For you, Nana.
For your unwavering enthusiasm and support for all that I do.
For your joy and excitement for the little things in life.
For stocking your freezer full of double chocolate chip cookies before my visit, because you know that’s my favourite kind.
For such thoughtful consideration when you saved your mother’s old costume jewelry, and spread it out for your granddaughters to pick and choose the colourful treasures.
For being available at the push of a button when I’ve had a stressful day and just need to hear some stories.
For always being aware of the events in the lives of our entire extended family. I may not see them often, but I can always count on you to hear news about my cousins, aunts, and uncles.
For your perfectionism, which I share, and can only trace back to you. Although sometimes a curse, I believe it is most often a blessing. This is what gives me skill to edit and write, carefully measure ingredients, and strive for my dreams.
For your patience and calm explanation of how to make the perfect pie crust, which, seeing as a you are a perfectionist like me, you probably don’t think is perfect. But to me, it is exquisite.
For being available at the push of a button when I tried to make that pie crust myself. It wasn’t so much the help that I needed, but more someone to hold my hand over the phone to give me confidence.
Yes, that pie almost started an oven fire. So I think I’ll stick to crisps from now on. I haven’t given up, but the crust is being placed on the backburner for a while. So to speak.
This apple crisp is for you, Nana.
- 6 apples (2 lb, 10 oz)*
- 1 cup large flake rolled oats
- 1 cup oat flour*
- 3 teaspoons cinnamon
- 1 small ginger root (to yield 2 TB), optional
- ¼ cup maple syrup
- 2 TB vegan margarine*
- Wash and peel the apples.
- Preheat the oven to 375 F. Core and slice the apples into slices about ¼ inch thick. Place in a large mixing bowl and sprinkle 1 tsp of cinnamon over the apples. Toss with a spoon to coat.
- Dump the apples into a large, deep casserole dish. Any dish at least 10 inches will do.
- In the same mixing bowl used for the apples, add the oats, oat flour, and 2 tsp cinnamon.
- Peel about half the ginger root and grate on a cheese grater to yield 2 TB grated ginger root (save leftover ginger root for another use.) Place in mixing bowl.
- Add the maple syrup and margarine to the mixing bowl. Combine everything with your hands until the texture is crumbly. Place the crisp topping evenly over the apples in the casserole dish.
- Bake for 40 minutes, or until the apples are soft when tested with a fork. 40 minutes yields slightly crunchy apples, so if you want really soft apples, cover the dish after 40 minutes and continue to bake for another 10 minutes.