I whipped this out quickly on Sunday for a little get together with some in from out of town friends. Bonus: one of them is a new vegan, too, so we had lots to chat about! I love the challenge of making recipes with less or no sugar, if only to see if they'll turn out. This definitely did work out, it definitely tastes "wholesome" and you actually taste the fruit rather than all the sugar. That's fine with me. Another Bonus: that means I can eat it for breakfast. Huzzah.
|evidence of crisp as breakfast food|
Apple Cherry Crisp: easily vegan, gluten-free and sugar-free
heavily adapted from Post Punk Kitchen
3 large apples, peeled and sliced*
1 pint cherry preserves (choose any jam flavor you like, can be sugar-free)
juice of 1 lemon (~2 T.)
1 tsp. cinnamon
1/2 tsp. ginger
1 T. cornstarch (or arrowroot)
*I originally chopped the apples on the chunky side and left the peel on, in the future I will peel and slice as I think it will have a better overall tooth-feel. Although certainly do what feels good to your taste!
1 c. flour (I used barley flour, can easily use gluten-free)
1 c. oats
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/3 c. oil (healthy oil such as light olive oil, sunflower or coconut)
2-4 T. maple syrup, honey or agave to taste
Preheat oven to 350.
Combine fruit filling ingredients in a large bowl, set aside. Preferably set this mixture aside for an hour to macerate and get the juices flowing, although not necessary.
In a separate bowl, mix flour, oats, baking powder, salt and cinnamon. Add oil, vanilla and sweetener and stir until combined.
In an 8x8 pan add fruit mixture and cover with the topping mixture. Bake for ~45 minutes. Serve with vegan ice cream or coconut whipped cream.
|before popping in the oven|