VeganMoFo + Apple Crisp Cheater Post

Apple Crisp

I'm using a prewritten draft (but it includes a recipe!) because I haven't done any of the Vermont pictures recently. Don't worry, we've been eating well and I'll do a wrap up some time in the future.

In interesting Vermont news, over the last few days we've seen:
several cool round barns
3 deer
lots of beautiful views
some chickens almost crossing a road
some neat covered bridges
a few wild turkeys
countless Moose Crossing signs (no moose)
2 vegetable oil powered cars
and.....1 camel!!!

It's been a very eventful trip!

Now here's the cheater part. It's an amazing apple crisp that my mom always made. We like it straight up this way, but you could sub oats in for some of the flour if you go that way. It can also be doubled for a 9 X 13. This is one of those dishes that you leave on the counter with a spoon beside it and swipe at it every time you walk past.

Apple Crisp
7 cups apples, peeled, cored and sliced
juice from a 1/2 a lemon
3/4 cup flour
3/4 cup brown sugar (don't use dark in this)
pinch of salt
1 tsp cinnamon
1/3 cup earth balance

Preheat oven to 375.

Toss the apples with the lemon juice. Place them in an 8 inch square pan.

Combine the flour, brown sugar, salt and cinnamon together. Add the earth balance and crumble it all together until it's like little peas. Sometimes I try to skimp on the eb, but then the top doesn't get as crisp and wonderful. Dump it on the top of the apple slices and bake at 375 for 30-40 minutes until the top is golden brown and the apples are cooked to the desired doneness.