There is something magical about apples, raisins and cinnamon combination. To me it represents the end of summer and beginning of autumn in Europe and USA. Apples are cheap, nutritious, healthy, tasty and available almost anywhere. For this Autumn Apple Crumble you can use any apples that you prefer. You can peel them or leave the skins on, either way it will turn out lovely. I love to eat this crumble straight out of the oven, still hot, but it also tastes great cold the next day. You can serve it with a scoop of vanilla vegan ice cream if you like.
Autumn Apple Crumble
3 pounds apples, cored and diced, peeling optional
1 cup raisins
1 Tbs fresh lemon juice
2 Tbs cornstarch
2/3 cup sugar
1 cup old-fashioned oats, uncooked
1 cup all-purpose flour
1-2 tsp cinnamon
5-6 Tbs vegan butter or margarine, softened
1/2 cup walnuts, finely chopped
Place apples into a large pot, cover completely with water and bring to a boil. Boil for 5 minutes, add raisins, remove from heat and let sit for 5 minutes. Drain.
Meanwhile, preheat oven to 400 F. Coat 9x13-inch glass casserole dish or 9-inch round glass baking dish with cooking spray. Put apples and raisins into the dish and toss with lemon juice, cornstarch and 1/3 cup sugar.
In a medium bowl mix flour, oats and the rest of the sugar. Blend in softened vegan butter with your fingertips. The final mixture should resemble coarse crumbs. Start with 5 tablespoons of vegan butter first and add the extra tablespoon if the mixture is too dry or does not stick together well. Blend in chopped walnuts.
Sprinkle the flour and oat crumbs over the apples and raisins. Generously sprinkle with cinnamon and bake 30 minutes, or until topping is slightly brown and apples are tender.