Inspired by the traditional country French dessert, this version uses applesauce in the batter and chopped sautéed apples in the base. The result is a moist and delicious dessert that is part pie and part cake. You can substitute another fruit for the apples if you wish, including pears or peaches. Recipe is from Vegan on the Cheap by Robin Robertson © 2011, published by John Wiley & Sons.
- 3 large Granny Smith or other baking apples
- 1 tablespoon vegan margarine
- 1/2 cup plus 1 tablespoon sugar
- 1 1/2 teaspoons ground cinnamon
- 1 cup applesauce
- 3/4 cup nondairy milk
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- Pinch salt
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons confectioner’s sugar
Preheat the oven to 375º F. Grease a 10-inch quiche dish or pie plate and set aside. Peel and core the apples and cut them into this slices.
In a large skillet, melt the margarine over medium heat. Add the apples, the 1 tablespoon of sugar, and 1 teaspoon of the cinnamon and cook, stirring, until the apples are softened, 3 to 4 minutes. Spread the apple slices evenly in the bottom of the prepared dish and set aside.
In a large bowl, beat together the applesauce, nondairy milk, remaining 1/2 cup sugar, maple syrup, vanilla, remaining 1/2 teaspoon of cinnamon, and salt, until smooth. Beat in the flour and baking powder until combined and smooth. Do not overmix.
Pour the batter over the apples and bake until set, about 35 minutes. Cool on a wire rack for 30 minutes. Just before serving, sprinkle with confectioner’s sugar. Serve warm.
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