I have noticed that my 12-year-old son has been eating a lot more food lately. He seems to constantly be hungry and often comes home from school and tucks in to a pile of food and then is ready to eat again at dinner. AND he told me that I’m not packing enough food for his lunch – it must be a growth spurt! My husband reassures me that this is part and parcel of raising a pre-teen boy and he reminisced about how he and his older brother would come home from school as teenagers and devour foot-long hotdogs, sandwiches and frozen pizzas and then whip up a dessert of apples, brown sugar, oatmeal and mounds of butter in the microwave to top things off. And that was all before dinner!
I want to make sure that my children are eating as much healthy food as possible when they are at home (hotdogs- yuck!) so I try to keep fruits, veggies and nuts on hand for snacking. I also talk to them about food and the best choices for getting filling and nutritious protein, carbohydrates, vitamins and minerals.
But that chat with my hubby got me thinking about a hearty dessert. So I set about veganizing his apple crisp recipe to retain the flavor, decrease the sugar and eliminate the butter (and skip the microwave). This apple crisp is filling, warm, gooey and comforting. I recommend eating it soon after it comes out of the oven and is still warm – perhaps with a scoop of vanilla coconut or almond milk ice cream. Just be quick – a growing boy might devour it before you even get a taste!
Vegan Apple Crisp (adapted from Vegan Lunch Box, Jennifer McCann)
1/2 cup golden brown sugar
2/3 cup spelt flour (plus 2 tbsp. for tossing with apples)
3/4 cup rolled oats
1/2 cup chopped pecans
1/4 tsp fine sea salt
1 tsp cinnamon
1/2 tsp nutmeg
6 tbsp. melted coconut oil (plus a bit more for greasing the pan)
8-10 apples, peeled and sliced thin
1 tbsp. freshly squeezed lemon juice
2 tbsp. maple sugar
Preheat oven to 375. Grease a 9 x 9 square cake pan with coconut oil.
To make the topping – mix brown sugar, flour, oats, nuts, salt, cinnamon and nutmeg together in a medium bowl. Add the coconut oil and mix well until combined. Set aside.
Toss the sliced apples together with the lemon juice, maple sugar and 2 tbsp. of oat flour. Put the apples on the bottom of the cake pan.
Top evenly with the topping.
Bake for 45 minutes to 1 hour until the apples are cooked and softened and the topping is golden brown.