This dessert is sweet, crunchy and spiced just right.
Make Ahead: The crisp is best served on the same day it is made.
- For the filling
- 1 tablespoon arrowroot powder or cornstarch
- 1/2 cup apple juice or water
- 4 pounds firm apples, such as Roma, peeled, cored and cut into thin slices
- 1/2 cup raisins or fresh raspberries (optional)
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- For the topping
- 1 cup quick-cooking oats (not instant)
- 1 cup flour
- 1 cup light brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup canola oil
- 3 tablespoons soy milk
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees. Have a 9-by-13-inch glass baking dish at hand.
For the filling: Combine the arrowroot or cornstarch and the apple juice or water in a small bowl, stirring to dissolve.
Place the apples and the raisins or raspberries, if using, in the baking dish. Add the sugars, cinnamon, nutmeg, allspice and cloves; toss to incorporate, or use your hands to combine. Pour the arrowroot or cornstarch mixture evenly over the fruit.
For the topping: Whisk together the oats, flour, brown sugar, baking powder, cinnamon and salt in a medium bowl. Add the oil, soy milk and vanilla extract; mix well to form the topping. Distribute it evenly over the fruit in the baking dish. Bake for 45 minutes, until browned on top.
Let cool at least 15 minutes before serving. The crisp yields a fair amount of liquid when it is baked; you might wish to drain off some of it before serving.
Adapted from a recipe by cookbook author Isa Chandra Moskowitz.
Tested by Nicole Schofer.
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