Apple Crisp - Maggie's Way
All meals at Maggie's table are presented in an artful fashion. The tinfoil held warmed bread she served with our soup.
My mother, Maggie studied Home Economics in college and we grew up benefiting from her love of her home. Throughout my life I watched her poured over decorating magazines and study cookbooks then she applied the knowledge to her home and table. She became a vegetarian about 50 years ago and moved into a vegan plant based diet about 15 years ago. None of these dietary restrictions changed her love of good healthy tasting food.
'Apple crisp with a vanilla soy ice cream - by substituting apples in the recipe she got 'The crisp I was after.'
Adapted from the How Not To Die cookbook.
The recipe from the book it's just a guideline in Maggie's world
1 cup rolled oats
1/2 cup raw pecans
1/4 cup pitted dates -
1/4 cup date sugar - Maggie eliminated the date sugar
1/2 tsp ground cinnamon
2 tbsp water - Maggie used apple juice and said you could use orange or even pomegranate juice
1/2 cup raw cashews soaked in hot water for 3 hours, then drain 4 cups sliced peaches - Maggie used an organic Braeburn, a crisp red apple. She says, 'You can use as many apples as you want.'
1/3 cup date sugar - Maggie eliminated the date sugar
1 tsp grated lemon peel
1 - 2 to 3' piece vanilla bean, split and scraped or 1 tsp vanilla extract
1 1/2 cup raspberries - Maggie eliminated the raspberries
One of Maggie's favorite authors to study
Directions - Maggie says you do not need a food processor or blender to make this crisp.
Topping: In a food processor combine the oats, pecans and dates, and pulse until finely ground. If you are mixing be hand chop the pecans and dates before mixing. Add 2 tablespoons of water or fruit juice, date sugar (feel free to eliminate sugar) and cinnamon and pulse until the mixture is well combined and crumbly or mix well by hand. Set aside. Preheat oven to 350 degrees.
Filling: In a high-speed blender or in a bowl combine 2 tablespoons of water with the cashews, 1 cup of peach slices, dates, lemon and vanilla, and blend until smooth. In an 8 inch square pan or shallow baking dish, combine the remaining 3 cups peach slices with raspberries. Pour the mixture over the fruit, mixing gently to combine and spread evenly.
Crumble topping over the fruit. Bake for 25-30 minutes or until the topping begins to brown and the filling is bubbling. Allow to cool for a few minutes before serving. Serve warm with a scoop of your favorite ice cream or ice cream substitute.