There is a big cold front that is supposed to drop into my neck of the woods today. It appears that our beautiful fall is coming to a chilly end. As seasons go, fall is usually my favorite, followed closely by summer. While the colors of autumn have my heart, there is nothing I love quite as much as the warm sun shining on my face. I’m a bit of a wimp when it comes to cold temperatures. From today until April I’ll wear no less than 2-3 layers.
Last night, as I was feeling a bit reflective about another season coming to an end. We made the most of Sept, October and even these early days of November. It’s the main reason posting has been a bit sporadic, making the most of our days has become a must.
A few highlights…
Gorgeous days, playing with friends until the sun goes down
Adding a new cousin/nephew to our family
A trip to the pumpkin patch to catch up with cousins
For myself, an awesome trail race (21 miles!) that has me itching for more…
Being gifted with pounds of Winesap apples that have meant many weekend apple crisps…
That last one brings us to today’s recipe. Apple crisp might just be my favorite recipe of fall. I can’t think of many weekends we haven’t ended with a warm bowl of cinnamon-y apple crisp goodness. In this recipe I swapped the butter for some maple almond butter (I love Justin’s, but you can use plain almond butter too). It worked rather nicely, a new take on an old favorite.
Today, a few of my fellow Creative Mamas are doing a Thanksgiving recipe round up, and this is my contribution. Be sure to head on over to scope out what others are sharing, for some holiday inspiration!
- 1/2 cup all-purpose flour or whole wheat flour
- 1/3 cup regular rolled oats
- 1/2 cup packed brown sugar
- 2 teaspoon teaspoon ground cinnamon (separated)
- 6 tablespoons maple almond butter or unsalted butter (room temperature)
- 1 teaspoon vanilla extract
- 6 cups thinly sliced apples (I love Winesaps, Honeycrisp or a combination of both!)
- Preheat oven to 375 degrees.
- For crumb topping: In a medium bowl, stir together the flour, oats, the brown sugar, vanilla extract and the 1 teaspoon cinnamon.
- Cut in the almond butter/butter until mixture resembles wet sand. Don't be afraid to use your hands!
- For filling: Place sliced apples in 9x9 baking dish. Sprinkle with remaining teaspoon of cinnamon. Gently toss. Pour crumb topping over top and spread evenly.
- Bake, uncovered, in a 375 degrees oven for 35 to 40 minutes or until topping is golden and apples are tender.
- Cool for 15 to 20 minutes on a wire rack.
- Serve, when cooled with vanilla ice cream or whipped cream with a drizzle of caramel sauce.
Adapted from Midwest Living