Holiday Apple Crisp

This apple crisp is killer! I was skeptical at first because I have a terrible baking track record, and the fact that I hate dessert doesn't help either- but I took a chance and really surprised myself. Maybe I'm not such a terrible baker after all! Even my brother, who doesn't like baked fruit, got out of bed for some. You realize how much motivation that takes, right? This would be perfect as a lighter dessert option for Christmas!

4 large apples, I used honey crisp because that's what I had on hand but I know granny smith or golden delicious are usually recommended for crisps.
3/4 scant teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup dark brown sugar
1/2 cup uncooked old fashioned rolled oats
1/3 cup AP flour or almond flour if you're GF
3 tablespoons plant-based butter
1 tablespoon coconut oil (I used unrefined, but refined would work also)

Preheat the oven to 350°F. Prepare a small casserole dish by spraying it with nonstick spray, then set aside.

Peel your apples, then slice them into 1/4-inch slices. In a bowl coat the apple slices in the cinnamon and salt, then pour your spiced apples into the prepared dish. Using the same bowl that you used to spice your apple slices add the sugar, oats, flour, plant-based butter, and coconut oil and mix until well combined. Pour this mixture over the apples and bake in the oven for 60 minutes, until the apples are tender and the streusel is browned. Allow to cool for 20 minutes before serving. You can serve it by itself or with some vegan ice cream on the side. Personally, by itself with a cup of tea- now that's my idea of perfection!

Creamy Pumpkin Pie

I'm always on the hunt for the perfect recipes for baked goods as I am not a natural baker. I found this one and it's like the recipe creator new I hated baking... It is so beyond easy. Only downside is I skipped over the recommended homemade crust and used a store bought one. And although it was still delish, I think I may have to take the plunge and make the crust from scratch next time I make this.

 Filling:
1/4 cup maple syrup
3 tablespoons cornstarch (or arrowroot powder)
2 1/4 cup canned pumpkin puree (not pumpkin pie filling)
1/2 cup brown sugar
1/4 cup full-fat coconut cream (this is the thick white stuff that floats on top of the clear liquid when you open up a can of coconut milk, just skim it off)
1 tablespoon plant-based butter
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
Pinch of ground cloves
1 Store bought pie crust, or follow this recipe for the homemade GF crust that sounds divine

In a large mixing bowl whisk together the maple syrup and cornstarch until well combined. Then add in the pumpkin, sugar, coconut cream, butter, vanilla extract and spices and whisk until it is smooth and creamy. Follow the instructions for your pie crust, mine recommended poking it with fork marks and baking it at 350° for 8 minutes. Once I took it out I poured in my pumpkin filling, lined the edges of the crust with a crust-protector (you can use tin foil), and baked it at 375° for 45 minutes, then removed the crust-protector and continued baking for another 15 minutes. Allow for the pie to cool for 1 hour, then place the pie in the fridge to cool for a minimum of 3 hours, or overnight. Do not skip that last step! I popped each slice in the microwave for a few seconds before serving.


Recipe from Oh She Glows