At our November 2016 Green Nosh Pot Luck Happening, we experienced a feast. From appetizers to desserts, the food dishes were beyond delicious. And, oh, yes, they were healthy, too!  How's that for a winning combo? - eye pleasing, great taste, and healthy! This recipe, compliments of Hilary, serves 8. Original recipe is from "Vegan Cooking for Carnivores" by Roberto Martin.

Fruit Filling:

  • 3 lbs apples, peeled or not
  • 1 -2 cups cranberries
  • 2 T cornstarch
  • 1/4 cup agave nectar
  • 1 tsp pure vanilla extract

Crumb Topping:

  • 3/4 cup oatmeal
  • 1/2 cup organic, unbleached all-purpose flour
  • 3/4 cup firmly packed, organic brown sugar
  • 3 T cinnamon
  • 1/2 cup sliced almonds
  • 12 T (1 1/2 sticks) vegan butter, diced small and placed in the freezer for 15 minutes.

Preheat oven to 375.

Preparing the Filling:

  • Sprinkle the apples with the cornstarch and toss will well coated.
  • Pour the apples and cranberries into a large saucepan over medium heat. Add the agave and vanilla and stir till liquid is simmering and thick. 
  • Remove the apples from the heat and set aside.

Preparing the Topping:

  • Place all the ingredients for the topping into a 1 gallon plastic, freezer ziplock bag. Break up the butter with your fingers, then smash and shake the bag until the mixture is crumbly.

Preparing the Crisp:

  • Place the apple mixture in a lightly greased 9x9 baking dish. Make sure all the liquid from the saute pan is mixed in well.
  • Cover the apple mixture with the crumb topping. 
  • Bake for about 40 minutes till bubbling and the top is firm and brown.