Wednesday, September 19, 2012

Apple Cherry Crisp: sugar-free, gluten-free, vegan

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
I had a brainstorm while making this about my grandma's peach cobbler and if I could veganize it and take out all or some of the sugar. So that is definitely in the works!

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!

Crisp Topping:
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)
1 tsp.vanilla
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

No comments:

Post a Comment