Bold and Beautiful.

Easy Vegan Apple Crisp

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This fresh summer dish is sure to impress all of your guests. The best part is that it’s super easy to make.  Unlike traditional baking, you have no leavening agent or egg ratios, so all you’re doing is cooking the apples, melting the butter, and crisping the crisp.

Let’s get started. (The full recipe is soon to come!)

Granny smith apples.  Tart and crisp.  You could use a Fuji apple or pink lady, which both have a little bit more sweetness but are also crisp,  or even a mix of any of those 3, but I think the Granny smith are traditional.  But really, any combination of the above would give you a great apple crisp.

Rinse and peel them. The recipe calls for 8, I always did 9 because I’m one of those girls who likes extra of everything, but in this particular case, I had a lot of apples that were rotten in the middle so I probable ended up using about 12.  I just cut around the bad parts.

When you’re cutting your apples, sometimes I do a thin cut , almost like a mandolin, and sometimes I do thicker.  Either will work, because as I said there is no exact science to this, but be sure you have the same consistency throughout.  Otherwise you’ll have some crunchier apples and some soft apples.

So here’s our cut apples.

So next we’ll get started on our dry ingredients.

Quaker oats, wheat flour, brown sugar, cinnamon, and nutmeg.  Crumble the brown sugar so that its easier to crumble into the apples later. No chunks.

Next is the butter. Soy butter in this case , but if your not vegan or you don’t want to use vegan butter, regular unsalted will do.  1/3 of a cup, but i already told you i’m an “extra” kind of girl so I may have done a little bit more.  And then melt that.

Mix it all together. Your hands work best, especially in this case because you’ll be able to feel out lumps and make it into a consistent crumble.

So now I like to mix about half of the mixture in with the apples, and leave half for the topping.  It just tastes better that way.

Then pour it into your glass dish, or I had to use two because I only had two smaller ones, and level it out.

Perfect.  Bake it at 375 for 30 minutes, or more if it hasn’t browned completely.   A nice crisp top.

Serve with ice cream ( or soy ice cream), whipped cream , caramel sauce –whatever your heart desires. And you have a fabulous summer dessert, that tastes just as delicious made vegan.

Absolutely delicious.


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