![]() Transfer leftover apple crumble into a freezer safe bag or container. Ĭover leftover vegan apple crisp and store in the fridge for up to a week. Million Dollar Tip: If you are lucky enough to have leftover apple crumble, hide it in the back of the fridge because it's incredible for breakfast (at our house, it's in hot demand)! I've been caught many times with fork in hand and my head stuck in the fridge.What type of pan should I use?: Any 2 quart baking dish - 9x9" square, round or 10x8" oval ceramic baking dish, cast iron skillet or individual size ramekins.Leave some clumps - otherwise you get a crust instead of a crumble. Don't overmix the crumble topping: Mix just until moist.If using cranberries, you may need to increase the sugar. If using sweeter apples, you may want to reduce the amount of sugar. Sugar: Reduce or increase the amount of sugar as needed.Peeling the apples using a vegetable peeler takes under 6 minutes which makes up the bulk of this recipe so either way, it's quick. It has everything I look for in a kitchen gadget: it does its job well, it's affordable and well made, and it's easy to clean and store. Peeling the apples: To make light work of peeling apples, I use this handy dandy apple peeler (which also cores and slices the apples).While vegan crumble is very easy to make, here's a few questions that usually pop up: To serve: The apple filling thickens as it cools so wait 10 minutes and then serve it warm with a scoop of dairy-free ice cream.Fork test - test the apples in the middle using a fork - the apples should be tender but not mushy. Bake it: Bake in a preheated 350✯ oven until the apples are tender and the crumble is golden and bubbly.Sprinkle the crumble evenly over the apple filling. ![]() Mix together (I like to use my hands but use a fork or spoon if preferred) until crumbles form (see photo) and all the dry bits are moist. Melt the butter and pour it into the dry ingredients.
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