Recently my husband and I were having a conversation about what our favorite pies were. To be honest I think we decided that we have a lot of favorites depending on what time of year it is. There was really no clear cut favorite. Then the conversation morphed into crumbles and cobblers. Still there was no real favorite.
Because of all that talk of pies, crumbles and cobblers I had to make something for us. This is an old recipe (originally an apple pie) I have had for more years than I can remember. I did update it to a more healthy crumble with a little twist. It is in the oven right now and it smells amazing. I can hardly wait for it to come out of the oven and cool.
Serve this with your desired topping and enjoy.
- 6 tbsp vegan margarine, divided 3/3
- 2 1/2 pounds apples, use your favorite that is a firm apple, peeled, cored, sliced
- 1/2 c maple sugar
- 1/4 c cranberries, dried
- 1/2 tsp cinnamon, ground
- 1/4 tsp nutmeg, ground
- 1/8 tsp ginger, ground
- 2 tbsp lemon juice
- 2 tbsp arrowroot or cornstarch
Melt 3 tbsp of butter in a large dutch oven over medium heat. Add the apple wedges and sauce until slightly softened but holding their shape. Add maple sugar, cranberries, cinnamon, nutmeg and ginger; stir.
Mix together lemon juice and arrowroot. Stir into apple mixture. Remove from heat. Pour apple mixture into 9×13 baking dish. Dot remaining margarine onto apple mixture.
- 1/2 c GF rolled oats
- 1/2 c walnuts, chopped
- 4 Medjool dates, chopped
- 2 tbsp GF flour mix
- 2 tbsp vegan margarine cut into peas size pieces
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ginger
Mix together all ingredients. Spoon crumble onto apple mixture.
Preheat oven to 375 degrees. Bake for 40 minutes. Let cool about 10 minutes before serving. top with your favorite topping: whipped cream, whipped coconut cream, or ice cream.
Share. Eat. Enjoy.