Apple, Persimmon, Cranberry Crisp

 

When two friends show up with gifts – one with persimmons and one with apples, it must be time to make a pie!

Ingredients

Filling

  • 5 persimmons, peeled and sliced
  • 4 apples, peels and sliced
  • 1 cup dried cranberries
  • 1 lemon, juiced
  • 3 tablespoons turbinado sugar
  • ½ teaspoon ginger
  • 2 teaspoons cornstarch
  • 1 teaspoon lemon zest

Crumble

  • 1 cup flour
  • 1 cup oats
  • 8 tablespoons vegan butter
  • ½ cup turbinado sugar
  • ½ teaspoon salt
  • 1 teaspoon cinnamon

Process

Mix all filling ingredients and place in a deep pie pan or baking dish.

Mix all crumble ingredients and cut butter in (or mix and pinch with hands) until evenly distributed and sprinkle over the filling mix (note: I pressed it down a little too much on this one).

Bake at 400* for 35 minutes. Add time until the crumble is browned.

Vegan Cranberry Apple Crumble

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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!

Ingredients

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

Process

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.

Let It Scone, Let It Scone, Let It Scone!

(All images by Ms. TheVeganAsana Jr.2)

It’s time for another holiday festival of scone making. This is weekend #2 of making these little delicious pastries and there may be one more to go (we’ll see). Scones are delicious, easy, and last well, making good gift treats for friends, family, and coworkers.

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My baking supervisor, Charlie

Ingredients
2 cups flour
1 T baking powder
1/4 t salt
2 T turbinado sugar (plus more for board)
1/4 C vegan margarine (soften if needed)
2/3-3/4 C soy milk

Add ons:
1/2 C raisins and 3 T cinnamon
1/2 C dried cranberries, 2 T orange zest, 1/2 orange juiced
1/2 C chocolate chips
½ C chopped almonds and 2 t of vanilla extract

Process
Mix dry ingredients.  Use a pastry cutter to cut in margarine until it forms crumbles in the flour.  Add flavorings and stir.  Add soy milk bit by bit until dough forms into a ball.  I use a stand mixer for this with a dough hook.

Cover a cutting board with a thin layer of turbinado sugar. Divide ball into 4-6 even pieces, place on  your sugared board, flatten to about 1/3 inch thick and sprinkle liberally with sugar.

Use a pizza cutter or knife to cut into pie shaped slices.  Bake at 400* until slightly browned on the top.  This will take around 20 minutes.

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