Apple Crisp

We don't eat a lot of sweets. That's why you don't see a lot of recipes blogged here and most of the sweets I cook today are from other vegan bloggers that have done all the hard work, so I can't repost those. This crisp is a recipe I found on the FoodNetwork from Alex Guarnaschelli -- I made it vegan which was very easy since the butter was the only animal product in the dish. I also used 1/2 the amount of apples but the full amount of topping. Here's my version:

• About 3 large Granny Smith apples, peeled
• juice from 1 lemon
• 1 orange, zested and juiced
• 1 tablespoon maple syrup
• 1 1/4 teaspoons kosher salt, divided
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon powdered ginger
• 1/8 teaspoon freshly ground nutmeg
• 3/4 cup all-purpose flour
• 1 cup light brown sugar
• 1 stick Earth Balance, cut into cubes, plus 1 tablespoon for baking dish

 

Preheat the oven to 375 degrees F.

Put the apples on a flat surface. Cut the cheeks from the apple, to remove the core. Cut into fairly thin, but not too thin, slices. 

 

Put them in a bowl and add the lemon zest and juice and the orange zest and juice. Toss to coat the apples, then add the molasses, 1/2 teaspoon salt, the cinnamon, ginger, and the nutmeg. Toss to blend.

In another bowl, combine the flour, brown sugar and remaining 3/4 teaspoon salt. Add the butter to the bowl and break it up with your fingers integrating the flour with the butter. 

Butter the bottom and sides of a square baking dish (I used a 9x9) with the remaining tablespoon of butter. 

 

Add the apples.

 

Top apples with the butter-flour mixture. 

 

Put the dish in the center of the oven and bake until the apples are tender when pierced with the tip of a knife. The topping should be golden brown as well, about 35 minutes. Remove from the oven and set aside to cool a few minutes before serving.

Enjoy!!!!