This recipe is another one that was passed down from my maternal Grandmother Billie Gerard. I have a lot of nostalgia for this dessert. It was something my mom made frequently throughout my childhood. The apple crisp encompasses the best aspects of a dutch apple pie, but leaves out the heaviness of the crust.
Don’t get me wrong, I love a good apple pie. As far as fruit pies go the Dutch Apple is near the top of my list of favorites. Sometimes I just want a dessert that’s a little bit on the lighter side, and this recipe really hits the spot. It makes a great dessert, or a snack with a nice cup of coffee or tea.
Vegan Apple Crisp
Using a tart apple like granny smith, fuji, kanzi, pink lady, braeburn, et cetera is recommended.
- 4 medium apples
- 1 cup vegan white sugar
- 1 cup all purpose flour
- 1 tbsp cinnamon
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 tbsp Bob’s Red Mill Egg Replacer
- 2 tbsp water
- 1 stick of vegan margarine or butter
- Peel and cut apples into similarly sized slices. Place the apple slices in a bowl, and sprinkle with approximately 1 tbsp cinnamon. Toss the apples to make sure they are evenly coated in the cinnamon.
- Lightly grease an 8″x8″ glass baking dish, and spread the apples out in the dish.
- In a small bowl combine two tablespoons water with one tablespoon of the Bob’s Red Mill Egg Replacer, and set aside.
- In a large bowl sift flour and sugar through sieve to eliminate clumps.
- Add sea salt and baking powder to the rest of the dry ingredients, and stir to combine.
- Add the egg replacer to the dry ingredients and stir until it forms a crumble. Add an additional tablespoon or two of water if necessary.
- Spread crumble on top of the apples in the baking dish.
- Melt down one stick of vegan margarine in the microwave, and drizzle over top of the apple crisp.
- Preheat oven to 350 degrees, and bake for 45 minutes.