Vegan, GF Apple Cran Crisp
It's the MOST wonderfuuuuul time of the year!
It's no secret that I love this season. From the gorgeous fall colors, flavors and scenery to the magic of Christmas and many special holiday memories that I keep close to my heart, I can't get enough of October, November and December.
I'm now back on the Cape after spending Thanksgiving at home in Connecticut with my family. It was so nice to return to Farmington and enjoy some of my favorite traditions like watching the Macy's Thanksgiving Day Parade with a big mug of coffee, taking an afternoon stroll with the pups around my childhood neighborhood, eating enough turkey to put me asleep for approximately 3 days...yup, still nursing that food hangover.
Over the last few years I have also made it a new tradition to contribute to the day in some culinary capacity. My mom always plans an AMAZING meal with all our family favorites, but since I love to cook, I also love to whip up a side or dessert or both. This year I tried out a lil' something new and my parents were totally open minded, on board and I think actually super delighted with my choices!
Simple and delish side dish to lighten up your holiday meal.
My love for delicata squash knows no bounds, so naturally I had to bring that to the table. It was a first at our Thanksgiving dinner, and I'm proud to say it probably won't be a last! Looking to lighten up our usual menu a bit, I opted for fresh, crisp greens, roasted squash and a pop of tangy fruit.
This is literally the EASIEST side dish so you're getting a bonus recipe right now:
Halve your delicata and de-seed before slicing. Toss with cinnamon, nutmeg, sea salt + cracked black pepper and place on a baking sheet with a drizzle of olive oil. Roast squash at 400 for 15-20 minutes, or until you reach your desired tenderness, flipping 1/2 way through. Layer on top of lightly dressed evoo + balsamic arugula and top with pomegranate seeds and candied pecans. DATS IT! You can see it in all its glory on my Instagram here.
Along with my squash, I also made an apple cranberry crisp! I brought all my own ingredients from home so that I could health-ify one of my fave recipes, without loosing the flavors I love. If you're an apple crisp fan, I promise this will not disappoint - simple tweaks like subbing in almond flour, coconut sugar and vegan butter make this a dessert that any lifestyle or dieter can enjoy!
Vegan, Gluten-Free Apple Cranberry Crisp
Base
4 cups sliced or diced apples {approx. 4-5 medium apples}, I tend to go with a mix of MacIntosh and Cortland, but this time used some Pacific Rose
1/2 - 2/3 bag fresh, whole organic cranberries
1 tbsp almond flour
1/2 cup organic coconut sugar {I opted for Trader Joe's, here}
1/2 - 1 tsp ground ceylon cinnamon {I love Simply Organic, here}, regular cinnamon works too!
1/4 tsp ground nutmeg
Topping
3/4 cup organic brown sugar {I used Woodstock, here}
1/3 cup vegan butter, softened {I prefer Earth Balance, here}
3/4 cup gluten-free rolled oats
Another 3/4 cup almond flour
1/4 tsp baking soda
1/2 tsp sea salt
Optional: crushed candied pecans
Directions:
1. Start by preheating your oven to 350 degrees, and lightly grease an 8x8 baking dish. If using a Pyrex, you can skip the greasing step!
2. Combine the first four ingredients {chopped apples, cranberries, tbsp almond flour, coconut sugar} in a large bowl, mix well. Add in your cinnamon and nutmeg and toss again, before placing in baking dish.
3. Combine remaining ingredients {brown sugar, butter, gluten-free oats, additional almond flour, baking soda, sea salt}, toss well and sprinkle on top of apple and cranberry mixture. You can add some crushed candied pecans as well for a touch of sweetness and crunch...I highly recommend!
4. Bake for approximately 30-35 minutes at 350m until bubbly and golden brown. Serve warm with your favorite whipped topping or ice cream. Refrigerate any leftovers.
Honestly, I almost like this better the next day, when I reheat whatever remnants are left behind, the flavors really blend well together and gel up nicely!
You can totally get creative with your add-ins too; if you're not a cranberry fan try mixing in some blackberries or blueberries. Or play around with substituting pears for the apples. This is such an easy recipe and provides a great foudnation for lots of tweaks and inspiration.
Wishing you all the happiest holiday season!
- Xo Kelly