Vegan Apple Crisp (Soda-Baked)
A moist, egg-free, dairy-free apple crisp that rises with baking soda and vinegar. The apples keep it juicy and tender.
- Time
- 45 min
- Serving
- 343 kcal
- Ingredients
- ≈ $0.31
- Protein
- 5 g
Ingredients
- 1 Wheat flour 47 g
- 2 Sugar 19 g
- 3 Apples≈ $3.50 per kg 88 g
- 4 Sunflower oil 7 ml
- 5 Cinnamon to taste
- 6 Baking soda 1 g
- 7 Vinegar 9% 3 ml
- 8 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Core an apple3 and slice it into thin wedges.
Mix flour, sugar, cinnamon, and salt in a bowl.
Add oil and 70 ml water, stirring until a thick, smooth batter forms.
Quickly stir in the baking soda and vinegar, then fold in the apple3 slices.
Transfer to a greased baking dish and bake at 350°F (180°C) for 35–40 minutes, until golden on top and a knife comes out clean.
Tips
- Why it works
- Quench the baking soda with vinegar *after* mixing the dry ingredients, so the batter doesn't sour from the vinegar and lose its fluffiness. If you quench it earlier, the cake will be flat and dry.
- Substitutions
- Replace the sugar with 19 g of honey. It will be slightly tangy but moister. Instead of sunflower oil, use 7 g of melted butter, but reduce the water to 50 ml.
- Common mistakes
- If you don't slice the apples thin (thicker than 3 mm), they won't bake through and stay raw inside, and the top will be wet and won't brown.
- Storing and reheating
- Store in the fridge for 3 days in an airtight container. Reheat in the microwave for 20 seconds, covering the plate, or it dries out. Don't freeze.
- Serve with
- Serve with unsweetened tea or plain yogurt for breakfast when you don't have time for a hot one.
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