I really enjoy baking vegan recipes. I have a family member that is dairy free, so there are often dairy free or totally vegan recipes happening in my cucina. This Vegan Maple Apple-Cranberry Crumble is the perfect fall dessert.
It’s loved even by those that aren’t following a vegan lifestyle. The crumble is made with a vegan margarine (I like Earth Balance) and is totally delicious with the soft and sweet apples and tart cranberries.
I made this yesterday afternoon for Thanksgiving. Our vegan friends from Portugal were joining us for our very Italian Thanksgiving (there were almost 20 of us again!!). I’ll try to come back and share some photos.
IS AN APPLE CRISP AND APPLE CRUMBLE THE SAME THING?
A crisp and a crumble are not the same thing, but if it wasn’t for their topping, they would be the same thing.
A crisp topping is made with a combination of flour, sugar and butter.
A crumble is a baked dish of fresh fruit (berries, apples, plums, etc.) that is topped with an oat-based streusel. A crisp is just like a crumble-but some say crisps never have oats, and some say they do! I made my crisp without oats. Feel free to add oats to your topping.
WHAT KIND OF APPLES ARE GOOD FOR AN APPLE CRISP?
You can use just about any kind of an apple for baking an apple crisp. Crisp and tart apple varieties work better than the sweeter varieties.
You could try Granny Smith, Empire or Honey Crisp. You could even mix together all three apple varieties.
HOW MANY APPLES ARE IN AN APPLE CRISP?
There are 6 cups of apples, peeled, cored and thinly sliced (which is about 6-8 apples-use a combination of sweet and tart baking apples).
The part of this post is original text from 11/11. My dear dad passed away a little more than a year after I wrote this. I miss him very much. He was such a part of my baking and cooking. Even though he was very sick and could barely eat, he loved to sample my baked goodies and other dishes. He always gave me tips and really great compliments. This was maybe one of the last things I baked for him and wrote about.
In the last few weeks, my dad has been dropping some not too subtle apple pie hints. Hints like, “I miss your apple pie.” He’s recently also exclaimed, “Look at these gorgeous apples you found at the fruit market! Perfect for an apple pie.”
The other day he reminded me it’s been months since I made him an apple crisp. I can’t say no to my sweet pops. He wanted me to give him a baking lesson. He helped me cut the apples and make the crumble. He says he will give this recipe a try one day. He left with his portion and was totally thrilled. I get him to visit us a little more often if there’s the promise of freshly baked apple dessert.
*Originally published on 11/11. Updated text and photos.
Vegan Apple-Cranberry Crisp
- 6 large tart apples peeled, cored and diced
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1 cup cranberries fresh or frozen
- 3/4 cup all-purpose flour
- 2 tsps ground cinnamon
- 6 tbsps Earth Balance margarine cut into pieces (or regular butter)
- 1/3 cup brown sugar I made my own using white sugar and blackstrap molasses
- Preheat oven to 400 degrees F.
- Wash the cranberries (if using fresh) and eliminate any bruised or mushy ones.
- In a medium sized saucepan, cook the apples, sugar and cinnamon over medium heat until the apples begin to soften (approximately 10 minutes).
- Combine the brown sugar, flour, cinnamon and Earth Balance margarine (or butter) in a bowl. Blend with your fingertips until the mixture resembles coarse crumbs. Set aside.
- Fold the cranberries into the apple filling.
- Spoon the apple filling into a deep baking dish or pie plate. Top with the crumble mix.
- Bake for about 30-45 minutes, until topping looks crunchy. You want the fruit to start to bubble. If the topping starts to brown too much, cover with foil until complete. *Bake with foil under the baking dish to catch any spills. Take care when removing from the oven as the fruit will bubble and will be very hot.