Recipes on the Road: Siberian apple crisp with olive oil streusel and whiskey caramel sauce

While visiting Minnesota we came upon a magical wonderland of Siberian apples from Natura Farms, an organic paradise that we will be profiling as part of our Quest.

Below is a recipe for my lovely vegan friends from someone who thinks like an omnivore.

I didn’t think that a decent vegan caramel sauce was possible, but I managed to create a thick, gooey sauce spiked with a little bourbon. This slightly salty bourbon caramel sauce would be great over any pie, a scoop of ice cream (vegan or not), in cocktails, or directly into your mouth…

No decadence was sacrificed during the creation of this recipe.

Siberian Apple Crisp with Olive Oil Streusel and Whiskey Caramel Sauce:

Serves 8


2 cups of cored and chopped Siberian apples (you can substitute granny smith, crab apples,  honey crisp, etc… Whatever you love or have readily available)

2 TBS of sugar

2 TBS lemon juice

1/2 tsp cinnamon

1 tsp each of flour and corn starch

Streusel Topping:

1/2 cup oats

1/2 cup flour

1/4 cup brown sugar

1 tsp flax, chia or hemp seed (give or take)

1 tsp pie spice

2 TBS melted butter substitute (I prefer soy free Smart Balance)

2 TBS olive oil

Vegan caramel sauce:

1/2 cup butter substitute (I prefer soy free Smart Balance)

1 cup fine bakers sugar

1/2 cup coconut, corn, or agave syrup

1 TBS molasses

3 TBS coconut based vanilla coffee creamer or coconut milk (full fat)

1/4 tsp salt

1/2 – 1 oz .bourbon (as you wish)

Preheat oven to 350 degrees.

Toss cored and shopped apples with lemon juice, sugar and cinnamon. Sift flour and cornstarch over the mixture and toss again until evenly coated. Transfer to a small glass baking dish

Mix all streusel ingredients and chill in the refrigerator while preparing the vegan caramel sauce.

In a non-stick pan, melt the buttery substitute and then stir in the sugar. Add the syrup and molasses and stir until the sugar is dissolved. Continue to whisk occasionally for about ten to fifteen minutes until the color turns deep golden (if you have a candy thermometer, you’re looking for about a temp of 350 degrees). Slowly add the creamer while stirring and sprinkle in the salt over the bubbling caramel. When the mixture becomes a smooth even color, take off the heat and stir in the bourbon.

Once the caramel has cooled a bit, drizzle a couple of tablespoons over the apples and crumble your streusel over the top. Drizzle a little more caramel over the streusel and bake at 350 degrees for 30 minutes, or until the top is golden and the filling is bubbling steadily. Serve warm.


P.S. Love vegan recipes that don’t taste like a cardboard box’s ass? There are some fantastic ones that will satisfy even the most carnivorous of palates here… Yep, they exist!

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