Ethan serves on the Board of Directors of Woodstock Animal Sanctuary and Michael serves on the Board of Directors of Our Hen House. They have a new ebook out covering my favorite subject of all time! Thanksgiving! The book is: Mos Know Best: The Perfect Vegan Thanksgiving, and you can hear them talk to me about the recipes, animal rights, gay rights, and what the word "mos" means...I had no idea!
sexy vegan radidio show notes
the vegan mos apple crisp
6 medium apples (Honeycrisp, Granny Smith, Gala or Fuji), peeled, cored and diced.
2 Tablespoons fresh lemon juice
4 Tablespoons water
1/2 cup granulated sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1/2 cup rolled oats
3/4 cup all purpose flour
1/4 cup granulated sugar
6 Tablespoons vegan butter, melted
1/4 cup light brown sugar
1/4 cup dark brown sugar
1. Preheat the oven to 350°F. Grease a 9 x 13 Pyrex baking dish and set aside.
2. Put apples in a large mixing bowl. Mix lemon juice and water in a small cup and
pour it over the apples and toss well, making sure all the apples are coated with the
lemon water mixture.
3. In a small mixing small bowl, combine sugar, cinnamon, nutmeg and allspice. Mix
well and then pour it over the apples. Use a large spoon to really toss the apples and
the mixture together making sure all the apples are evenly coated. Set aside and
4. In medium mixing bowl, mix all of the crumble ingredients. Mash it up well with a
fork. You want a uniform granular and crumbled consistency. If it's too wet, add a
little bit more flour. It should crumble easily in your hands when handled.
5. Pour the apples into the prepared dish. Make sure to pour in all of the juices and
sugar that settled to the bottom. Sprinkle the rolled oats over the apples. Mix it up in
the pan with a spoon, making sure to get an even distribution of the oatmeal around
and into the apples.
6. Sprinkle the crumble mixture over the top making sure to evenly coat the entire
top surface of the apples. It is okay if some areas have larger lumps and other areas
have smaller crumbles.
7. Sprinkle the light and dark brown sugar over the top of the crisp, trying to evenly
coat it over the entire surface of the crisp.
8. Bake for one hour or until golden and bubbling. Cool on a wire rack for at least 20
minutes before serving.