Apple Crisp

When you have an abundance of red apples (lucky you!), Apple Crisp is the perfect device for turning them into dessert. Red apples turn meltingly tender and are a perfect complement to the crisp topping. Not that we need to sell you on crisp, but it's also much easier than pie, making it perfect for a lazy autumn day when you need dessert, like, yesterday.


Filling:

• 4 pounds of red apples (like Rome or Fuji), peeled, cored, and sliced 1/4 inch thick
• 1/3 cup light brown sugar
• 1/3 cup sugar
• 1/4 cup apple juice or cider
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1/2 cup raisins (optional)

Topping:

• 1 cup rolled oats
• 1 cup all-purpose flour
• 1/2 cup light brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/3 cup canola oil
• 3 tablespoons almond milk
• 1 teaspoon pure vanilla extract

1. Preheat the oven to 375F. In an 11 x 13-inch baking dish, mix together all filling ingredients, tossing with your hands to make sure the apples are coated. Then prepare the topping.
2. In a medium-size mixing bowl, combine the oats, flour, brown sugar, baking powder, cinnamon, and salt. Add the canola oil, almond milk, and vanilla extract, and mix well. Crumble the topping over the apples. Bake for 45 minutes.
3. Remove the crisp from the oven and let cool for at least 15 minutes before serving. 

Source: Vegan Pie In The Sky, p.135-36, by Isa Chandra Moskowitz & Terry Hope Romero