charity
You know there’s a good weekend in store when your day starts with apple crisp and coffee.
The husband says this is one of my best desserts yet, and is making me save some for his parents to try. So of course I stole a piece when he wasn’t looking. 😉
Coffee & crisp…how could it get any better?!
How about by starting the day off with supporting a good cause?
You already know I’m a big supporter of cancer research (just raised $1,310 for cancer during my 24 hour bike ride!) Here’s another way you can help & it won’t cost you anything:
Dannon Light n Fight has partnered with the National Breast Cancer Foundation, Inc. for the Give Hope with Every Cup campaign.
Dannon will donate 10 cents for every reader that clicks on this button:
& ‘likes’ their Facebook page. Plus you’ll get a $1 off coupon. (If you have Dannon yogurt you can also enter the code on the bottom of the lids to have them donate.)
Easy enough to do before breakfast. 😉
And with that, it’s off for the official start of college football season! Which team are you routing for?!
Recipe
With the start of September has come the appearance of pumpkin- pumpkin lattes, pumpkin beer. Though I’m an avid fan of pumpkin beer, I just can’t bring myself to start enjoying the fall flavors while the days are still hovering around 100 degrees.
For me, the pumpkin has to wait until the mornings bring a slight chill and wearing jeans won’t result in heat stroke.
Apples, however, I can handle. Apples don’t scream fall…they just whisper it. So apple crisp time it is- and this is an apple crisp you’re gonna want to make over & over.
First up, 4 tart Granny Smith apples, thinly sliced.
You can peel them if you want, or leave the skin on to keep it rustic & homemade feeling. (I peeled a little, but left some skin on.)
Toss the apple slices in a large bowl and sprinkle with lemon juice. Cover them in 1/4 cup whole wheat flour, 1/4 cup granulated sugar, and a tablespoon of brown sugar. Mix to coat the apples then set aside.
Time for the crust. Crush about a pack and a half of graham crackers in a food processor with a handful of walnuts.
Use enough graham crackers to make about 2 cups of crumbs.
Add in 2 T margarine or butter (I used vegan), 2 T almond milk, & 1 tsp of vanilla. Process until it comes together enough to stick together.
Pour graham cracker crumb mixture into baking dish & sprinkle with cinnamon. Press mixture into bottom of dish to form crust.
Fill the baking dish with apple, flour, & sugar mixture.
Topping time! Since the food processor’s already out & dirty, might as well keep using it. Mix 3 T of flour & 3 T sugar with a tablespoon of coconut oil, 1/2 T margarine, and a sprinkle of allspice, ginger, & cinnamon. Pulse to make a streusel-like topping.
Sprinkle streusel mixture on top of apples. Bake at 350 for 40 minutes.
When it’s time to serve, melt 1/2 cup of peanut butter (I used half chunky, half smooth) with a tablespoon of honey.
Drizzle over warm apple crisp.
(It didn’t “drizzle” as well as I’d hoped, but you get the idea.)
Now for the most important step: slice & enjoy. 🙂
The apple crisp is best served warm, but I’m not gonna lie- it’s pretty darn good cold too.
No offense to your mom, but this’ll kick her apple pie recipe to the curb. It tastes insanely good, it’s pretty darn healthy, and it’s vegan (if you use vegan margarine). Take that pumpkin. 😉
P.S. The hydration giveaway winner didn’t come forward so it’s time for a new one:
It’s Karyn!! Email me your address 😉
If you didn’t win, don’t fret. There’s another one coming up just around the corner 😉
What’s your favorite fall flavor?
