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Souper Delicious Apple Crisp

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Souper Delicious Apple Crisp

Hello Souper people!

If you didn’t already know (how could you not?), apples are here! They are in season, crunchy, delicious, and now available on our site! Each sack of Spring Valley Farm apples comes with six apples, ready for your snacking and fall baking needs.

To make matters even more delicious, we wanted to share a Souper special recipe from our own Director of eCommerce and former Pastry Chef Ellen. Check out her delicious Soupergirl taste-tested, vegan recipe below.

Filling:

  • 6 apples, peeled, cored, and chopped
  • sugar, to taste
  • cinnamon, to taste
  • nutmeg, to taste
  • salt, to taste
  • 2 tbsp flour (For dusting a 9 inch pie dish. This helps keep your crisp from getting soggy with juice.)

Toss all of the ingredients minus the flour in a large bowl until it tastes good to you! Once the desired taste is achieved, add flour to thicken. Leave on the counter to marinate

Topping:

If you have an electric mixer, use it with the paddle attachment. If you don’t, you can use a wooden spoon, rubber spatula, or even your hand.

  • 1.75 c brown sugar
  • 1 c flour
  • 1.5 sticks vegan butter, cold (I like Miyokos.)
  • 1.5 cups oats
  • 1 tsp salt
  • cinnamon, to taste
  • nutmeg, to taste
  • chopped pecans or walnuts (if desired)

1. Combine the sugar and butter until it is a sandy paste. Make sure it is fully incorporated.

2. Fold in the rest of the dry ingredients. As it combines, you’ll get some clumps mixed in with the sandy texture. Don’t over combine. If you over mix it, you will have one giant lump of dough (like cookie dough). However, if this happens you can fix it by wrapping that giant clump in plastic and placing in the fridge until it is firm again. Then grate it with a box grater.

Assembly:

1. Preheat oven to 375.

2. Grease your baking dish. (pie, casserole, or even individual ramekins)

3. Add your filling. If a lot of juice has come out of the apples, try to leave it behind in the bowl (you don’t want it to be too soggy). Spread to an even layer.

4. Sprinkle the topping generously over top (think of it like frosting, you can never have too much GOOD frosting).5. Bake altogether at 375 until bubbly and golden brown (probably close to 45 min-hour). Don’t be afraid if the juice is spilling onto the pan. That’s a good thing! You want some caramelization.

6. Serve warm with salted caramel ice cream!

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Sara Polon (Soupergirl), Co-Founder and CEO, has the attention span of a gnat. Therefore, her post-college career path took many meandering twists and turns including working at an Internet start up, leading tours through the Middle East, and several years as a stand-up comic in New York.

In 2008, after reading Michael Pollan's book, The Omnivore's Dilemma, she founded Soupergirl along with her mom, Marilyn Polon. Sara is passionate about upending the industrialization of our food system. She believes deeply that consumers can make food choices that better themselves as well as the world. She drinks an average of five cups of coffee a day - usually black. In her spare time she enjoys biking, hiking, hanging out with her nieces, and drinking even more coffee.

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