Vegan Apple Cranberry Crisp Recipes
VEGAN APPLE CRANBERRY CRISP
Sweet apples, tart cranberries, a kiss of vanilla and cinnamon ... perfection. This festive yet simple dessert is a total crowd-pleaser, vegan or otherwise.
Provided by Kare for Kitchen Treaty
Time 50m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- To a large bowl, add the filling ingredients. Toss well to combine. Pour into a 9-inch by 13-inch baking dish and spread into a relatively even layer.
- To a medium bowl (or rinse and wipe out the large bowl to reuse), add the oats, flour, brown sugar, cinnamon, and salt. Stir until well-combined. Add the coconut oil and cut in with a pastry blender or butter knives. Mix well, until topping resembles coarse crumbs. Pour evenly over apple cranberry filling.
- Bake until bubbly, apples are fork-tender, and the top is golden-brown, 35-40 minutes.
- Allow to cool for about 10 minutes, then serve - preferably alongside a generous scoop of vanilla ice cream. Yum!
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- Preheat the oven to 350ºF (180ºC) and have a 9-inch (23-cm) round or square baking dish ready.
- Start by making the oat topping. Combine the oats, brown sugar, whole wheat flour, cinnamon, and salt in a bowl. Stir the oat mixture together until well combined.
- Add the solid coconut oil to the bowl of oats. Using your hands, a fork, or a pastry blender, work the coconut oil into the dry ingredients. Continue to mix the oat topping until the mixture is crumbly, and the coconut oil is well distributed. Set aside.
- Place the chopped apples, cranberries, and lemon juice in a large bowl. Give everything a good stir to combine. Add the cane sugar and flour to the fruit. Stir the apples and cranberries with a wooden spoon or rubber spatula until the fruit is well coated in sugar and flour.
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- Wash, slice, core and dice the apples, into about 3/4 inch pieces. Combine apples, cranberries, lemon juice, sugar and cinnamon. Mix well and layer into a 9 x 9 baking dish, you can also use an oval shaped dish.
- In a mixing bowl (shown above), combine oats, flaxseed meal, walnuts/pecans, maple syrup, optional coconut oil (mine is oil-free), vanilla and salt, mix well. Spread oat mixture evenly over the apple and cranberries (shown below), and sprinkle with a little more cinnamon of you like.
- for 35 – 40 minutes, or until apples and cranberries are fork tender. Towards the end of cooking, about 20 – 25 minutes in, keep an eye on the topping, if its getting to dark, cover loosely with foil (nothing worse than a burnt crisp). Once done, let cool 5 – 10 minutes before serving.
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