Post by Loupy on Dec 8, 2018 18:13:51 GMT -7
VEGAN APPLE CRANBERRY CRISP
From: Kare @ www.kitchentreaty.com/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.
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Serves: 8-10
INGREDIENTS:
FILLING:
5 medium Granny Smith apples (about 2 pounds) (A half-and-half combo of Granny Smith and honeycrisps, braeburns, or golden delicious are also wonderful), peeled, cored, and cut into 1-inch chunks
2 cups fresh cranberries, rinsed and picked over
2/3 cup granulated sugar*
2 teaspoons ground cinnamon
1 teaspoon cornstarch
1 teaspoon pure vanilla extract
TOPPING:
1 cup rolled oats
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon fine-grain sea salt
1/2 cup solid coconut oil
FOR SERVING:
Vanilla ice cream (optional but highly recommended).
My favorite non-dairy/vegan vanilla ice cream is Coconut Bliss Vanilla Island.
Directions:
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!
* Choose organic sugar to ensure it’s vegan.
From: Kare @ www.kitchentreaty.com/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.
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Serves: 8-10
INGREDIENTS:
FILLING:
5 medium Granny Smith apples (about 2 pounds) (A half-and-half combo of Granny Smith and honeycrisps, braeburns, or golden delicious are also wonderful), peeled, cored, and cut into 1-inch chunks
2 cups fresh cranberries, rinsed and picked over
2/3 cup granulated sugar*
2 teaspoons ground cinnamon
1 teaspoon cornstarch
1 teaspoon pure vanilla extract
TOPPING:
1 cup rolled oats
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon fine-grain sea salt
1/2 cup solid coconut oil
FOR SERVING:
Vanilla ice cream (optional but highly recommended).
My favorite non-dairy/vegan vanilla ice cream is Coconut Bliss Vanilla Island.
Directions:
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!
* Choose organic sugar to ensure it’s vegan.
