Three Apple Crisp

I love the simplicity of apple crisp. I've been making a lot of them and they are dependent upon what kind of apple you use. If you get great apples all the time, wonderful. But sometimes the apples around here are a little questionable. I decided to combine three apples to heighten my chances for a great apple crisp. And I decided to hell with measuring ingredients. With apple crisp, does it really matter? I don't think so. My apple crisp turned out great! I used one of each: Granny Smith, Golden Delicious and Empire apples. If you use more than 3 apples, increase all of the other ingredients.

Ingredients
3 baking apples, take your pick,* peeled and chopped
heaping tablespoon or so of flour
1 tsp cinnamon
1-2 TB sugar, to taste
1 TB lemon juice, approx.
1 TB apple juice, approx.

Topping
1-2 TB brown sugar, to taste
2 TB or so of melted Earth Balance margarine
heaping TB of flour
1-2 TB One Minute oatmeal
more cinnamon to taste

Directions
Lightly spray cooking pan with oil. Toss apples with flour, cinnamon, sugar, and juices. Melt margarine and mix with rest of topping ingredients. Put apple mixture into pan and sprinkle topping over it. Bake at 350 or so for 30-45 minutes until bubbly, lightly browned on top, and apples are tender.

*It's worth your time to be familiar with the apples you can get in your area and to research online which ones are best for baking.

Albers® Corn Bread - Veganized!

This is the recipe off the box with substitutions made so it's vegan. I made muffins out of the batter. Excellent served with my Spicy Chili with Pintos and Veggies (see previous post).

• 1 cup Albers® White or Yellow Corn Meal OR any other cornmeal (I used Bob's Red Mill organic medium grain cornmeal)
  
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 Tbsp. baking powder
• 1 tsp. salt
• 1 cup oat milk or other non-dairy milk
  
• 1/3 cup vegetable oil
• 1 Ener-G egg replacer
  

PREHEAT oven to 400°F. Grease 8-inch square baking pan or prepare muffin tin.

COMBINE meal, flour, sugar, baking powder and salt in medium bowl. Mix 1-1/2 tsp Ener-G egg replacer with 2 TB water, mix well and set aside. Combine milk and oil in small bowl; mix well. Add milk mixture, and Ener-G egg replacer to flour mixture; stir just until blended. Pour into prepared pan OR spoon into muffin tin.

BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Serve warm.

NOTE Recipe may be doubled. Use greased 13x9-inch baking pan; bake as above.

Makes 10-12 muffins