This Apple Cranberry Crisp is perfect as a dessert, a great addition to a brunch and delicious as a breakfast served with plain dairy or non-dairy yogurt. It can be made either vegan or vegetarian
4smallish Granny Smith applespeeled, cored and sliced thin
3smallish Gala applespeeled, cored and sliced thin
5Tablespoonsfresh squeezed orange juice
1Tablespoonorange zest
1/4teaspoonsalt
2Tablespoons*butter,diced into cubes* - vegetarian option
1/2cupfresh or frozen cranberries, or tart pie cherries, cut in half
6Tablespoonscoconut sugar
1/4teaspooncinnamon
2Tablespoonswhole wheat pastry flour
*FOR TOPPING*:
1cuprolled oats
1/4cupcoconut sugar
2Tablespoonswhole wheat pastry flour
1/4teaspooncinnamon
teaspoonscant 1/4 salt
1teaspoonvanilla extract
1/4cfrozen or partially frozen olive oil OR 5 Tablespoons cold butterdiced in cubes for vegetarian option in place of the oil
1/2walnutschopped
4graham crackersoptional
Instructions
*While you're preparing all the other ingredients, put 1/4 cup olive oil in the freezer*
Preheat oven at 350 degrees F
Peel & core your apples and slice thinly and put in a bowl
Add the rest of the filling ingredients to the apples and mix together well and set aside
In the bowl of your food processor with the metal S blade, add all your topping ingredients including the olive oil that was in the freezer and pulse several times until it is all mixed together well and combined with the olive oil
Put your apple mixture into a 9" round glass pie plate or smaller containers of your choice for more than one
Add the topping, pressing it down gently
Place your baking dish or dishes on a foil or parchment lined baking sheet to catch any of the juices that start to boil over
Bake @ 350 degrees F for 45 minutes
Notes
If you're unable to get cranberries, tart pie cherries, fresh or frozen, would be a good substitution.