I made this pie for fourth of july this year, and it will be perfect for fall once we go apple picking and have plenty of apples to use up. My husband is a bourbon drinker so we always have some on hand. I served this with some vegan vanilla ice cream and it was out of this world delicious! Bring on fall!
Recipe adpated from here.
1 prepared pie crust
6-7 apples, sliced thin
juice of 1 lemon
2 tablespoons granulated sugar
2/3 cup lightly packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon ground cardamom
pinch freshly grated nutmeg
pinch of fresh cracked black pepper
1/2 teaspoon kosher salt
2 tablespoons bourbon
2 dashes bitters
1 teaspoon pure vanilla extract
- To make the filling, in a medium bowl toss together sliced apples, lemon juice, and granulated sugar. Let it sit for 20 minutes. Add brown sugar, flour, spices, pepper, salt, bourbon, bitters, and vanilla. Toss to evenly coat the pears in the mixture but try to be gently enough as to not bruise the pears too much.
- To make the crumble, in a medium bowl whisk together flour, oats, sugar, and salt. Add the earth balance chunks and, using your fingers, work the earth balance into the flour mixture. Quickly break it down into the mixture until well incorporated. Add the pecans and toss to combine.
- Place a rack in the center of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
- Get your pie crust ready – Toss a handful (about 1/2 cup) of the topping mixture into the apple mixture and mix gently. Dump the fruit mixture into the pie crust. Top generously with topping mixture. Place on the prepared baking sheet and place in the oven. It’s important to use the middle rack because if the pie is too close to the top of the oven, the pecans will burn quickly.
- Bake for 20 minutes then reduce the heat to 375 and bake for another 30 minutes until golden brown and bubbling.
- Remove from the oven and cool for 3 hours before serving. This will allow the juices to thicken and rest.
- Serve in generous slices with vanilla ice cream.
The last of the halloween posts!
Just wanted to share these fun cupcakes I made.
I used the chocolate recipe from vegan cupcakes take over the world, but can also be found here, along with some vegan creme cheese frosting. I decorated with gummy worms, oreos and skittles! (you can uses m&ms or reeses if you arent vegan)
Since you need the filling on the both sides for the owl eyes, thats where the dirt cupcakes came in.
On the left over side that didnt have the filling, i put these in a blender and made “dirt” then dipped the tops of the frosted cupcakes into the oreos – then crammed some gummy worms in there. These were of course, the first cupcakes the kids went to! They love their gummies.
The owl cupcakes, i just split the oreos, placed some skittles for the beak and eyes, (I used frosting to “glue” the eyes down) and spiked up the frosting at the top for ears.
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Tags: autumn, autumn baking, chocolate cake, dessert, halloween dessert, owl cupcakes, recipe, vegan chocolate cupcakes, vegan cupcakes, vegan halloween cupcakes, vegan kids cupcakes
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It’s apple picking season! So time to break out the apple recipes. We went apple picking and got a 1/2 peck of golden delicious, empire, and a few red delicious.
I took at stab at making this apple slab pie, since I had some leftover dough. It would normally call for a 9×13 pan, but i didnt have enough dough, so I halved the recipe and put it in a smaller, rectangular pan (probably equal to about 8×8, just proportioned differently) and it worked out perfectly. I veganized the recipe, added some of my own elements. I will DEFINITELY be making this again. It turned out to be so fantastic!
- One batch pie crust. I used this one
- 6 apples, peeled, cored, and sliced
- 1/2 cup sugar
- 1 Tablespoon lemon juice
- 1 Tablespoon cinnamon
- 1 cup flour
- 2-3 T oats
- 1/2 cup earth balance
- 1/2 cup brown sugar
- 1/2 cup almonds (or any kind of nuts)
- Preheat oven to 375°. Prepare pie crust according to directions and pat it into the bottom of a 9×13 pan.
- In large mixing bowl, combine apple slices, sugar, lemon juice and cinnamon. Spread in an even layer over crust.
- In the food processor, combine the flour, butter, and brown sugar, pulsing until coarse crumbs are formed, Add the chopped nuts and oats and pulse a little bit more. Sprinkle crumb top over apple layer.
- Bake for 45 minutes to an hour or until filling bubbles. Cool completely.
- If preparing ahead of time to freeze. Wrap with foil and label prior to baking and freeze. Then, when ready to serve, bake the frozen pie at 425° for 15 minutes. Reduce heat to 375° and continue baking as directed.
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Tags: apple picking season, apple recipe, apple slab pie, autumn baking, autumn pie, dessert, fall baking, vegan apple recipe, vegan apple slab pie, vegan pie, vegetarian
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Since toddlers ignore the time change, we are all up extra early over here. That only means we should use that time to make some waffles this morning.
Milo was pretty stoked at the idea of gingerbread waffles. He thinks there are gingerbread cookies in the waffles. These are a great for autumn/winter breakfasts!
The recipe is from vegan brunch.
Heres my version:
2 cups almond milk
1 tpsn apple cider vinegar
2 T oil
1/4 cup molasses
1/2 cup brown sugar
1 tspn vanilla
1 tpsn ground ginger
2 1/4 cup flour
2 tspn baking powder
1 1/2 tspn cinnamon
Mix the almond milk, vinegar, oil, molasses, brown sugar and vanilla together until incorporated. Add the dry ingredients and mix until combined. Cook according to your waffle iron instructions and enjoy!
I love a good cornbread. Being vegan, that is not always easy to come by. This pumpkin cornbread was the perfect side for veggie chili. I was a little worried with the spices it would taste more like dessert….
Well it certainly delivered. I thought it was so delicious. I actually used the leftover butternut squash from my pasta the other night, and it worked out just fine. The texture was right on, and i love what the squash and spices brought to the recipe. And by adding squash, you’re adding a little bit of some nutrients to your cornbread. There was minimal oil and the sweetner is pure maple syrup (and not a ton of it, i might add) so overall, this was not as indulgent as it tasted 🙂
Here is my version of the recipe:
1 cup cornmeal
1 cup all purpose flour
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup pumpkin puree (or any kind of autumn squash)
1/4 cup coconut oil (melted)
1/4 cup almond milk ( I added a tiny bit more when I was mixing because my batter was a little thick)
1/4 cup maple syrup
1 tablespoon molasses
Egg replace for 2 eggs.
Preheat the oven to 400 degrees. Mix dry ingredients in a bowl. Mix wet ingredients in a bowl.
Pour wet ingredients into dry ingredients and stir until just combined. Pour into cast iron skillet and bake for 20-25 minutes.
Allow it to cool for a few minutes, and then slice and serve.
Can’t stop. Won’t stop.
These are so easy to make…and so addictive.
2 cups raw almonds
3 tspn cinnamon
2 1/2 tspn pumpkin pie spice
4 T agave
mix it all together and spread on a lined baking sheet and bake at 325 degrees for 20 minutes. Let cool and enjoy!
Today I conquered apple butter.
It’s so easy to do! My crockpot did most of the work. This made three jars. I gifted two and kept one for ourselves. Tell me your favorite thing to do with it! I’m already thinking of stirring some in my morning yogurt or making peanut butter and apple butter sandwiches!
about 12 or so medium to large apples ( i used empire and golden delicious because that is what we picked)
2 Tablespoons vanilla extract
1 1/2 cups raw or brown sugar
1 teaspoon ground cloves
3-4 teaspoons cinnamon
Peel, core, and slice apples in fourths. Put them in the crockpot with the vanilla and cook on low for 6-8 hours. Stir every few hours. Once apples are very, very tender, mash with a potato masher and stir in sugar and spices. Cook on low for another 5-6 hours, stirring occasionally.
Cool and pour into jars or an airtight container. Store in the refrigerator.