Easy Apple Crisp Recipe - Desserts

Apple Cherry Crisp

by Dreena Burton, author of The Everyday Vegan published by Arsenal Pulp Press

This is an easy, healthy, tasty apple crisp that can be modified to include other fruits or ingredients of your choice. For instance, ingredients like toasted almonds and pecans and a sprinkling of raisins would be a nice addition. Or, because cherries are no longer in season, you can simply use more apples (a combination of tart and sweet would be nice), or substitute frozen cherries or berries for the fresh cherries (baking time will be a little longer using frozen fruit). Unlike a lot of fruit crisps, I have kept the fat content low, using just a tablespoon of oil in the topping. This makes for a very healthy snack or dessert paired with some non-dairy ice cream. Of course, if you like a richer topping, you can easily modify and add a few more tablespoons of oil to the mixture.

Fruit Mixture:
3 tablespoons pure maple syrup
2 teaspoons arrowroot powder
2 cups chopped apples (cored and peel removed)
2 teaspoons fresh lemon juice
2 cups fresh cherries, stems and pits removed (or substitute more apples or other fruits, as noted above)
1 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
pinch of sea salt

Crisp Topping:
1 - 1 1/4 cup* quick oats
1 tablespoon unrefined sugar
1/2 - 3/4 teaspoon cinnamon
few good pinches of sea salt
2 tablespoons pure maple syrup
1- 1 1/2 tablespoons canola oil (or more, as noted above)

*Note: I like to have just a thin layer of topping on my fruit crisp, so I will use just 1 cup of oats. If you want the topping a little thicker, go ahead and use the extra 1/4 cup.

Preheat oven to 350 degrees. For the fruit mixture, mix maple syrup and arrowroot until smooth. In a large bowl, toss apples with lemon juice, then add maple syrup mixture and remaining fruits mixture. Transfer mixture to a lightly oiled baking dish (8" x 8" or similar size). For the topping, in another bowl, combine oats, sugar, cinnamon, and salt. Mix well, then add maple syrup and canola oil. Work mixture with your hands, then sprinkle it evenly over the fruit, lightly pressing it down. Bake for 38-43 minutes until bubbling around the edges and lightly browned. Remove and cool a little before serving (lovely served with a non-dairy ice cream). Serves 4-5.

Nutritional Analysis (for 5 servings, per serving): Calories: 237; Total Fat: 4.5 g (Sat. Fat: 0.5 g); Cholesterol: 0 mg; Carbohydrate: 45.1g; Fiber: 4.4g; Protein: 3.9g.

Dreena Burton is a vegan mom of a vegan daughter and the author of The Everyday Vegan. You can learn more about Dreena and her unique cookbook at www.everydayvegan.com. Read VegFamily's review of the book here.

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