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Apple-Cranberry Crumble – WFPB

I made this for an activity at church this last week. I revamped this recipe to make it not just vegan but WFPB. That means there are no refined sugars or oil. It came out so good, I could have ate the whole thing myself, but that would be selfish, so I shared.

This is the dessert to make if you want to impress others with your WFPB cooking. They will never know that it is good for them.

Filling:

  • 6-7 c apples, peeled, cored, chopped
  • water, as needed for sautéing apples
  • 1/2 c maple syrup
  • 1/2 c dried cranberries
  • 1 tsp Baking Spice Blend
  • 3 tbsp lemon juice
  • 2 tbsp cornstarch/arrowroot

In a large dutch oven sauté apples and cranberries over medium heat until apples are slightly softened. Add remaining filling ingredients and thoroughly stir until well incorporated. Transfer to a 9X13 baking dish.

Preheat oven to 375 degrees.

Topping:

Add pecans, dates and almond butter to a food processor. Process until dates and pecans are chopped and mixed with the almond butter.

In a large bowl add pecan mixture, oats, flour blend and spice blend. Mix thoroughly all the ingredients together. They should be coated with the pecan mixture.

Top the apple mixture with the pecan mixture and bake for about 40 minutes. The topping should be golden and the apple mixture should be bubbly. Let cool for about 10 minutes.

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Serve. Eat. Enjoy.

Note: Serve with your favorite topping. Whipped coconut cream, vanilla nice cream, etc.

Note: This would be a great breakfast – fruit, oats – Delicious.

Posted on 6 Comments

Apple-Cranberry Crumble

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.

Filling:

  • 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.

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Crumble Topping:

  • 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.

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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.

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Share. Eat. Enjoy.

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