Food shows on TV are fun to watch, but this week’s abundance of Thanksgiving-themed programs has me craving pumpkin, stew with loads of root vegetables, and apple pie. An excellent Dutch apple crumble pie is one of the few pies I’ll eat. I made it without a crust because (1) I dislike making the crust and (2) I was afraid it would make the dish too heavy. Apple crisp doesn’t contain any animal products. Here’s the recipe for success!
I was pleasantly surprised by how amazing this actually was. My experiment with a healthier butter alternative came out tasting quite close to the real thing. It’s illogical, but it’s a pleasant surprise all the same.
Spices are a must in every apple dessert I make, so I tossed in some cinnamon, cardamom, and a healthy dose of fresh chopped ginger. Because of the ginger, it has a spicy flavor and the warming sensation may cause heartburn. However, it will make you feel warmer on the inside, which is useful if the outside is chilly. (It’s been unusually warm and muggy for the season.)
You can reduce the amount of ginger or omit it altogether if you want. Cardamom’s strong flavor may be off-putting to some. In that case, add only half the amount specified in the recipe, give it a taste, and then decide whether or not to add the remaining amount.
To sweeten, use as much or as little sugar as you wish, depending on the sweetness of your apples and how sweet you like your crisp. Repeatedly, use less sugar at first, give it a taste, and then decide if you need more. One to three teaspoons of lemon or lime juice can be added if the flavor is very sweet.
Vegan Apple Crisp; No Animal Ingredients Used
In the middle:
5-6 medium-sized apples, cored, peeled, and cut
Anywhere from a half cup to a full cup of sugar
Cornstarch, 3 tablespoons’ worth
SALT, 1 TEASPOT
1/4 teaspoon ginger
12 teaspoon of cardamom
Juice from half a lemon or lime, optionally combined with 2 tablespoons of minced fresh ginger.
In the condiment department:
The equivalent of 2 cups of oats
One Cup of Nuts
Brown sugar, 1/2 cup
14 of a teaspoon of salt
1/2 cup of whole wheat flour
1/4 glass of olive oil
2-tablespoons of liquid
All of the filling ingredients should be thoroughly combined. Get a feel for the sweetness or sourness and tweak it to your liking.
Peeling apples isn’t necessary. Apple peels contain the mineral boron, which is vital for healthy bone development and maintenance. Why throw away the chance of developing osteoporosis? Try to find organic apples and wash them thoroughly before using.
The topping can be made by blending half of the oats with half of the pecans. Crush all the ingredients to powder. Toss everything together in a large basin. Repeat with the remaining grains and nuts.
Toss in the flour, salt, and brown sugar. Incorporate smoothly.
Canola oil, please. Stir it in. Oil should be mixed in by stirring it into a well. Try doing it with your hands. The mixture should cling together when you compress a handful, so add 2 teaspoons of water.
Spread the filling in a 9-by-13-inch baking dish. Some leakage of liquid is to be expected. Please include that as well.
In a uniform fashion, sprinkle the topping over the filling. Make a crust-like coating by pressing down firmly.
For about 40 minutes at 350 degrees F, or until the top is gently browned and the filling is bubbling around the edges and the apples are tender.
Put it in the fridge until it reaches a comfortable temperature. Practice gratitude for the food you’ve been given.
While apples are in season, I recommend trying this vegan apple crisp dish. Because it lacks both saturated and hydrogenated fats, you can enjoy it without guilt despite its luscious, buttery flavor.
