I was visiting our daughter, son in law and new grandson and they had two big bags of freshly picked apples. I had to make something with them, so I found a tasty Apple Crisp recipe from FoodNetwork.com and tweaked it just a bit for the vegan family I was feeding. The hardest part is preparing all those apples, I doubled the recipe so we had one immediately and one to freeze for later. Once home I made it again and added some homemade Salted Caramel Ice Cream to it (not vegan at all).
6 apples, peeled, cored and cut into thin wedges
1 T lemon juice
1/2 c sugar
2 T flour
1 1/4 c flour
1/2 c rolled oats
1/2 c brown sugar
1/2 t cinnamon
1/4 t salt
1 stick butter (I used vegan butter)
1/2 c nuts, coarsely chopped (optional)
350 degree oven. Toss together the apples, lemon juice, sugar and flour. Pour the mixture into a 2 qt baking dish ad set aside.
For the topping, mix the flour, oats, brown sugar, cinnamon and salt. Using a pastry blender or your hands, work the butter into the flour mixture until it comes together in large clump.s. Fold in nuts, if using. Sprinkle the topping over the fruit and bake 45 minutes, until bubbly. Serves 6-8.
Salted Caramel Ice Cream (from barefeetinthekitchen.com)
3/4 c brown sugar
6 T butter
1 1/2 c heavy cream
1 c milk
1 t vanilla
1/8 t fine sea salt
Combine the sugar and the butter in a medium saucepan over medium heat. When the butter melts, stir continuously for 4 minutes. When the combination is bubbly and thick, remove from the heat. Very slowly, pour the cream into the hot caramel, whisking constantly. Whisk util smooth. Add the milk, vanilla and salt and whisk again until smooth. Cover and refrigerate until cold.
Process in ice cream maker according to manufacturer’s instructions. Serve immediately for soft serve or freeze for firmer ice cream. Serves 6.