Fall seems to have finally unpacked her bags and made herself at home here in New York, after weeks and months of t-shirt weather interspersed with a random, single chilly day. So when fall-inspired desserts were popping up on many a food blog, my mind was still craving ice cream and summery things. But now I’ve caught up, and fall is on my mind.
I don’t know about everyone else, but my body is still adjusting to this shorter days thing, though I’ve always had a bit of a slow internal adjustment system. While websites informed me that jet lag was no more than a few day occurrence, I went two weeks after our Spain trip feeling tired and slightly “off.” Of course, that could have been the aftermath of the virtual triathalon that was my bar taking (and studying), wedding planning (and getting married), and then my honeymoon. But I have nothing to blame my tiredness and lack of energy on this time around — nothing except my system, that is.
It was in my foggy, sleepy, post dark-at-4 p.m. state that I contemplated cranberry muffins. Then I thought about an apple pie. But there was something exhausting about just thinking about tedious measuring, precise baking times, and the always-sensitive nature of gluten-free, sugar-free, vegan baked goods that had me reconsidering my dessert options. Logically, I settled on a crisp — one of those dessert items that lends itself to some imprecision; it can be dressed down and put together lazily, but still manage to taste great.
I hope you all enjoy this easy, simply fall dessert as much as I did.
Cranberry Apple Filling:
2 cups fresh cranberries, rinsed and picked through
3 medium-sized Granny Smith apples, peeled and diced
3 tablespoons orange juice (fresh squeezed or not)
1 tablespoon Sweetleaf stevia powder
1 tablesspoon cornstarch or arrowroot starch
6 tablespoons Bob’s Red Mill almond flour
6 tablespoons brown rice flour
4 tablespoons Earth Balance Buttery Spread, cold and tightly packed
1/2 teaspoon sea salt
1 – 1 1/2 teaspoons Sweetleaf stevia powder (depending on desired sweetness)
2 teaspoons ground cinnamon
1. Preheat oven to 350.
2. Prepare filling: toss together all ingredients for filling and turn out into a 9″ deep-dish pie pan or other, similar-sized baking dish. Set aside.
3. In a medium bowl, add all ingredients for crisp topping. Break buttery spread into mixture with fingers until small pieces form and are evenly distrubuted throughout the topping. Sprinkle evenly over filling.
4. Bake crisp in preheated oven for 35-45 minutes, or until filling is bubbly around the edges and top is slightly browned. Remove from oven and let sit for about 10 minutes before serving.