Vegan Skillet Apples Food

VEGAN SKILLET APPLES

Vegan Skillet Apples image

Lightly sweetened apples in a thick sauce cooked in a skillet without butter. These make a quick dessert that can be served alone or with vegan ice cream. They are even better the next day. I like to use them in crepes, on pancakes, or topped with a crumble and crisped up under the broiler.

Provided by Buckwheat Queen

Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

4 large Golden Delicious apples
¼ cup water
2 tablespoons muscovado (dark brown) sugar
2 tablespoons apricot jam
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 tablespoon water
1 teaspoon cornstarch

Steps:

Heat a large skillet over medium-low heat. Peel and core apples. Cut them into quarters, then each quarter into 3 pieces. Add apples to the skillet immediately after they are cut.
Add 1/4 cup water, muscovado sugar, jam, cinnamon, and nutmeg. Mix to combine all ingredients and to coat apples evenly. Cover and cook until tender, about 10 minutes. Do not open the lid during this time. Shake the skillet to stir around the apples but do not stir them with utensils.
Stir 1 teaspoon water and cornstarch together in a small bowl. Pour slurry into the apples and stir until creamy. Remove from heat. Allow to cool for 5 minutes before serving.

Nutrition Facts : Calories 129.2 calories, Carbohydrate 35.7 g, Fat 0.2 g, Fiber 4.2 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 9 mg, Sugar 28.7 g

DEEP-DISH VEGAN APPLE PIE

Deep-Dish Vegan Apple Pie image

Extra-virgin coconut oil is a great substitute for butter in both the pie dough and the apple filling to make this all-American fruit pie vegan-friendly. We use a mix of apples for the filling: The Golden Delicious keep their shape and are a nice contrast to the soft McIntoshes, and the Granny Smiths give a nice tartness.You might also like these Vegan Desserts Even Non-Vegans Will Love.

Provided by Food Network Canada

Categories bake,dessert,fruit,thanksgiving,vegan

Time 1h35m

Yield 8-10 servings

Number Of Ingredients 14

Ingredients

3 cups all-purpose flour, plus more for rolling
2 Tbsp vegan granulated sugar
2 Tbsp white vinegar
Fine salt
1 cup unrefined virgin or extra-virgin coconut oil
8 - 10 ice water
4 lb(s) mixed apples (8 or 9), such as Golden Delicious, Granny Smith and McIntosh
⅔ cup vegan granulated sugar, plus more for sprinkling
2 Tbsp fresh lemon juice
4 Tbsp unrefined virgin or extra-virgin coconut oil
3 Tbsp all-purpose flour
1 tsp ground cinnamon or apple-pie spice
¼ tsp fine salt
2 Tbsp unsweetened almond or soy milk

Steps:

Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine. Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-size. Add 8 tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is very powdery, pulse in an additional 1 to 2 tablespoons ice water. Divide the dough between 2 large pieces of plastic wrap, pat each into a 1/2-inch thick discs and chill for at least 1 hour up to overnight.
Meanwhile, peel and core the apples; cut into 1/2-inch-thick slices. Toss with the sugar and lemon juice in a large bowl. Melt the coconut oil in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until the firmer apples soften but hold their shape, about 12 minutes. Add the flour, cinnamon and 1/4 teaspoon salt, and stir to combine. Remove from the heat, and let cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.)
To assemble: To make rolling easier, let the dough soften a bitit should be slightly soft when pressedat room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen). Roll 1 disc of dough out into a 13-inch round on a lightly floured surface or between two pieces of floured parchment or wax paper. If the dough gets too warm, refrigerate it to firm it up. Ease the crust into a 9 1/2-inch deep-dish pie pan. Add the cooled filling, mounding it slightly in the center.
Roll out the remaining dough disc into a 12-inch round; place it over the filling, and press the 2 crusts together around the edges. Fold the overhanging dough under itself, and crimp as desired. Brush the top and edges with the almond milk, and sprinkle generously with sugar. Pierce the top with a knife (or make decorative cutouts) a few times to let steam escape. Chill for at least 1 hour.
Position an oven rack in the lowest position in the oven, place a baking sheet on the rack and preheat to 425ºF; preheat for at least 30 minutes. Place the pie on the hot baking sheet, and lower the oven to 375ºF. Bake until the pie is golden and the filling is bubbly, 1 hour to 1 hour 20 minutes, rotating as needed. (Cover the edges with foil if they brown too quickly.) Transfer to a rack, and cool until set, about 3 hours.

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