake for 25 to 30 minutes, until the topping is golden and the apples are tender when pierced with a knife.
Let the crisps cool on a cooling rack for 20 minutes before serving. If not serving immediately, cover and store in the fridge, and warm them up right before serving.