Serves: 4 to 6
- 3/4 cup plus 1tablespoon plain (sweetened) hazelnut milk, divided
- 2 tablespoons fresh, strained lemon juice, divided
- 1¾ cups plus 2 tablespoons white whole- wheat flour, divided
- 1/2 cup almond flour or meal
- 1/4 cup plus 1 tablespoon Sucanat or brown sugar, divided
- 1½ teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt, divided
- 3/4 teaspoon ground cinnamon, divided
- 6 tablespoons vegan butter(cold), diced Non stick cooking spray
- 5 sweet green or yellow apples, such as Golden Delicious, cored and cut in to 1-inch chunks, with peels (about 7 cups)
- 1/4 cup plus 2 tablespoons golden raisins
- 1/4 cup pure maple syrup
- 2 teaspoons freshly grated lemon zest (about 1 large lemon)
- Preheat the oven to 375 degrees F. in a medium bowl, whisk the hazelnut milk with 1 tablespoon of the lemon juice, stir, and let sit for 10 minutes.
- Meanwhile, in a large bowl, whisk together 1¾ cups of the white whole-wheat flour, all of the almond flour, 1/4 cup of the Sucanat, the baking powder and baking soda, 1/2 teaspoon of the salt, and ¼ teaspoon of the cinnamon. Whisk well until combined. Add the vegan butter, and crumble into the dry mix until coarse crumbs form. Pour in all but 1 tablespoon of the hazelnut milk–lemon juice mixture, and form into a ball. Chill.
- Meanwhile, spray a 1½-to 2-quart baking dish (preferably round and relatively shallow) with cooking spray. In a large bowl, the apples, raisins, maple syrup, zest, and remaining tablespoons white whole wheat flour, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, and 1 tablespoon lemon juice. Pour into the baking dish.
- Form 6 or 7 large balls of dough, and press over the top of the apple mixture. Brush the tops of the dough rounds with the remaining tablespoon of hazelnut-lemon mixture, and sprinkle with the remaining tablespoon of Sucanat. Place the baking dish onto a rimmed baking sheet, and bake until the fruit is tender, the juices thicken, and the topping is golden brown and cooked through about 1 hour.
Dina Cheney is a regular contributor to Clean Eating and is now the author of The New Milks. Featuring 113 cooking and baking recipes, the book explores dairy-free alternatives to milk. Find it here.