Happy (almost) Thanksgiving!
Thanksgiving is a tradition. Our Thanksgiving tradition is a trip up north to our cottage for Thanksgiving. On Thanksgiving day, my immediate family and I eat an early dinner and then go see a movie. That tradition started two years ago when the power at my cottage went out on Thanksgiving morning. The power runs electricity, but also heat and water. This meant that we ate Thanksgiving dinner by candle and flashlight! Our dinner included raw veggies, half-cooked sweet potatoes, and cold ham (which I didn’t eat), and water bottles. It was actually a really fun adventure! To get warm and to use running water (aka go to the bathroom), we decided to go to the local movie theatre to see Life of Pi. Thus, a tradition was born. This Thanksgiving evening, we’re going to see Mockingjay Part 1, which I am so excited about!
Another tradition I love is making and eating caramel apple pie.
Caramel apple pie with a crumb topping has always been a Thanksgiving tradition at my house. Instead of eating pumpkin pie for dessert on Thanksgiving, we eat caramel apple pie. In fact, I’ve never had pumpkin pie before because I eat apple pie instead! Crazy, right!? One of these days I will make and try a vegan version, but for now I am happy with caramel apple crumble!
My family has always made the pie with a store bought crust and with non-vegan caramel. I figured that with Thanksgiving coming up, it was high time to make a healthier vegan version!
This version has a much healthier, protein-packed crust, a yummy date caramel, slices from local apples, and a vegan crumb topping!
Make and enjoy it for Thanksgiving or whenever you are craving an all-American apple pie.
Caramel Apple Crumble
by Ellie Haun
makes 1 pie
- 1 cup oats
- 1 cup sliced almonds
- 1 and 1/4 cup dates
- a tablespoon or two of water if needed
Blend everything together in a food processor. You’ll have to blend it for a few minutes in order for everything to stick together. If the mixture isn’t quite sticking, add a tablespoon or two of water as a binder. When the mixture is sticky, place it in the bottom of a prepared pie pan (parchment paper the bottom or spray the bottom with cooking spray beforehand). Shape the mixture into a pie crust by covering the pan with it. Place in the fridge to set.
(based off the caramel from this recipe)
- 17 dates
- 1/2 cup water
- 1/2 tsp pure vanilla extract
- a pinch of salt
- 1/4 cup milk of choice
Blend the dates in a food processor to break them into small pieces. Add everything else and blend until the sauce is completely smooth.
4 medium apples, skinned and sliced
- 1/4 cup oats
- 1/2 cup whole wheat flour
- 1/4 cup raw cane sugar
- 1/3 cup Earth Balance (vegan butter substitute)
- 1/2 tsp cinnamon
Mix everything together. Use a fork to mash the butter.
To assemble the pie:
- Preheat the oven to 350 degrees F.
- Make the crust.
- Skin the apples and cut them into pieces.
- Add the apple slices into the pie. Add some caramel to the top after an apple’s worth of slices is in the pan. Do this after each apple until all of the caramel is gone and the pie is full.
- Add the crumb topping to the top.
- Put the pie in the oven for about 50 minutes.
- Take it out of the oven and let it cool for 15 minutes or so.
- Serve the pie! Enjoy the pie by itself, or top it with more apples and/ or vegan vanilla ice cream!
This post is part of A Vegan Holiday, a collaboration among vegan and veg-friendly bloggers. Follow along on social media with #AVeganHoliday. Want to learn more or become a contributor? Find out more here or here.