Cherry Oat Bars

Ingredients sometimes create necessity! I had some sweet cherries unexpectedly and wanted to use them up. So this was the result.

Filling Ingredients

  • 1 pound cherries, pitted and halved
  • 1/2 cup granulated sugar
  • 2 heaping tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 2 tablespoons water

Crust & Topping Ingredients

  • 2 cups whole wheat flour
  • 2 cups rolled oats
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1 cup vegan butter (I know)

Process

  • Preheat oven to 350 degrees.  
  • Prepare a 9 x 9 pan. Oil and/or line it with parchment.
  • In a saucepan, add cherries and sugar and place over medium heat until warmed through.  
  • Combine cornstarch, vanilla and 2 tablespoons water, whisk. Add mixture into the cherries and stir.  Gently crush cherries somewhat while stirring.  This should thicken fairly quickly. Remove The cherries from heat when at the desired thickness and set aside.
  • Food process (Or blend) flour, oats, salt and baking powder until fine. 
  • Add butter and pulse until mixture just begins to come together.
  • Place 2/3 of oat mixture into your baking pan and press to form the bottom crust.  
  • Spoon cherry mixture over the crust, and then sprinkle the top with remaining oat clumps.
  • Bake for 35-40 minutes, or until golden brown.  
  • Allow to cool at least 1 hour before slicing

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 Strawberry Rhubarb Pie

IMG_1229

Strawberry rhubarb in back and strawberry apple in front!

The crust recipe for this pie came from VeganBaking. The pie filling recipe came from Post Punk Kitchen.

Ingredients

Crust:
2 ½ cups all-purpose flour
2 Tablespoons sugar
1 teaspoon salt
¾ cup or 1 ½ sticks cold vegan stick butter/margarine, cut into ¼ inch cubes
6 Tablespoons (81 grams) or ¾ stick cold vegan shorting , cut into ¼ inch cubes
½ cup cold water
3 Tablespoons cold vodka

Filling:
3 cups rhubarb, sliced 1/2 inch thick
4 cups strawberries, fresh or frozen (see tips page XX), sliced 1/4 inch thick
2/3 cups sugar
2 tablespoons tapioca flour
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1/8 teaspoon salt

Topping:
1 cup all-purpose flour
1/3 cup brown sugar
2 tablespoons white sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/3 cup vegan margarine, melted (or canola oil)

Alternate Topping (which I think might be better as it won’t get as soggy):
½ cup whole wheat pastry flour
½ cup rolled oats
½ cup packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
⅓ cup vegan margarine, melted

 

Process

Crust:
Mix dry ingredients.
Cut in butter and margarine, until the mixture is like coarse sand.
Add ½ of the liquids and toss with hands.
Add ½ of the liquids and toss with hands.
Press into bottom of bowl. Break up. Press again.
Divide in ½ with your spatula.
Wrap each half in plastic wrap as a disc.
Place in refrigerator for 1 hour to 3 days.
Lay out a large piece of parchment paper (12×12).
Place disc in center.
Cover with a second 12×12 piece of parchment.
Roll dough out from the center until it reaches the edges of the parchment.
Remove top sheet, flip dough into pie pan, remove bottom sheet, and press into pan.
Trim, tuck, and press edges as needed.

Filling:
Combine all of the filling ingredients together in a large mixing bowl.
Fill crust.

Topping:
Combine all dry ingredients for the topping.
Drizzle in the margarine and use your fingers to swish around the mixture until crumbs form.
Sprinkle over filling.

Cover pie loosely with foil. Bake at 425* for 20 minutes. Remove foil and bake at 350* for 35-40 minutes. Crumbs should be browning, along with edges, and pie “sauce” bubbling. Allow to cool at least 30 minutes before serving.