I came across a bunch of apples sitting on the kitchen table. They have been sitting there for a while and I was afraid they might go rotten. I decided to experiment with making vegan apple crisps.
- 2/3 cup rolled oats
- 1/3 cup all purpose flour
- 1/3 cup dark brown sugar
- 1/3 cup pecans
- 6 tbsp apple sauce
- 4 medium apples
- 1/2 cup apple juice
- 1 tbsp arrowroot
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp all spice
- 1/8 tsp cloves
- Preheat oven to 375 degrees.
- In a bowl, mix the oats, flour, sugar, pecans, and applesauce. Mix until it is crumbly.
- Chop the apples into small dices.
- In another mixing bowl, toss the diced apples, apple juice, arrowroot, and spices.
- Pour apple mixture into a baking dish and spread it evenly across the dish.
- Sprinkle the oats mixture on top of the apple mixture.
- Bake for about 30 minutes, or until the top is golden and the fruit bubbles slightly around the sides of the baking dish.
Instead of a large baking dish, I decided to make little bite size apple crisp tarts. I scooped the apple mixtures into twelve silicone muffin cups, topped it off with the oats mixture and placed them into the oven. They looked pretty adorable. They tasted pretty good as well. I noticed that it wasn’t very sweet and a bit tart. If serving alone, I would probably recommend increasing the sugar. Otherwise, I think it would go really well with something like ice cream or yogurt.
I used red McIntosh apples in this recipe. I read somewhere that Cortland apples (red), Granny Smith (green) and Golden Delicious (yellow) apples are good choices of apples for baking pies. Maybe next time I will try it with one or many of those. Feel free to share any comments about baking/cooking with apples.
Here is a single piece along with three blueberries and some cinnamon sprinkled on top. Serve warm and accompany with some vanilla ice cream (non-dairy, soy ice cream of course)!