|Pink Ladies from our very own little tree|
My mom isn't vegan, and I'm not sure how she'd feel about me referring to her as "sexy," but she's the mother of Sexy Vegan Mama, so "Sexy Vegan Grandma" it is.
Most apple crisp recipes I've found use oats in the topping and, to be honest, my family isn't crazy about the heaviness those oats add to the "crisp" layer. That's why everyone goes nuts over my mom's apple crisp - her topping is light, sweet, and omits the oats.
Clearly, I had to veganize it in order to maintain a bit of loyalty from Mr. Wright and the kids. I used the last of the Pink Lady apples from our tree, and devised this simple (yet delicious) recipe, based on my mom's generations-old formula:
Sexy Vegan Grandma's Apple Crisp
6 medium- to large-sized apples (I prefer a tart apple, like Granny Smith, Rome, or Pink Lady)
1 T. lemon juice
1/2 c. cane juice crystals or natural sugar (I use Zulka)
3 T. unbleached flour
1 1/2 t. cinnamon
1/2 t. nutmeg
2/3 c. unbleached flour
2/3 c. cane juice crystals or natural sugar
1/3 c. dairy-free stick margarine (I use Nucoa)
Preheat oven to 350 degrees.
Peel, core and slice the apples.
Put apple slices in a large bowl and sprinkle with lemon juice.
In a small bowl, mix together cane juice crystals or sugar, flour, cinnamon, and nutmeg.
Toss sugar mixture together with sliced apples. Stir until apples are well-coated.
Place coated apples in a greased 9" x 9" baking pan.
To make the topping, place flour, cane juice crystals or sugar and margarine in a medium bowl and blend with a pastry blender or fork tines until fine and crumbly.
Spread topping mix evenly on top of apples, and bake for one hour.
Serve while warm with vegan ice cream, or refrigerate for a delicious chilled dessert. Enjoy!