Classic Vegan Apple Crumble Pie ????????????????
This Vegan Classic Apple Crumble Pie is overflowing with sweet juicy apples with a buttery crust and a brown sugar oat crumble on top. This easy fall/winter dessert is the perfect recipe to make for a holiday dinner or post-apple picking when you have way more than you know what to do with! The apple filling is juicy and subtly sweetened with maple syrup and cinnamon, while the topping is a crisp crumble made with vegan butter, brown sugar, oats and flour. Top with some vegan vanilla ice cream (I used cashew) for the most delicious dessert you’ll have all year!
RECIPE HERE:
Sorry, but I like This MORE than Apple Pie
This delicious old-fashioned apple crisp recipe is easy-to-make and topped off with vanilla ice cream and caramel sauce for the ultimate crowd-pleasing dessert. You will love the simplicity of this tasty treat.
Apple crisp is a simple dessert of apples topped with a crumbly, sweet pastry mixture, like a streusel, baked until brown and crisp. Isabel Ely Lord created the earliest written record of this recipe in 1924 in the Everybody's Cookbook. However, it didn't become popularized until WWII when pastry products like sugar, butter, and flour were rationed. The more elaborate apple pie was out, and the apple crisp was in.
This dessert is incredibly versatile and can be altered to your liking. For example, you can add different nuts to the crumble topping. You can also use an
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Ingredients for this recipe:
For the Crisp Topping:
• 1 cup flour 130 g
• 1 cup brown sugar 216 g
• 1 cup oats 100 g
• ½ tsp sea salt
• 1 ½ tsp cinnamon
• 1 stick butter 113 g
• ½ cup walnuts 50 g
For the Filling:
• 4 granny smith apples
• 4 fuji apples 1000 grams total
• 3 tablespoons ap flour
• ½ cup brown sugar 100 grams
• 1 ½ teaspoons cinnamon
• ¼ teaspoon nutmeg
• 3 tablespoons dark rum
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4 Levels of Apple Pie: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur Emily, home cook Beth, and professional chef Penny from the Institute of Culinary Education - to bake us a fresh apple pie. After each of them had presented their creation, we asked food scientist Rose to review their work. Which pie is the apple of your eye?
Check out the level 3 recipe on the ICE blog:
Emily is on Instagram at @emilyslamduncan
Follow Beth at @bethdimino
Follow Chef Penny at @penny.stankiewicz
Follow the Institute of Culinary Education here! @iceculinary
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How to Bake a Dutch Apple Pie | Food Network
This classic apple pie is topped with a sweet and crunchy streusel.
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Dutch Apple Pie
Recipe courtesy of Food Network Kitchen
Total: 7 hr 30 min
Prep: 1 hr 30 min
Inactive: 4 hr 40 min
Cook: 1 hr 20 min
Yield: 6 to 8 servings
Level: Intermediate
Ingredients
Dough:
2 1/2 cups all-purpose flour, plus more for the work surface
4 teaspoons granulated sugar
1/4 teaspoon fine salt
14 tablespoons cold unsalted butter, diced
1 large egg, lightly beaten with 2 tablespoons cold water
Filling:
2 tablespoons fresh lemon juice
3 pounds baking apples, such as Golden Delicious, Cortland or Mutsu
2/3 cup granulated sugar
4 tablespoons unsalted butter
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Generous pinch freshly grated nutmeg
Streusel Topping:
1 cup all-purpose flour
1/2 cup light brown sugar
1/4 teaspoon fine salt
6 tablespoons unsalted butter, at room temperature
1/2 cup chopped walnuts
Directions
For the dough: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the butter, and pulse until the mixture resembles yellow cornmeal mixed with pea-sized bits of butter. Add the egg, and pulse until the dough just comes together. (If the dough is very dry, add up to 1 tablespoon cold water.) Remove the dough, gently pat it into a round, wrap it in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour and up to 2 days.
For the filling: Meanwhile, put the lemon juice in a medium bowl. Peel and core the apples; cut each in half, and cut each half into 4 wedges. Add the apples and granulated sugar to the bowl with the lemon juice, and toss.
Melt the butter over medium-high heat in a large skillet. Add the sugared apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes.
Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to extract as much liquid as possible. Return the juice to the skillet, and simmer over medium heat until it has thickened and lightly caramelized, about 10 minutes.
Toss the apples with the thickened juice, cinnamon, allspice and nutmeg in a medium bowl. Set aside to cool completely. (The cooled filling can be refrigerated for up to 2 days or frozen for up to 6 months.)
For the streusel topping: Whisk the flour, sugar and salt together in a medium bowl. Add the butter, and rub it into the flour mixture with your fingers until it has been absorbed. Mix in the walnuts.
To assemble and bake the pie: Position a rack in the lower third of the oven, place a baking sheet on it and preheat the oven to 375 degrees F. On a lightly floured work surface, roll the dough disk into a 12-inch circle. Layer it between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
Ease the dough round into a 9-inch pie pan. Fold and crimp the edges as desired. Add the filling, and spread it out to make an even layer. Squeeze handfuls of the streusel topping, and drop clumps of it on top of the filling to completely cover it.
Bake the pie on the preheated baking sheet until the crust and streusel are golden brown, 50 to 60 minutes. Let it cool on a cooling rack for at least 3 hours before serving. (The pie keeps well, covered, at room temperature for 24 hours or refrigerated for up to 4 days.)
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How to Bake a Dutch Apple Pie | Food Network
Homemade Apple Pie with Crumb Topping | No Pastry Needed
This Easy Apple Pie with Crumb Topping is a true revelation. It’s great for beginners because there is no pastry dough to deal with. If you think that pie is difficult to make then you need to try this incredible easy pie crust recipe.
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✅ RECIPE INGREDIENTS
2 cups flour
2 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon cinnamon
2/3 cup canola oil
3 tablespoon milk
4 cups apples, peeled, cored and sliced
2/3 cup sugar
3 tablespoon flour
lemon juice, dash
salt, dash
2 teaspoon cinnamon
✅ OTHER RECIPES MENTIONED IN THIS VIDEO:
House Seasoning Blend:
Blueberry Crumb Pie:
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