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Vegan Apple Crisp

Vegan apple crisp.

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.

Filling:

  • 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.

Topping:

  • 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.

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