Local Apples: Orchard-Picked, Peeled and Whipped into a Crisp

Amongst his many preferences, Papa-boy liked two things for certain: his caps styled in a manner similar to that of a newsboy and his apples devoid of any choking hazard, completely peeled.
I can’t help but recall, “Do you want an apple? Here, papa will peel it for you”, every time I shed their skin.

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VEGAN APPLE CRISP

Supplies:
-small saucepan
-medium mixing bowl
-cucchia(d) or scraper
-Pyrex-styled casserole dish

Ingredients:
-6 or 7 medium apples, peeled, cored and sliced into 3/4″ pieces (use a mix of sweet and tart varietals)
-1 cup of farm-fresh apple cider (plus 2 tbs)
-1/2 cup of pure sugar cane
-3 tsp powdered vegan egg replacer
-a few dashes of cinnamon
-a dash of ground clove
-a few grates of fresh nutmeg (or shake of powdered)
-1 cup of rolled oats
-1/4 cup ground golden flax seed (optional)

Procedure:
Preheat oven to 350 degrees.

Peel, core and slice apples. Place in mixing bowl and set aside.

In small saucepan bring cider to a steady boil. Add sugar and stir. Reduce and add a slurry of egg replacer which has been whisked with remaining cider. Lower heat and add cinnamon, clove and nutmeg. A thin syrup should form. Remove from heat and allow to cool.

Add syrup to apples and mix thoroughly.

Toss coated apples into un-greased Pyrex vessel. Keep as much of the excess liquid in bowl as possible.

Combine oats and flax in mixing bowl and incorporate with excess liquid, but do not over-stir.

Loosely press down apples with back of cucchia(d) and top with oat mixture. Sprinkle with a bit of cinnamon and sugar and pop in oven for about 40-50 minutes or until oat topping crisps up and turns golden.

Serving:
Serve piping hot, Travis Bickle-style (with a piece of melted Daiya on top) or with a dollop of vanilla, coconut-based “ice cream”. Yields about 8 decent snack-sized portions.

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