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Apple-Cranberry Crumble

Recently my husband and I were having a conversation about what our favorite pies were. To be honest I think we decided that we have a lot of favorites depending on what time of year it is. There was really no clear cut favorite. Then the conversation morphed into crumbles and cobblers. Still there was no real favorite.

Because of all that talk of pies, crumbles and cobblers I had to make something for us. This is an old recipe (originally an apple pie) I have had for more years than I can remember. I did update it to a more healthy crumble with a little twist. It is in the oven right now and it smells amazing. I can hardly wait for it to come out of the oven and cool.

Serve this with your desired topping and enjoy.

Filling:

  • 6 tbsp vegan margarine, divided 3/3
  • 2 1/2 pounds apples, use your favorite that is a firm apple, peeled, cored, sliced
  • 1/2 c maple sugar
  • 1/4 c cranberries, dried
  • 1/2 tsp cinnamon, ground
  • 1/4 tsp nutmeg, ground
  • 1/8 tsp ginger, ground
  • 2 tbsp lemon juice
  • 2 tbsp arrowroot or cornstarch

Melt 3 tbsp of butter in a large dutch oven over medium heat. Add the apple wedges and sauce until slightly softened but holding their shape. Add maple sugar, cranberries, cinnamon, nutmeg and ginger; stir.

Mix together lemon juice and arrowroot. Stir into apple mixture. Remove from heat. Pour apple mixture into 9×13 baking dish. Dot remaining margarine onto apple mixture.

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Crumble Topping:

  • 1/2 c GF rolled oats
  • 1/2 c walnuts, chopped
  • 4 Medjool dates, chopped
  • 2 tbsp GF flour mix
  • 2 tbsp vegan margarine cut into peas size pieces
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ginger

Mix together all ingredients. Spoon crumble onto apple mixture.

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Preheat oven to 375 degrees. Bake for 40 minutes. Let cool about 10 minutes before serving. top with your favorite topping: whipped cream, whipped coconut cream, or ice cream.

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Share. Eat. Enjoy.

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Posted on

Apple Cake Squares

 

At least 5 days a week I try to work on recipes that I can bring to my readers that are healthy, gluten free, and over the top delicious. I gather inspiration from fellow bloggers, cookbooks and even magazine articles. Needless to say I do a lot of reading on different formats (electronic and paper).

This recipe was inspired by a book I saw in the book store. I can honestly say I am at the book store at least once 3 out of 4 weeks. Yes, I like books. It is probably time to donate some of my cookbooks that I have not peeked at in a long time. Sorry, back to the recipe.

You can feel good about serving this anytime – Breakfast, Snack, Dessert, this cake hits the spot.

Dry ingredients:

  • 2 c gluten free flour blend
  • 2 tsp xanthan gum
  • 1 c maple sugar
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp ┬ásea salt

Wet Ingredients:

  • 1 c oil (your choice)
  • 1/4 c water
  • 1 tbsp vanilla
  • 1 tsp apple cider vinegar

Apple: Mixture:

  • 3 pink lady apples, peeled, cored, chopped
  • 1/2 c walnuts, chopped

Icing:

  • 1 c powdered maple sugar
  • 2 tbsp unsweetened vanilla almond milk

Preheat oven to 350 degrees. Grease 9×13 cake pan.

In a large bowl combine: flour, xanthan, maple sugar, cinnamon, nutmeg, ginger and sea salt.

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In a liquid measuring cup combine wet ingredients: oil, water, vanilla and apple cider vinegar.

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Pour wet ingredients in dry ingredients and stir. Batter will be thick resembling a cookie dough.

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Fold in apple mixture into batter and stir.

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Spoon batter into cake pan.

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Bake for 30-35 minutes. The cake should be light golden brown on the top when it is done.

Pour icing on to cake while it is still warm. Let icing set.

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Share. Eat. Enjoy.

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Note: This would be extra good with your favorite ice cream served on top.