I've just returned from Canada. I was there for the Canadian Thanksgiving, and made several vegan dishes for that feast. One of these was a huge apple crisp with the apples tossed in a caramel sauce. The kids loved it, although I thought it turned out a tad too sweet. This version contains less sugar and vegan buttery spread (no caramel sauce). I also tossed in some juicy organic Asian pears grown here in Sequim.
A small 1.5 liter casserole dish (7x7x3) is ideal for this crisp. It has a smaller surface, so the ratio of apples to crisp topping is greater. A good thing for those watching their waistlines. No worries if you don't have this particular dish (turns out it's vintage), use an 8x8x2 inch pan instead.
apples and pears
about 2 lbs of apples and Asian pears combined
1 tbsp whole wheat pastry flour
1 tbsp brown sugar
1/2 tsp cinnamon
1 tbsp apple or orange juice
Preheat oven to 375°F.
Core then, cut the apples and Asian pears into large chunks; about 1 1/2 inches. You don't need to peel them first. Place the fruit into a bowl and sprinkle with the flour, brown sugar, cinnamon and juice. Toss.
Place the mixture into a small 7x7x3 or 8x8x2 baking dish. Set aside.
1/4 cup regular rolled oats
1/4 cup whole wheat pastry flour
1/4 cup brown sugar
2 tbsp "buttery" vegan spread
1/4 tsp cinnamon
Place the rolled oats, whole wheat pastry flour, brown sugar, vegan spread and cinnamon into the bowl of a food processor. Pulse until the mixture is crumbly.
Sprinkle the crisp topping evenly over the apple and pear mixture.
Bake for about an hour or until the top has browned nicely and the apple mixture has begun to bubble.
This crisp is best served warm or at room temperature.