This recipe is from The Vegan Version.

 

• 5 lbs Granny Smith apples, peeled, cored and sliced thin

• 2 tbsp fresh lemon juice

• 2 cups all purpose flour

• 1 cup packed light brown sugar

• 2 teaspoons cinnamon, divided

• 1/2 pound cold vegan butter cut into pieces

• 2 tbsp fresh lemon juice

Preheat oven to 350 degrees.

Place the sliced apples in a bowl with the lemon juice and one teaspoon of cinnamon. Toss to coat. Set aside.

In a bowl mix the flour, brown sugar and the rest of the cinnamon.  Cut in the cold butter using a pastry cutter until the mixture forms pea sized crumbs.

Place 2/3 of the mixture in the bottom of a 9" spring form pan pressing to down into the bottom and 1" up the sides.

Pour off any accumulated liquid from the apples and then layer the apples into the spring form pan. Press them down a bit.  They will be slightly higher than the rim of the pan.

Top  the apples with the rest of the sugar, cinnamon and butter mixture.

Put into the oven on a foil lined baking sheet and bake for 1 hour and 15 minutes or until golden brown on top.  Remove from the oven, run a knife around the edge of the pan and allow to cool fully.

When fully cooled release the spring and remove the ring from the spring form pan.