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.