It’s apple picking season and we recently returned home with a bounty of ginger golds from a local orchard! It was the perfect opportunity to test out a recipe near and dear to my heart.
The recipe comes from Louisa May Alcott, known to many as the author of Little Women. Alcott lived in my hometown, and her story and life have always been an inspiration. So when we recently attended a local apple festival and brought home the recipe, Travis and I couldn’t wait to find out what an 1800’s apple dessert tasted like! We updated it slightly for a modern kitchen and vegan lifestyle.
- 6 tart apples
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 and 1/2 cups whole wheat flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 2 Ener-G eggs
- 1/2 cup unsweetened almond milk
- 6 tablespoons melted Earth Balance butter
- 1/2 cup chopped walnuts
- To prepare the apple base, peel, core, and slice the apples. Place in a bowl and stir in the lemon juice and vanilla. Add the brown sugar, cinnamon, and salt, stirring until the apples are coated.
- Spoon into a 9×13-inch baking dish coated with cooking spray. Bake at 350 degrees F for 20 minutes.
- Meanwhile, prepare the topping: In a bowl, combine the flour, sugar, baking powder, Ener-G eggs, milk, and butter, stirring gently until combined.
- Pour the flour mixture over the apples, spreading slightly, and sprinkle evenly with the walnuts. Bake an additional 25 minutes.