Two weeks ago, I stood in my sister’s backyard with a baseball bat. We took turns throwing the bat into the large apple tree that shadows the yard, trying to knock apples down. I’ve since made an apple pie and three apple crisps with our bounty. To accommodate my vegan roommate, I create a vegan version of one of my favourite summer desserts. It’s simple to throw together, and you can pick any fruit you’d like to add! Berries are a great addition to this summer treat.
5-6 cups apple, peeled and cut into chunks/ slices
2 large stalks rhubarb, sliced into 1/2 inch chunks
1/2 cup coconut oil, melted
1 cup rolled oats
1/2 cup whole wheat flour
1/2 cup brown sugar
dash of cinnamon
Preheat oven to 350 degrees.
Mix together prepared apple and rhubarb slices in a large bowl. In a round casserole dish (or pie pan), pour in fruit.
In a separate bowl, stir oil, oats, flour, and sugar together. Spread this topping over the fruit and lightly press down. Sprinkle cinnamon on top.
Bake in preheated oven for 45-60 minutes, until the fruit starts to juice over the top of the topping.