HOLIDAY READY APPLE CRISP
A venerable, time-honored dessert as homespun as they come, this old-fashioned apple crisp spruces up for the holiday with a blush of cranberries and a touch of citrus zest.
While the name “apple crisp” may evoke a ho-hum response when you tell guests what’s for dessert, you’ll find them nodding and mmmmm-ing after they’ve taken the first taste. Honest, it’s a winner! Thank the cranberries and blow a sweet kiss to the dried apricots for making this apple crisp zing and dance with exceptional flavor. This yummy dessert is one of
the special gems in my Vegan for the Holidays cookbook.
When you take the baked crisp out of the oven, it doesn’t look especially enticing–all brown and lumpy. So, if you’re dishing it out at the table, try putting the pan on a colorful placemat or napkin and toss a few fresh cranberries over the top. Each time I make the crisp, I play a little more with garnishing.
Truthfully, how it looks may seem unimportant to some people who are much more interested in how it tastes. But when I bring a dish to the table looking like a knockout, I know it stirs excitement and anticipation–and this little flavor-infused dessert really delivers.
After a large, festive meal guests will welcome this dessert. Because it’s mostly fruit, it’s lighter than a cake, sweetly satisfying, and leaves everyone with a smile.
It’s so easy to prepare you might even convince the family to pitch in and help put it 
together while you prepare another dish. And, taking part in the dinner or dessert preps has a special reward for the host–it makes the participants so much more appreciative.
I like to make the crisp a day or two ahead and warm it a bit before serving. Preheat the oven to 350 degrees F. and pop it into to warm for about 15 to 20 minutes. You can also serve it room temperature. If you’re an ice cream nut, you might include an indulgent scoop of vegan vanilla ice cream on top.
HOLIDAY READY APPLE CRISP
Yield: 6 generous servings
Filling
3 large Granny Smith apples, peeled, quartered, and sliced
1 1/4 cups fresh cranberries
1/3 cup raisins
1/3 cup Turkish apricots, snipped into quarters
1/2 teaspoon orange or lemon zest (optional)
1/3 to 1/2 cup organic sugar
1/4 cup whole wheat pastry flour
1/2 teaspoon ground cinnamon
Topping
3/4 cup old fashioned rolled oats
1/2 cup whole wheat pastry flour
1/2 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1/2 cup dairy-free margarine
Preheat the oven to 350 degrees F. and have ready an 8-inch square baking dish.
- TO MAKE THE FILLING, combine the apples, cranberries, raisins, Turkish apricots, and orange zest in a large bowl and toss together.
- In a medium bowl combine the organic sugar, flour, and cinnamon, mix well, and add to the apple mixture. Mix thoroughly until well combined and spoon the fruits into the baking, dish. Set aside and prepare the topping.
- TO MAKE THE TOPPING, combine the rolled oats, flour, brown sugar, and cinnamon in a medium bowl and mix well. Add the margarine and use a pastry blender or your hands to work it into the topping mixture.
- Sprinkle the topping loosely over the apple mixture, forming a crumbly, uneven, lumpy topping. Bake uncovered for 50 to 60 minutes, or until the apples are soft when gently pierced with a fork. Cool 15 minutes and serve warm or cool completely and refrigerate until ready to serve.
Note:
If you prefer your apple desserts a little more toward the tart side, use the 1/3 cup measurement of organic sugar. Those with a die-hard sweet tooth will be happier with 1/2 cup of organic sugar.
Vegan for the Holidays Blog 