Sweet apples, tart cranberries, a kiss of vanilla and cinnamon ... perfection. This festive yet simple dessert is a total crowd-pleaser, vegan or otherwise.
Yield: 8-10 servings
5medium Granny Smith applesabout 2 pounds (A half-and-half combo of Granny Smith and honeycrisps, braeburns, or golden delicious are also wonderful), peeled, cored, and cut into 1-inch chunks
2cupsfresh cranberriesrinsed and picked over
1teaspoonpure vanilla extract
1/2cuppacked brown sugar
1/4teaspoonfine-grain sea salt
1/2cupsolid coconut oil
Vanilla ice creamoptional but highly recommended. My favorite non-dairy/vegan vanilla ice cream is Coconut Bliss Vanilla Island.
Preheat oven to 375 degrees Fahrenheit.
To a large bowl, add the filling ingredients. Toss well to combine. Pour into a 9-inch by 13-inch baking dish and spread into a relatively even layer.
To a medium bowl (or rinse and wipe out the large bowl to reuse), add the oats, flour, brown sugar, cinnamon, and salt. Stir until well-combined. Add the coconut oil and cut in with a pastry blender or butter knives. Mix well, until topping resembles coarse crumbs. Pour evenly over apple cranberry filling.
Bake until bubbly, apples are fork-tender, and the top is golden-brown, 35-40 minutes.
Allow to cool for about 10 minutes, then serve - preferably alongside a generous scoop of vanilla ice cream. Yum!