Remember when I went to the apple orchard in September? I had all of these plans to make lovely recipes to use up the apples that the kids so lovingly picked that day.
It's now (late) November and I still have a fridge drawer full of apples. The guilt is starting to eat away at me.
So, yesterday I put together this recipe for Apple Crisp With A Twist.You probably guessed from the picture that the twist in this apple crisp is raspberries. But, I really should have said twists plural, because I also added orange juice and flax seeds for extra fun!
I am not a big fan of apple crisps or apple pies. I prefer berries to apples. But this little dessert is all the better for pairing the two together. It turned out to be rather tasty, if I do say so myself. And, I enjoyed the little crunch from the flax seeds.
The only problem is, this kind of thing goes quickly in our house. But that's not really a problem -- I have lots more apples to use up!
Linking up with: Two Yellow Birds Decor and Lifeologia and Sew Chatty and
Apple Crisp With A Twist
Keywords: bake dessert snack vegan nut-free vegetarian apples raspberries crisp
1 cup raspberries, frozen or fresh
1/3 cup orange juice
1/2 cup agave nectar
1 cup quick oats1/2 cup light spelt flour
1/4 cup vegan margarine
1/4 cup organic sugar
1/2 tsp cinnamon
1/2 tsp powdered ginger
1 Tbsp flax seeds
Preheat oven to 350°F. Lightly oil or spray an 8-inch square baking dish.
Place chopped apples in the prepared dish. Stir in raspberries.
In a small bowl or measuring pitcher, mix the orange juice and agave nectar with a whisk. Pour the juice mixture over the fruit.
In a medium bowl, stir together the oats, flour, margarine, sugar, cinnamon and ginger.
Sprinkle the oat mixture over the fruit mixture. Sprinkle the flax seeds on top. Bake for 30 to 35 minutes until golden on top.
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