ABOUT THE RECIPE
My grandmother had a big, beautiful apple tree in her backyard and every fall she made a variety of desserts from its bounty of apples. One of my favorites was her apple crisp. This “veganized” rendition is true to the delicious texture and taste of her version. For dessert, top it with vegan ice cream if you like. To serve it for breakfast, I like to top it with dairy-free milk.
Makes 6 to 8 servings
INGREDIENTS:
1⁄3 cup vegan buttery spread, at room temperature, plus more to coat pan
4 medium red apples (any variety), peeled, cored, and sliced
3 tablespoons raisins
2 tablespoons maple syrup
1⁄4 teaspoon ground cinnamon
1 cup old fashioned or quick cooking rolled oats (use gluten-free if needed)
3 tablespoons unsalted or salted roasted sunflower seeds (optional)
1 heaping tablespoon brown sugar
1 tablespoon whole wheat flour (use gluten-free flour if needed)
1⁄8 teaspoon sea salt
INSTRUCTIONS:
Preheat the oven to 400 degrees F. Lightly coat a 10-inch square baking pan or 12 x 9-inch casserole dish with vegan buttery spread.
Put the apples, raisins, maple syrup, and cinnamon in a medium bowl and stir gently until well combined. Transfer to the prepared pan, spreading the mixture in an even layer.
Put the oats, vegan buttery spread, optional sunflower seeds, brown sugar, flour, and salt in a medium bowl and mix with your hands until thoroughly combined. Using your hands or a rubber spatula, spread the mixture evenly over the apples.
Cover and bake for 15 to 20 minutes, until the apples are soft. Uncover and bake for 10 to 20 minutes, until the topping is crisp. Serve warm or at room temperature.
Covered tightly and stored in the refrigerator, leftover crisp will keep for about 2 to 3 days.
Ingredients
Directions
ABOUT THE RECIPE
My grandmother had a big, beautiful apple tree in her backyard and every fall she made a variety of desserts from its bounty of apples. One of my favorites was her apple crisp. This “veganized” rendition is true to the delicious texture and taste of her version. For dessert, top it with vegan ice cream if you like. To serve it for breakfast, I like to top it with dairy-free milk.
Makes 6 to 8 servings
INGREDIENTS:
1⁄3 cup vegan buttery spread, at room temperature, plus more to coat pan
4 medium red apples (any variety), peeled, cored, and sliced
3 tablespoons raisins
2 tablespoons maple syrup
1⁄4 teaspoon ground cinnamon
1 cup old fashioned or quick cooking rolled oats (use gluten-free if needed)
3 tablespoons unsalted or salted roasted sunflower seeds (optional)
1 heaping tablespoon brown sugar
1 tablespoon whole wheat flour (use gluten-free flour if needed)
1⁄8 teaspoon sea salt
INSTRUCTIONS:
Preheat the oven to 400 degrees F. Lightly coat a 10-inch square baking pan or 12 x 9-inch casserole dish with vegan buttery spread.
Put the apples, raisins, maple syrup, and cinnamon in a medium bowl and stir gently until well combined. Transfer to the prepared pan, spreading the mixture in an even layer.
Put the oats, vegan buttery spread, optional sunflower seeds, brown sugar, flour, and salt in a medium bowl and mix with your hands until thoroughly combined. Using your hands or a rubber spatula, spread the mixture evenly over the apples.
Cover and bake for 15 to 20 minutes, until the apples are soft. Uncover and bake for 10 to 20 minutes, until the topping is crisp. Serve warm or at room temperature.
Covered tightly and stored in the refrigerator, leftover crisp will keep for about 2 to 3 days.
