Thursday, July 26, 2012

Cinnamon Apple Bake



make Cinnamon Apple Bake
One of the hardest things about eating dairy-free is the lack of really good desserts is that most of the pre-made sweets and mixes have some sort of dairy in them.  So I think for a while, wait might not be over that fixation, I became fixated with creating really good baked goods that were dairy-free and tasted good.  This recipe came about because I was in the mood for something like dutch apple pie but couldn't find an easy pie crust recipe that either didn't have butter in it.

So I started looking for recipes for apple crisp and found a really good recipe on Betty Crocker's site that with some substitutions I could eat.  I substituted melted, cooled Earth Balance Coconut Spread for the butter as well as reduced the sugar by a 1/4 cup and served it with some really yummy SO Delicious Coconut Ice Cream.  I was feeling lazy when I made this and didn't peel the apples but ever since being informed by my 4 yr-old that hot apples are not supposed to have skin, I peel them.  And she's right it does taste better without the skin so when you look at the pictures pretend that there aren't any skin on the apples!

Ingredients

6 apples, peeled, cored and sliced thin
1 cup unbleached all-purpose flour
1/2 cup packed brown sugar
1/3 cup Earth Balance Coconut Spread, melted and cooled
1 tsp baking powder
1 tsp ground cinnamon
3/4 tsp salt
1/2 tsp ground nutmeg
1 egg

1.  Preheat oven to 350*.

2.  In a small casserole dish arrange apple slices cut side down.
Preheat oven to 350*. Arrange apple slices core side facing down.

3.  Add remaining ingredients to bowl and mix until mixture is crumbly.
Stir until mixture is crumbly.

4.  Pour mixture over apples and bake for 35-40 minutes or until apples are tender.
Bake for 35-45 minutes or until apples are tender. I like to serve it with some yummy coconut milk ice cream!

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