The perfect dessert to showcase the first delicious apples of fall, this tasty vegan dessert is made mostly of pantry staples. Should you have any leftovers, consider eating the crisp cold with a little soy yogurt for breakfast.
PREPARATION: 15 minutes PROCESSING: 10 seconds BAKE TIME: 35 to 40 minutes YIELD: 9 servings
6 small/medium crisp apples (such as McIntosh), thinly sliced and slices halved (no more than 6 cups / 2.2 lb / 1 kg unsliced)
4 tablespoons (55 g) firmly packed light brown sugar
2 teaspoons fresh lemon juice ⅓ cup (30 g) cornflakes
3 tablespoons (22 g) whole wheat flour, preferably homemade
2 tablespoons (20 g) crystallized ginger pieces 2 tablespoons (27 g) coconut oil
- Preheat the oven to 400˚F (200˚C). Coat an 8-inch (20-cm) square baking dish with cooking spray.
- Place the apples in the baking dish. Add 1 tablespoon of the brown sugar and the lemon juice and toss gently to coat.
- Place the cornflakes, remaining 3 tablespoons brown sugar, the flour, ginger, and coconut oil into the Vitamix container in the order listed and secure the lid. Select Variable 1. Turn the machine on and slowly increase the speed to Variable 5, using the tamper as needed to push the ingredients into the blades. Blend for 10 seconds.
4. Sprinkle the crumb mixture over the apples and press gently. Bake for 35 to 40 minutes, until the apples are tender and the mixture is bubbling. Serve warm, at room temperature, or chilled.
AMOUNT PER SERVING: calories 140, total fat 3.5g, saturated fat 2.5g, cholesterol 0mg, sodium 25mg, total carbohydrate 30g, dietary fiber 3 g, sugars 20g, protein 1g