Vegan Apple Crisp Recipe

Traditional In Fall When Apples Are Crisp, Flavorful & Abundant

What makes this apple crisp vegan is simply using veggie spread for the topping instead of butter! Even die-hard carnivores can't tell the difference. If it really matters to you, use butter.

Apple crisp tastes divine with Larry & Luna's non-dairy vanilla coconut ice cream, or Coconut Whipped Cream. It's also perfect all by itself.

What kind of apples should you use? It's a personal thing. Some people like very tart apples like Granny Smith or Macintosh, others prefer the mellow sweetness of Golden Delicious. For us, Gala apples are just right.

9 X 12 crisp, 8 - 10 servings, bakes at 375 degrees for 45 minutes.

Beside An Oven, You'll Need:

• 9 x 12 inch glass cake pan
• A large mixing bowl
• A sharp knife
• A vegetable peeler
• A sturdy pastry blender with flat blades
• Your hands

Apple Crisp Ingredients:

1. 8 cups of peeled and sliced apples (approx. 10 apples)
2. 1/2 - 1 cup sugar (depending on tartness
3. 1/ 1/4 cup unbl. wh. flour
4. 1 1/4 cup quick oats
5. 1 cup Earth Balance or other veggie spread
6. 1/2 cup brown sugar
7. 1 tsp cinnamon
8. 1/2 tsp salt

Directions:

1. Preheat oven to 375 degrees
2. Peel, quarter, and core the apples
3. Cut apple quarters into 1/4 inch slices
4. Mix apples and sugar together and spread evenly in cake pan
5. Add the veggie spread to the flour
6. Use a pastry blender to cut into small pieces blending with the flour
7. Add the oats, brown sugar, salt and cinnamon
8. Using your hands, rub all topping ingredients together until the mixture is crumbly
9. Spread the topping evenly over the apples. Don't pack it down, just let it be uneven. Gaps are okay
10. Bake at 375 degrees for 45 minutes
11. Cool on a rack for 1/2 hour before serving
12. Serve warm with non-dairy ice cream or Coconut Whipped Cream