If you love baked apples and baklava (without the honey, of course)–heck, maybe even if you don’t–you will flip over this recipe. It is so warming on a crisp morning or evening and is as good for breakfast as it is for dessert. (It’s not heavy, but it is generously proportioned, so it best follows a meal on the lighter side.) Don’t be tempted to dispense with the sauce, as it adds just the right contrast in texture, temperature and tartness. Similarly, the combination of vegan butter and olive oil is very intentional, as the latter lends an ultra-appealing savory quality to the dish.