Baking Up Some Weekend Yum!

By Amy Ford

Through the years, we have always tried to make better choices and develop more eco-conscious habits. Rae has been a vegetarian for over 20 years and my husband and I, have adopted a plant-based lifestyle over a year ago. These choices were made to better serve not only our health but our environment too. Developing a new norm takes time, research, and lots of trial and error! If you are looking to make changes to a greener lifestyle or dietary changes, it’s best to start small and acclimate to making one habit at a time, stick. As my husband and I made the switch, we kept it simple at first developing and tweaking recipes we were already used to making. Today, there are so many alternate options that can be substituted with baking and cooking that don’t include dairy, eggs, or meat. I love to bake and definitely have a sweet tooth to satisfy! It took some patience, but eventually, I was able to take my original recipes and make them fit my dietary lifestyle.

I love a baked good in the morning with a nice cup of hot tea. I could eat a sweet treat every morning, but have disciplined myself to treating myself on the weekends. One of our favorites in our family is a Crisp; apple crisp, blueberry crisp, peach crisp, or a combination. Even better if you have a local farm to pick some fresh! Today, on the blog, we will share our Vegan Apple Blueberry Crisp that we know you will love just as much as we do!

Apple Blueberry Crisp:

Things to note first:

Apples- I prefer to bake with green apples. Green apples being tart in flavor help when adding sugar to not become overly sweet. I have a sweet tooth but I like a nice balance to my sweetness.

Blueberries- you can use frozen or fresh. If you opt for frozen, let them thaw first. Frozen blueberries create more juice and you will want to drain some of it so there is not an excess amount of liquid.

Corn starch and potato starch are interchangeable in this recipe.

INGREDIENTS

THE FILLING:

  • 8 medium green apples thinly sliced ( you can keep the peel on unless you are totally against peels!)

  • 2 1/2 cups fresh or frozen blueberries

  • 2 tablespoons of fresh squeezed lemon juice

  • 1 cup coconut sugar

  • 3/4 teaspoon cinnamon

  • 3 tablespoons corn starch or potato starch

THE TOPPING:

  • 1 cup coconut sugar

  • 1 cup All- Purpose flour

  • 1 1/2 cup rolled oats (not quick oats)

  • 1/4 cup coconut oil, melted

  • 1 stick vegan butter, melted ( I prefer the Earth Balance Vegan butter)

INSTRUCTIONS

  1. Cut apples into thin slices and place in a large bowl, then add the blueberries and give it a good mixing to blend the fruits together

  2. Add remaining filling ingredients to bowl (lemon juice, coconut sugar, cinnamon, and starch) and toss with the apples and blueberries until well combined. Let this rest for about 15 minutes to give the blueberries and apples time to soak up the sugars.

  3. In a separate bowl, combine all ingredients for the topping. Melt the coconut oil and vegan butter together before adding to the mixture.Stir in the butter and oil with the other topping ingredients until the dry ingredients are fully coated

  4. Pour the fruit mixture into a 9x13 bake dish (I prefer glass)

  5. Cover evenly with the topping

  6. Bake at 350 for 45-60 minutes (I like to see mine get bubbly and crisp on top!)

  7. Allow to cool/rest for 15-20 minutes before serving

Our bodies thrive on what is good, natural, and organic. Our environment thrives on our conscious efforts and choices. We love getting creative in the kitchen and mixing up flavors for all to enjoy with health and well-being in mind!  Happy weekend baking!

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