Are you already hooked on the Olympics? I know I am. I’m riveted to the Games, which have provided a much needed distraction from stress and winter. I have them on as much as possible. The athletes’ stories and the excited announcers never fail to make me smile and encourage me to keep working at my dreams. The Olympics are also a great time to make memories, even if I’m not at the games, where coincidentally its sixty degrees. Really?
I remember watching the 2000 Sydney games at a party we threw for Dad’s work friends. No one could take their eyes off the diving as we all suddenly became experts in the field. Don’t we all do this when watching the Games?
And then there were the 2002 Salt Lake City Games. Some of our local news anchors traveled there, so I feel like coverage aired non-stop. I welcomed it with open arms. Mom, Dad, and I spent way too much time trying to get one of those fancy berets. We never did, and I still wish we had. Dinner out at a Mexican restaurant meant being in a room full of people united by TV and cheering aloud.
Also during those Games, I spent a week home from school nursing a fever and cough. That shouldn’t be a good memory, but it kind of was. Mom and I stayed up late, curled up on the couch, cheering Sarah Hughes’ gold medal performance. I’ll never forget it.
This time, not even a week into the games, I’m already obsessed. Skiing, ice skating, speed staking, snowboarding, luge – I love it all. I can’t stop talking about my favorite athletes, the weather, and poor Bob Costas, who’s as much a part of the Olympics as the flame. I can’t wait to see what else happens and only wish the Olympics didn’t have to end.
I cheered a lot for this Apple Crisp too. There’s something so comforting about hot from the oven crisp, the soft apples perfectly complemented by the crispy topping and crunchy nuts. Plus, this is pretty healthy. It’s vegan and can easily be made gluten free by using gluten free oats and whatever flour you like – oat, almond, gluten free mix. Now this is a gold medal recipe!
1 cup old-fashioned rolled oats
¾ cup pecans
¾ cup all-purpose flour
¾ cup packed light brown sugar
1 tablespoon ground cinnamon
½ teaspoon kosher salt
6 tablespoons canola oil
6 large apples, peeled, cored, and sliced
1/2 cup packed light brown sugar
2 teaspoons ground cinnamon
1 tablespoon cornstarch
2 lemons, juiced
Preheat oven to 375 degrees F.
In a medium bowl, stir together oats, pecans, flour, sugar, cinnamon, and salt until well combined. Add oil and stir until clumps of various sizes form. Set aside.
In a large bowl, combine apples, sugar, cinnamon, cornstarch, and lemon juice. Stir until all of the apples are well coated.
Pour the apple mixture into an 8-inch square pan. Sprinkle the topping evenly over the apple mixture. Place pan on a large foil lined baking sheet to catch any juices that may bubble over during baking. Bake 30-35 minutes until the top is golden brown and the juices are bubbling.
Crisp is best served warm out of the oven, but may be stored in the refrigerator in an airtight container for up to 3 days. It may be eaten cold or reheated in the microwave for about 1 minute.