Black and Blueberry Crisp

I mentioned in my last post that our local market was selling blueberries by the bin. Originally I was going to make blueberry pie, buy my laziness and lack of ingredients persuaded me to make a berry crisp inspired by my 1979 Betty Crocker’s cookbook instead. It’s funny to think they used to specialize in recipes when now they’re known for their convenience products. However, I’m not suprized that the same cookbook lauds Peach Cobbler for its two healthy basics: fruit and bread.

Blueberry Crisp

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Yield: 9 servings

Ingredients

  • 1 lb blueberries
  • 1 lb blackberries
  • 2 T white wine
  • 2/3 cup brown sugar
  • 1/2 cup whole wheat flour
  • 1/2 cup oats
  • 1/3 cup oil
  • 3/4 tsp ground cinnamon
  • 1/4 tsp salt

Cooking Directions

Directions: Heat oven to 375 degrees. Wash berries and arrange in an ungreased 8x8x2 baking dish. Sprinkle with white wine (or lemon juice, but we didn’t have any lemons). Next, in a small-sized bowl, mix brown sugar, flour, oats, cinnamon and salt. Next add oil to bowl and mix until even. Sprinkle over arranged berries and bake at 375 degrees for about 3o minutes. You’ll know it’s done if the topping has browned. Serve with ice cream (we used soy).

Recipe by harrisarnoldcollaboration

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Vegan Apple Pie

After incorporating juicing into our lifestyle, I quickly learned that I’m allergic to raw apple juice. I guess I shouldn’t have been surprised as my mouth always swells a little when I eat raw apples, but the realization came with the problem of figuring out what to do with those extra 14 apples.

So I decided to make apple pie, which meant finding a great apple pie recipe. So two hours later I chose to make a vegan rendition of Grandma Ople’s Apple Pie. I mean, who was I to argue with a five-star average rating out of over 1400 reviews?

Vegan Apple Pie

(Makes two 9-inch apple pies. Why two? -To share one with a friend, of course!)

Ingredients:

  • Pie crusts for (2) 9-inch double crust pie

    • (I used Trader Joe’s frozen pie crust which is NOT vegan, but vegan pie crust recipes can be found here and here.)
  • 3/4 cup vegetable oil
  • 6 T flour
  • 1/2 cup water
  • 1/2 cup sugar
  • 3/4 cup packed brown sugar
  • 14 apples, peeled, cored and sliced

    • I used red delicious which is why this recipe has less sugar than the original.

Pie Filling

Preheat oven to 425 degrees celcius. In medium bowl, mix oil, flour to a paste. Whisk in water and add in sugars. Transfer the mixture to a small sauce and bring to a boil while stirring occasionally. Boil for about a minute before reducing heat to a simmer (continue to stir) for another five minutes or so. Set aside to cool.

Pie assembly

Arrange lower pie crust in pie pan and arrange apple slices, mounded slightly. Cover with a lattice of crust like shown here. Pour pie filling slowly through lattice and bake for 15 minutes in preheated oven. Reduce heat to 350 degrees and bake for another 35 to 45 minutes. Remove from oven, cool and enjoy!

Helpful tips: Place pies on lowest rack of oven, as close to heating coils as possible. To check if the pies are done, check if the pie filling in the middle is boiling.

Review

We really enjoyed it. Especially paired with soy ice cream! Our favorite part was that it wasn’t overly sweet. I mean, it actually still tasted like apples –a plus in our book.

 

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