Travelling for Dessert

When I arrived in Alexandria on Monday to cat-sit for my aunt and uncle, I arrived to a hot house and freaked-out cats: no power since Friday’s storms. The apple crisp recipe below is modified from Jon and Robin Robertson’s Vegan Unplugged: A Pantry Cuisine Cookbook and Survival Guide. I purchased the book in March and was saving it to read for a special occasion. Well, cat-sitting without power was special enough!

After two and a half days in an 87-degree house, the apples I brought to my aunt and uncle’s house in Alexandria were going south.  That I dropped them on the basement floor while making a pit stop at my grandparents’ house didn’t help their overripe situation either.  The power returned midday on Independence Day, and on Thursday I used the apples in a crisp.

Apple Crisp

Modified from Jon Robertson and Robin Robertson, “Skillet Peach Crumble,” in Vegan Unplugged: A Pantry Cuisine Cookbook and Survival Guide, (Woodstock: Vegan Heritage Press, 2010), 150.

Fruit:

4 medium apples (I used two Red Delicious and two Granny Smith)

1 tablespoon tapioca starch

1/2 cup water

Topping:

2/3 cup gluten-free rolled oats

1/4 cup Sucanat

1 teaspoon apple pie spice

1/8 teaspoon Kosher salt

1 tablespoon chunky natural peanut butter

1 tablespoon canola oil

Preheat the oven to 350 degrees Fahrenheit.  Have an 8*8-inch square glass baking dish at the ready (no need to grease).  Cut the apples into a mix of thin slices and chunks (I left the peel on—fibre’s good for you!).  In a large bowl, toss the apples with the tapioca and transfer into the baking dish.  Pour the water over the apples.  In a large bowl, mix together the topping ingredients until combined.  Sprinkle the topping over the apples.  Bake for 35-40 minutes or until the water is bubbling, the apples have browned, and the topping is dark and crispy.  Let cool to an edible temperature before digging in.

When I arrived in Alexandria on Monday to cat-sit for my aunt and uncle, I arrived to a hot house and freaked-out cats: no power since Friday’s storms. The apple crisp recipe below is modified from Jon and Robin Robertson’s Vegan Unplugged: A Pantry Cuisine Cookbook and Survival Guide. I purchased the book in March and was saving it to read for a special occasion. Well, cat-sitting without power was special enough!

After two and a half days in an 87-degree house, the apples I brought to my aunt and uncle’s house in Alexandria were going south.  That I dropped them on the basement floor while making a pit stop at my grandparents’ house didn’t help their overripe situation either.  The power returned midday on Independence Day, and on Thursday I used the apples in a crisp.

Apple Crisp

Modified from Jon Robertson and Robin Robertson, “Skillet Peach Crumble,” in Vegan Unplugged: A Pantry Cuisine Cookbook and Survival Guide, (Woodstock: Vegan Heritage Press, 2010), 150.

Fruit:

4 medium apples (I used two Red Delicious and two Granny Smith)

1 tablespoon tapioca starch

1/2 cup water

Topping:

2/3 cup gluten-free rolled oats

1/4 cup Sucanat

1 teaspoon apple pie spice

1/8 teaspoon Kosher salt

1 tablespoon chunky natural peanut butter

1 tablespoon canola oil

Preheat the oven to 350 degrees Fahrenheit.  Have an 8*8-inch square glass baking dish at the ready (no need to grease).  Cut the apples into a mix of thin slices and chunks (I left the peel on—fibre’s good for you!).  In a large bowl, toss the apples with the tapioca and transfer into the baking dish.  Pour the water over the apples.  In a large bowl, mix together the topping ingredients until combined.  Sprinkle the topping over the apples.  Bake for 35-40 minutes or until the water is bubbling, the apples have browned, and the topping is dark and crispy.  Let cool to an edible temperature before digging in.