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Apple-Cranberry Crisp

Apples, cranberries and crisp, oh my! This luscious vegan dessert recipe is characteristic of the fall and showcases the season's to fruit 'stars' to their full yumminess. An easy-to-make, homey dessert, this can grace your table on any occasion, including a weekday dinner and win you raves. 


1/2 cup rolled oats 
1 cup whole wheat pastry flour 
1/8 teaspoon sea salt 
1 teaspoon baking powder 
1/2 teaspoon powdered ginger 
1 teaspoon allspice 
1/4 cup light olive oil 
1/2 cup brown rice syrup 
1/4-1/2 cup Eden Rice & Soy Blend (or vanilla rice or soy milk) 
1/2 cup coarsely minced pecans 

3-4 Granny Smith apples, peeled, cored, thinly sliced 
3/4 cup unsweetened dried cranberries 
1 tablespoon light olive oil 
2 tablespoons arrowroot flour 
2 tablespoons brown rice syrup 

Preheat oven to 350 degrees and lightly oil a standard square baking dish. Combine the dry ingredients with the spices. Mix in oil and rice syrup to create a soft dough. Slowly mix in Eden Blend until a thick, spoonable batter forms. Fold in pecans.

Mix apples and cranberries with corn oil to coat. Stir in arrowroot and sweetener and spread evenly in baking dish. Spoon topping, by dollops, over the surface of the fruit, covering completely, but allowing some fruit to peek through. Bake until fruit is bubbling and topping is golden and firm, about 30 minutes. Serve warm. 

Makes about 8 servings.  


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