Vegan YumYum gets the credit for this one! I was planning to make little pie bites with crescent rolls, but my grocery order arrived with no crescents (apparently they were completely out… what the heck?). So, off I went in search of a recipe for something else. I found this one, and decided to do one batch as muffins and one batch as a cake, but with slight variations on the original.
They came out deliciously. If you like your coffee cake really sweet, you may want to ramp up the sugar just a bit. Otherwise… here you go!
2 ½ cups flour
1 cup raw or vegan sugar
1 tsp baking powder
3/4 tsp salt
1/2 tsp cinnamon (for apple version)
2/3 cup vegan margarine, softened (or canola oil)
2/3 cup non-dairy milk (I used almond) + 2 tsp vinegar or lemon juice
2 Tbs cornstarch mixed with 1/2 cup water
2 tsp vanilla extract (for apple) or almond extract (for cherry)
1 20 to 25 oz can/jar apple or cherry pie filling
1 Tbs sugar mixed with 1 tsp cinnamon, for topping on apple
1.5 Tbs raw sugar, for topping on cherry
Preheat oven to 350º F.
Combine dry ingredients (except topping). Add liquid ingredients (not the filling) and fold the batter until well combined. It will be pretty thick.
Spread 1/2 of the batter in the bottom of a pie pan, square cake pan, or muffin tins.
Add pie filling evenly over the top.
Spoon the rest of the batter over the top in clumps. It doesn’t need to be connected or smoothed.
Sprinkle with cinnamon sugar mixture or raw sugar.
Bake for 70 to 90 minutes or until a tester comes out clean. If it starts to get too brown before it is fully baked, Vegan YumYum suggests covering it with foil.
Adopted from an Emeril recipe to veganize. The mix of tart and sweet is very lovely and it made a pretty Winter Solstice dessert. My apologies for the less than stellar picture. We got busy eating and I forgot to take one until I was putting away leftovers!
2 – 3 pounds firm apples (I used 6 Honeycrisp and Gala apples) peeled and chopped
1 package fresh cranberries, rinsed and sorted
½ cup raw sugar
3 tablespoons whole wheat pastry flour
1 teaspoon pure vanilla extract
1.5 tablespoons orange juice
¾ cup whole wheat pastry flour
¾ cup rolled oats
¾ cup packed brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
8 tablespoons vegan butter
Combine first 6 ingredients in a large bowl, tossing well to be sure fruit is coated. Layer on the bottom of a baking pan (I used a 12″ square stoneware dish).
Combine next 6 ingredients (all dry). Chop butter coarsely and add. Use electric beaters or a stand mixer to combine well. This will create a dough, of sorts. Drop dough by small balls onto the fruit mixture.
Bake at 375* for one hour. The fruit should look done and the crumble slightly browned on top. Allow to cool before serving.
Need a cookie for breakfast? Sometimes I do. These are delicious and have very little in them to feel guilty about.
2 mashed bananas
2 cups smooth peanut butter
½ cup agave
1 cup raisins
3 cups chopped apples
2 cups oats
1 ½ cups wheat flour
1 ½ t. baking soda
1 T. cinnamon
½ t. salt
Mix first 3 ingredients until smooth. Combine all dry ingredients and then add in the wet mixture. Stir to thoroughly combine. Add additional flour if needed to reduce stickiness until dough can be dropped onto baking sheet in large balls and flattened to about ½ inch in thickness.
Bake 10-15 minutes at 350* until lightly browned on the bottom. Allow to cool and set. If keeping overnight, it might be good to chill these, as they are a fairly “wet” cookie.