Apple Cranberry Crisp
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
Servings 6
Ingredients
- *FOR FILLING*:
- 4 smallish Granny Smith apples peeled, cored and sliced thin
- 3 smallish Gala apples peeled, cored and sliced thin
- 5 Tablespoons fresh squeezed orange juice
- 1 Tablespoon orange zest
- 1/4 teaspoon salt
- 2 Tablespoons *butter, diced into cubes* - vegetarian option
- 1/2 cup fresh or frozen cranberries, or tart pie cherries, cut in half
- 6 Tablespoons coconut sugar
- 1/4 teaspoon cinnamon
- 2 Tablespoons whole wheat pastry flour
- *FOR TOPPING*:
- 1 cup rolled oats
- 1/4 cup coconut sugar
- 2 Tablespoons whole wheat pastry flour
- 1/4 teaspoon cinnamon
- teaspoon scant 1/4 salt
- 1 teaspoon vanilla extract
- 1/4 c frozen or partially frozen olive oil OR 5 Tablespoons cold butter diced in cubes for vegetarian option in place of the oil
- 1/2 walnuts chopped
- 4 graham crackers optional
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.