In the last few weeks, my dad has been dropping some not too subtle apple pie hints. Hints like, “I miss your apple pie.” He’s recently also exclaimed, “Look at these gorgeous apples you found at the fruit market! Perfect for an apple pie.”
The other day he reminded me it’s been months since I made him an apple crisp. I can’t say no to my sweet pops. He wanted me to give him a baking lesson. He helped me cut the apples and make the crumble. He says he will give this recipe a try one day. He left with his portion and was totally thrilled.
I get him to visit us a little more often if there’s the promise of freshly baked apple dessert.
It’s such a pleasure to be a part of vintage recipe swap, run by Christianna at Burwell General Store.
For those of you not familiar with our swap, Christianna gives us a recipe, once a month and challenges us to take the original recipe, change at least three things and make it our own. This month’s swap is even more special as Christianna celebrates her first anniversary of running this fun recipe swap.
Christianna came upon this treasure of a cookbook during her travels, it was an old time hymnal and cookbook ( All-Day Singin’ and Dinner on the Ground by Albert E. Brumley) and she thought it would be a hoot to see all of us do our spin on these vintage recipes.
There couldn’t be a more fabulous way to celebrate our group’s one year anniversary than with a CAKE!
Be sure to take a moment and check out all the maple inspired links at the bottom of the our post. HAPPY BIRTHDAY to the Vintage Recipe Swap.
Here is the original vintage Maple Syrup Cake we worked with.
I made a mini one for my dad. He requested for his to be made without any cranberries.
Vegan Maple Apple-Cranberry Crisp
6 large tart apples, peeled, cored and diced
1/2 cup maple syrup
1 cup cranberries (fresh or frozen)
3/4 cup all-purpose flour
2 tsps ground cinnamon
6 tbsps Earth Balance margarine, cut into pieces (or regular butter)
1/3 cup brown sugar (I made my own using white sugar and blackstrap molasses)
Preheat oven to 400 degrees F.
In a medium sized saucepan, cook the apples and maple syrup over medium heat until the apples begin to soften (approximately 10 minutes). Drain the apples and set aside.
Combine the brown sugar, flour, cinnamon and Earth Balance margarine (or butter) in a bowl. Blend with your fingertips until the mixture resembles coarse crumbs. Set aside.
Fold the cranberries into the apple filling.
Spoon the apple filling into a deep baking dish or pie plate. Top with the crumble mix.
Bake for about 30-45 minutes, until topping looks crunchy. If the topping starts to brown too much, cover with foil until complete. *Bake with foil under the baking dish to catch any spills. Take care when removing from the oven as the fruit will bubble and will be very hot.
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