It’s the end of apple season and with a vegan in the house, using butter in a dessert is out the window. I took the apple crisp recipe from my hand written cookbook and modified it after reading a couple of vegan recipes. The first test batch didn’t meet standards so I tweaked it and came up with this keeper.
Vegan Apple Crisp
Preheat the oven to 350 degrees. Shelf positioned so the baking dish is in the middle of the oven.
- 8 good sized apples
- 2 tbs wheat flour
- 2 tbs lemon juice
- 1/4 cup apple cider or juice
- 3 tbs arrowroot (mix together with lemon juice and apple cider)
- dash salt
- 1-1/2 tsp cinnamon
- 1/2 tsp ground ginger (fresh if you have it)
- a few grates of nutmeg
Grease the baking dish. Reserve the arrowroot mixture and mix everything else in a mixing bowl. Don’t beat it to death! Add the liquid and incorporate. Pour into the baking dish.
- 1 cup rolled oats
- 1/2 cup each of wheat and almond flour
- 1/2 cup brown sugar
- dash of salt
- 1 tsp cinnamon
- 1/2 cup extra virgin olive oil
Using a pastry blender mix everything together and make sure it is well incorporated. Don’t beat it to death! Sprinkle on top of the filling and bake for 30-35 minutes, making sure the topping starts to brown.
Philosophy of cookery. Peel and slice enough apples to fill whatever baking dish you want to use. Mine is 9 x 13 x 2 inches. Adjust the amount of topping to match the amount of apples. The batch can be doubled or halved. It would likely freeze well in an airtight container.