Spicy Apple Crisp
6 to 8 cooking apples
5 ozor 150 g flour
12 oz or 350 g brown sugar
6 oz or 175 g vegan butter
¼ tsp ground cinnamon
¼ tsp ground nutmeg
Zest of one lemon
1 tbsp fresh lemon juice
Peel, quarter and core cooking apples.
Cut apple quarters into thin slices and place it in a bowl.
Blend nutmeg and cinnamon then sprinkle over apples.
Sprinkle with lemon rind.
Add lemon juice and toss to blend.
Arrange slices in a large baking dish.
Make a mixture of sugar, flour and vegan butter in a mixing bowl then put over apples, smoothing it over.
Place the dish in the oven. If dish is very full, put a pan under the dish to catch spills.
Bake at 370°F, 190°C or gas mark 5 for 60 minutes, until browned and apples are tender.
2 oz or 50 g flour
3 tsp baking powder
½ tp salt
2 tbsp vegan shortening
¼ pint or 125 ml unsweetened soya milk
4 or 5 apples
4 oz or 110 g sugar
1 tsp cinnamon
Sift together flour, baking powder and salt.
Add shortening and rub in very lightly.
Add milk slowly to make soft dough and mix.
Place on floured board and roll out ½ inch or 1 cm thick.
Put into shallow greased pan.
Wash, pare, core and cut apples into sections; press them into dough.
Sprinkle with sugar and dust with cinnamon.
Bake at 375°F, 190°C or gas mark 5 for 30 minutes or until apples are tender and brown.
Serve with soya cream.
2 lbs or 900 g good cooking apples
2 oz or 50 g almonds (chopped)
4 oz or 50 g currants and sultanas mixed
1 stick cinnamon (about 3 inches or 7 cm long)
Juice of ½ a lemon
Wholemeal bread (cut very thinly) spread with vegan butter
Sugar to taste.
Pare, core, and cut up the apples.
Stew the apples with a teacupful of water and the cinnamon, until the apples have become a pulp.
Remove the cinnamon, and add sugar, lemon juice, the almonds, and the currants and sultanas (previously picked, washed, and dried).
Mix all well and allow the mixture to cool.
Grease a pie-dish and line it with thin slices of bread and butter,
Then place on it a layer of apple mixture, repeat the layers, finishing with slices of bread and vegan butter.
Bake at 375°F, 190°C or gas mark 5 for 45 minutes.
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