Recipe by White Rose Child
At Christmas, my mom ALWAYS baked an apple crisp in her deep glass pie dish, and we unashamedly scarfed it down. The apples made it healthy, sure, but what about all the hard fat? When we went vegan and couldn't buy a dairy-free margarine, that was a dilemma. Thankfully, we don't have to resort to Crisco. We found and modified this recipe on Vegweb, and now our holiday apple crisp is every bit as sinfully sweet, appley and crispy as it ever was.
Top Review by Alecia Pearl
It was very good. My picky five year old approved as well - he liked the apples by themselves without the topping even; I think they still had absorbed some of the flavors from the topping though. My topping didn't seem quite enough, but I think I may have used more than 5 cup of apples perhaps. I used all purpose flour so I don't know if that had much of an impact. Due to my changes, I didn't want to rate it, but I did want to share my review with others and also record it for myself to remember in the future.
- 5 cups apples, thinly sliced, peeled if desired
- 3⁄4 cup brown sugar (we use a vegan one, not processed through bone char)
- 3⁄4 cup whole wheat pastry flour
- 3⁄4 cup old fashioned oats
- 1 teaspoon cinnamon (generous)
- 1⁄2 teaspoon nutmeg
- 3 -4 tablespoons safflower oil
- 2 tablespoons soymilk (or 2 tablespoons other non-dairy milk)
Directions See How It's Made
- First of all, feel free to use any type or combination of apples. If you are using a very firm variety- granny smith for instance- it is a good idea to cook them for a couple of minutes, with as little water water as possible, just to warm and slightly soften them. Otherwise they will stay rather firm instead of half-melting as they bake.
- Preheat oven to 350.
- Mix the other ingredients, with a spoon, then with fingers, until the texture is crumbly. If too dry, add more oil or soymilk; if too wet, add more flour.
- Transfer the apples to a medium casserole or pie dish. Sprinkle the dry mixture over them and even it out a bit with a spoon.
- Bake for 1/2 hour, checking occasionally, till the "crisp" is golden and crispy! Allow to cool a little before devouring with a scoop of vanilla ice cream -- enjoy!