Vegan Apple Crisp recipe

For the filling:

5 to 6 large apples, cored and chopped

1/2 to 1 cup sugar

3 Tablespoons cornstarch

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon cardamom

2 Tablespoons peeled, minced fresh ginger

lemon or lime juice, optional

For the topping:

2 cups oats

1 cup pecans

1/2 cup brown sugar

3/4 teaspoon salt

1/2 cup whole wheat flour

1/2 cup canola oil

2 Tablespoons water

Mix the filling ingredients together well. Taste and adjust sweetness/tartness level.

There is no need to peel your apples! There is a mineral called boron, which is essential to strong bone health, in apple peels. Why throw that away and run the risk of getting osteoporosis? Buy organic apples if possible, and wash your apples well.

For the topping, put half the oats and half the pecans into a blender. Blend until ground. Dump this into a bowl. Repeat with the other half of the oats and pecans.

Add the brown sugar, salt, and flour. Mix well.

Mix in the canola oil. Stir very well to incorporate the oil. You might want to just use your hands. Drizzle in 2 Tablespoons water, or enough so that if you take a handful of the mixture and squeeze it, it will clump together.

Place the filling into a 9 x 13-inch baking pan. There will be liquid that has released. Add that as well.

Evenly sprinkle the topping over the entire filling. Press down to create a crust-like layer.

Bake at 350 degrees F for about 40 minutes, until the top is lightly browned, the filling is bubbling up around some of the edges, and the apples are tender.

Let cool until it is warm. Consume with gratitude!