Recipe by Muffin Goddess
This is a cut-and-paste recipe from various other recipes I have. Since I work with a vegan, and I constantly bake for my coworkers, I'm always on the lookout for vegan-friendly recipes that don't require a special trip to the earthy-crunchy store. This one fits the bill, and it actually tastes good enough that non-vegans won't feel as though they're missing anything (which is marvelous when you don't feel like making two different recipes).
Top Review by ctrmom
Perhaps I didn't understand, but the ingredients listed 3/4 cup sugar twice and the directions only called for a total of 3/4 cup. I went with the directions rather than the recipe list, and the crisp wasn't sweet enough for my family's taste. Maybe Muffin Goddess uses a sweeter variety of apples than those I had on hand.
- 1⁄2 cup peanut butter
- 1⁄4 cup butter flavor shortening
- 1⁄2 cup flour
- 1⁄2 cup rolled oats
- 3⁄4 cup turbinado sugar, divided
- 4 -5 apples (Macintosh, Granny Smith, and Golden Delicious all work well here)
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon grated fresh lemon rind
- 2 tablespoons lemon juice
- 2 tablespoons water
Directions See How It's Made
- In a large bowl, cut peanut butter and shortening into flour and 1/2 cup of sugar until crumbly (use two knives or a pastry blender).
- Peel, core, and slice apples.
- Pile prepared apples into a 9-inch square pan, and sprinkle with cinnamon, lemon rind, and 1/4 cup sugar.
- Add lemon juice and water.
- Cover apples with crumb mixture.
- Bake for 45 minutes.
- Serve while still warm.